Dairy-Free Bibimbap Chicken
Elevate your weeknight dinner with this vibrant and flavorful Dairy-Free Bibimbap Chicken recipe — a Korean-inspired dish that's as nutritious as it is delicious! Featuring tender, marinated chicken thighs infused with gochujang, garlic, ginger, and sesame oil, this recipe is expertly paired with a colorful medley of fresh and stir-fried vegetables like spinach, bell peppers, carrots, and cucumber. Served over a bed of fluffy white rice and garnished with sesame seeds and green onions, this dairy-free delight offers the perfect balance of spice, crunch, and hearty satisfaction. Ready in under an hour, it’s a healthy, customizable meal perfect for anyone seeking bold, comforting flavors without dairy.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 3 cups Cooked white rice
- 2 tbsp Gochujang (Korean red chili paste)
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 1 tbsp Rice vinegar
- 3 cloves Garlic cloves, minced
- 1 tsp Ginger, grated
- 2 medium Carrots, julienned
- 1 cup Bean sprouts
- 150 g Spinach
- 1 medium Red bell pepper, sliced
- 1 medium Cucumber, julienned
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds
- 2 tbsp Neutral oil (such as vegetable oil)
Instructions
1. In a bowl, mix together the gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for better flavor.
3. While the chicken is marinating, prepare the vegetables: julienne the carrots and cucumber, slice the red bell pepper, and rinse the spinach and bean sprouts.
4. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the pan and let rest before slicing.
5. In the same skillet, add the remaining tablespoon of neutral oil and briefly stir-fry the carrots, red bell pepper, spinach, and bean sprouts separately. Season each with a pinch of salt and stir-fry until just softened, making sure to avoid overcooking to maintain the vibrant color and crunch.
6. To assemble the bibimbap, divide the cooked rice into individual bowls. Arrange the cooked vegetables, marinated chicken slices, and fresh cucumber on top of the rice.
7. Garnish with sliced green onions and a sprinkling of sesame seeds. Serve immediately with additional gochujang on the side for added spice, if desired.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4369 mg | 190% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 23.0 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3487 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
