Spicy Korean Chicken Brown Rice Bowls

This is a sponsored post written by me on behalf of Foster Farms®

2018 is all about maximum flavor and using better ingredients.  This recipe for Spicy Korean Chicken Brown Rice Bowls meets both with using organic, free range Foster Farms® Chicken and gochujang

Spicy Korean Chicken Brown Rice Bowls

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What kind of goals or resolutions have you set for 2018?

Mine is to improve my health: Mental health, financial health, and my physical health.  I originally thought about the typical one I have which is to lose weight but honestly, I just think focusing on making better food choices is more important.  I think the little changes create a big impact and greater success in reaching goals!

That's why I am so excited to share this Spicy Korean Chicken Brown Rice Bowl recipe with you!  Using brown rice instead of white rice, filling the bowl with lots of fresh veggies and topping with the Spicy Korean Chicken (organic chicken!) - an easy way to get whole grains and fresh veggies along with clean protein!

Spicy Korean Chicken Brown Rice Bowls

Foster Farms® organic, free-range chicken thighs are marinated in a gochujang sauce and it's pure magic.  

Gochujang is a Korean hot pepper paste.  

I don't find it to be too spicy but more of a sweet and savory flavor.  It's a unique taste and one you MUST try ASAP!  Once you try it, your life will NEVER be the same.  Gochujang can be found in most Asian markets, online, or even at your local grocer! My Wal-Mart totally carries it.

By using 
Foster Farms organic, free-range chicken- you are making a cleaner meat choice.   They're USDA certified organic and fed an organic vegetarian diet.  Being 100% natural, NO antibiotics (ever!) and West Coast Grown, I just feel better about my poultry.  I was able to find the organic, free-range chicken at Wal-Mart in the meat section! 

This meal is simple but oh so tasty.  It all tastes fantastic the next day for lunch! 

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Spicy Korean Chicken Brown Rice Bowls
Juicy chicken marinated in gochujang paired with brown rice and crunchy veggies makes for an amazing meal.  Perfect for meal planning,
  • 2 pounds Chicken thighs
  • 1 tablespoon coconut oil
  • 2 1/2 tablespoons gochujang
  • 2 tablespoons sesame oil
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 1/2 teaspoons ginger powder
  • 1 tablespoon garlic powder
  • chili flakes, to taste- optional
  • to taste salt
  • cooked brown rice
  • optional diced cucumbers, chopped romaine lettuce, shredded carrots
  • optional sliced green onions & toasted sesame seeds
Combine all ingredients from coconut oil to salt in a bowl and whisk until well mixed.  Placed chicken thighs in a container and score chicken with knife.  Pour marinade over chicken and refrigerate for 30 minutes to two hours (overnight is even better!)To cook chicken- you can either grill, cook in a pan or bake.  

I use a grill pan on my stovetop- preheat over medium-high and then reduce to medium-low and cook approximately 5-6 minutes each side.  

You can bake them at 400 degrees for 20 minutes or pan fry for 5-6 minutes per side.  Slice chicken into equal parts and serve over cooked brown rice and serve with fresh veggies. Garnish with green onion and sesame seeds.  Enjoy!
Prep time: Cook time: Total time: Yield:

Spicy Korean Chicken Brown Rice Bowls

What changes are you making this year in regards to eating? 

Do you buy organic products? 

This is a sponsored post written by me on behalf of Foster Farms®.

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  1. These would go over big with my family. They sound absolutely delicious 😋

  2. Awesome recipe. Can’t wait to try it


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