Dairy-Free Chicken Bibimbap
Experience the perfect fusion of bold Korean flavors with this Dairy-Free Chicken Bibimbap recipe—a vibrant, easy-to-customize dish that’s brimming with fresh vegetables, tender marinated chicken, and a tantalizing gochujang sauce. This wholesome and dairy-free twist on the classic bibimbap features tender strips of chicken marinated in a savory-sweet blend of soy sauce, sesame oil, ginger, and honey, paired with colorful sautéed vegetables like julienned carrots, zucchini, spinach, and shiitake mushrooms. Served over a bed of fluffy rice and topped with a perfectly fried egg, this dish brings together a harmony of textures and umami-packed flavors, all finished with a sprinkle of sesame seeds and scallions for a touch of crunch. Ideal for a healthy dinner or meal prep, this Korean-inspired bowl is a satisfying treat that’s as visually stunning as it is delicious. Serve with the spicy gochujang sauce on the side for a personalized heat level that ties it all together!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 cloves minced garlic
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 4 cups cooked rice
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
- 2 cups spinach
- 1 cup shiitake mushrooms, sliced
- 1 cup bean sprouts
- 1 tablespoon sesame seeds
- 2 stalks scallions, sliced
- 2 tablespoons cooking oil
- 4 egg
Instructions
Slice the chicken breast into thin strips and place in a medium bowl.
In the bowl, combine soy sauce, sesame oil, minced garlic, ginger, and honey. Mix well to create a marinade.
Add the chicken strips to the marinade and ensure they are well coated. Let marinate for at least 15-20 minutes.
In a small bowl, mix the gochujang, rice vinegar, and a splash of water to thin it out. Set aside as the sauce.
Heat a tablespoon of cooking oil in a large pan over medium heat. Add the marinated chicken strips and cook until golden brown and fully cooked, about 5-7 minutes. Remove from pan and set aside.
In the same pan, add another tablespoon of oil. Sauté the carrots, zucchini, mushrooms, and bean sprouts separately until they are tender but still crisp. Add a pinch of salt to taste for each vegetable. Set each cooked vegetable aside in separate piles.
Boil or steam the spinach briefly, just until wilted. Drain and gently squeeze out any excess water. Season with a small drizzle of sesame oil and a pinch of salt.
In a clean pan, fry the eggs sunny side up or to your preference.
To assemble the bibimbap, divide the cooked rice evenly among four bowls.
Arrange the cooked chicken, assorted vegetables, and spinach around the sides of each bowl, leaving the center open.
Place a sunny-side egg on top of each bowl, right in the center.
Sprinkle with sesame seeds and sliced scallions. Serve with the prepared gochujang sauce drizzled on top or on the side for each person to mix in to taste.
Nutrition Facts
Calories |
2995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 39.2 g | ||
| Protein | 204.1 g | 408% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 366 mg | 28% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3578 mg | 76% | |
*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.
