Soy-Free Chicken Bibimbap
Experience the vibrant flavors of Korean cuisine with this Soy-Free Chicken Bibimbap recipe, a wholesome and allergy-friendly twist on the classic dish. Tender, marinated chicken thighs are caramelized to perfection and paired with steamed white rice and an array of colorful, nutrient-packed vegetables like julienned carrots, spinach, and crisp cucumber. A sunny-side-up egg crowns each bowl, while sesame oil drizzles and a sprinkle of toasted sesame seeds bring depth and nutty richness. This easy-to-make, 60-minute recipe skips the soy sauce without sacrificing the bold, umami depth that defines bibimbap, making it perfect for those with dietary restrictions. Serve this customizable, one-bowl meal for a nutritious dinner that’s as fun to eat as it is to prepare!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 4 cups Cooked white rice
- 3 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 teaspoons Grated ginger
- 2 Garlic cloves, minced
- 0.5 teaspoon Red pepper flakes
- 1 cup Julienned carrots
- 1 cup Sliced cucumber
- 1 cup Bean sprouts
- 2 cups Baby spinach
- 1 tablespoon Vegetable oil
- 4 Eggs
- 2 tablespoons Chopped green onions
- 1 tablespoon Sesame seeds
- to taste Salt
- to taste Black pepper
Instructions
Cut the chicken thighs into thin strips. Set aside.
In a bowl, combine 2 tablespoons of sesame oil, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes. Mix well.
Add the chicken to the marinade, coating all pieces evenly. Marinate for at least 15 minutes.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes until fully cooked and slightly caramelized. Remove from the skillet and set aside.
In the same skillet, add the vegetable oil and sauté the carrots for 2 minutes; then add the spinach, and cook for another 1-2 minutes or until wilted. Remove and set aside.
In a small pan, fry the eggs sunny side up in a little vegetable oil. Season with salt and pepper.
To assemble, divide the cooked rice between four bowls.
Arrange the cooked chicken, sautéed vegetables, sliced cucumber, and bean sprouts over the rice.
Top each bowl with a fried egg.
Drizzle the remaining 1 tablespoon of sesame oil over each bowl.
Garnish with chopped green onions and sesame seeds.
Serve immediately. Mix the contents before eating to combine all flavors.
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 1311 mg | 437% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 35.8 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 450 mg | 35% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2808 mg | 60% | |
*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.
