#ricebowldelight

This is a tasty recipe that is a copycat of Food Court Bourbon Chicken. It has tender chicken pieces coated in a sauce that tastes like soy, bourbon, and spices. It goes well with steamed rice.

Ingredients: 1 lb chicken thighs, boneless and skinless. 1/4 cup soy sauce. 1/4 cup brown sugar. 2 tablespoons ketchup. 1 tablespoon apple cider vinegar. 1 tablespoon bourbon optional. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon red pepper flakes. 1 tablespoon vegetable oil. 2 green onions, chopped for garnish. Cooked rice, for serving.

Instructions: In a bowl, whisk together soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon if using, garlic, ginger, and red pepper flakes. Cut chicken thighs into bite-sized pieces. Heat vegetable oil in a skillet over medium-high heat. Add chicken to the skillet and cook until browned on all sides. Pour the prepared sauce over the chicken in the skillet. Reduce heat to medium-low and simmer for 10-15 minutes, or until the sauce thickens and chicken is cooked through, stirring occasionally. Once done, remove from heat and let it rest for a few minutes. Serve over cooked rice, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes

In a tasty rice bowl, you can enjoy the strong flavors of Korean barbecue. Adding fresh vegetables and rice to the savory beef that has been marinated makes for a filling and tasty meal.

Ingredients: 2 cups cooked white rice. 1 lb thinly sliced beef ribeye or sirloin. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 tablespoons sesame oil. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons rice vinegar. 2 tablespoons mirin. 1 tablespoon gochujang Korean red pepper paste. 1 cup shredded carrots. 1 cup sliced cucumbers. 4 green onions, chopped. 1 tablespoon sesame seeds, toasted. Cooking spray for grilling.

Instructions: To make the marinade, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, mirin, and gochujang in a bowl with a whisk. Put thinly sliced beef in a plastic bag that can be closed again and again. Then, pour half of the marinade over the beef. Put the bag in the fridge for at least 30 minutes with the lid on. Set a grill or grill pan over medium-high heat to get it hot. Spray a little cooking spray on it. If you want the beef to be cooked just the way you like it, grill it for two to three minutes on each side. Put together the grilled beef, shredded carrots, sliced cucumbers, chopped green onions, and rice in serving bowls. Add the toasted sesame seeds to the bowls and drizzle the rest of the marinade over them. Enjoy the Korean BBQ rice bowls while they're still hot.

Prep Time: 40 minutes

Cook Time: 10 minutes