Soy-Free Bibimbap Chicken
Indulge in the vibrant flavors of this Soy-Free Bibimbap Chicken, a healthier twist on the beloved Korean classic. Perfect for those avoiding soy, this recipe uses coconut aminos to create a rich, savory marinade for tender, golden-browned chicken. Paired with fragrant jasmine rice, crisp julienned carrots, refreshing cucumber slices, wilted spinach, and tangy kimchi, every bite is a delicious balance of textures and tastes. A sunny-side-up egg crowns the dish, while a drizzle of chili paste adds a customizable kick of heat. Ready in just an hour, this wholesome, gluten-free meal is as visually stunning as it is mouthwatering. Ideal for hearty weeknight dinners or an impressive weekend treat!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 0.25 cup Coconut aminos
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 tablespoons Sesame oil
- 2 cloves Garlic
- 1 inch Ginger
- 1 cup Jasmine rice
- 1 large Carrot
- 0.5 large Cucumber
- 2 cups Spinach
- 0.5 cup Kimchi
- 2 pieces Eggs
- 2 tablespoons Chili paste (gochujang alternative)
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by marinating the chicken. In a bowl, combine the coconut aminos, rice vinegar, honey, one tablespoon of sesame oil, minced garlic, and grated ginger. Slice the chicken breast into thin strips and add to the marinade. Allow to marinate for at least 15 minutes.
While the chicken is marinating, cook the jasmine rice according to the package instructions. Once cooked, keep it warm.
Prepare the vegetables by peeling and julienning the carrot, slicing the cucumber into thin rounds, and roughly chopping the spinach.
Heat one tablespoon of sesame oil in a large skillet over medium-high heat. Add the marinated chicken (discarding any excess marinade) and cook for 7-10 minutes or until the chicken is cooked through and golden brown. Season with salt and black pepper as you cook.
In the same skillet, quickly wilt the spinach over medium heat for 2-3 minutes until just tender. Remove and set aside.
Fry the eggs sunny side up in the skillet to your desired doneness, typically 3–4 minutes until the whites are set but the yolks remain runny.
Assemble the bibimbap: Scoop jasmine rice into each serving bowl. Arrange cooked chicken, spinach, carrot slices, cucumber rounds, and a heap of kimchi over the rice. Place the fried egg on top, and drizzle with your choice of chili paste.
Garnish with sliced green onions and sprinkle sesame seeds on top. Serve immediately.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5443 mg | 237% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 45.2 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2078 mg | 44% | |
*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.
