Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon gochujang (Korean chili paste)
  • 1 cup (150g) carrots, julienned
  • 1 cup (150g) zucchini, julienned
  • 1 cup (150g) baby spinach
  • 1 cup (150g) bean sprouts
  • 2 teaspoons vegetable oil (for sautéing)
  • 4 cups cooked rice (white or brown)
  • 4 large eggs
  • Sesame seeds (for garnish)
  • Sliced green onions (for garnish)

Instructions:

  1. Combine soy sauce, sesame oil, honey, garlic, ginger, and gochujang in a bowl. Add the chicken thighs and coat well. Marinate for at least 30 minutes in the refrigerator.
  2. Cook rice according to package instructions, or using a rice cooker. Set aside.
  3. Heat vegetable oil in a skillet over medium heat. Sauté carrots and zucchini for 3-4 minutes until slightly tender. Add spinach and bean sprouts; cook for an additional 2-3 minutes until wilted and tender. Set aside.
  4. In the same skillet, add marinated chicken over medium-high heat. Cook for 5-7 minutes on each side until golden brown and cooked through.
  5. In a separate pan, fry eggs sunny-side up or to your preference.
  6. In each serving bowl, layer 1 cup of cooked rice as a base. Top with sautéed vegetables and sliced chicken. Add a fried egg on top, and sprinkle with sesame seeds and sliced green onions.