Spicy Chicken Stir-fry Rice Bowl
Easy Canned Chicken Stir-fry Rice Bowl Recipe
Tired of that canned chicken breast you bought for dieting, now gathering dust in your pantry? Transform it into a delicious meal! This Spicy Chicken Stir-fry Rice Bowl offers a tantalizingly spicy and sweet flavor that’s perfect for satisfying your cravings and relieving stress. It’s a simple yet incredibly flavorful one-bowl recipe that’s ideal for anyone who loves a bit of heat!
Main Ingredients- 1 can (135g) Chicken Breast
- 1/2 Onion
- 1 Green Chili Pepper (e.g., Cheongyang chili)
- 1 handful of Roasted Seaweed Flakes (Gim-jaban)
- A little bit of Green Onion
Seasoning- 1 Tbsp Chili Oil (can substitute with sesame oil)
- A little Soy Sauce
- 2/3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, generously packed)
- 1.5 Tbsp Sugar
- A pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Chili Oil (can substitute with sesame oil)
- A little Soy Sauce
- 2/3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, generously packed)
- 1.5 Tbsp Sugar
- A pinch of Black Pepper
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, feel free to substitute the vegetables with others you have on hand, like cabbage or mushrooms. In a bowl, combine the gochujang, gochugaru, sugar, sesame oil, and black pepper, and mix well to create the sauce. Add soy sauce at the very end to adjust the seasoning to your taste. For the canned chicken breast, drain the oil using a sieve, rinse it briefly with hot water to remove any can residue and odor, and then pat it dry.
Step 2
Heat 1 tablespoon of chili oil in a pan over medium heat. Once the oil is shimmering, add the sliced onion and the prepared chicken breast. Pour in all of the pre-mixed sauce and stir-fry everything together. If you don’t have chili oil, you can achieve a similar flavor by heating 1 tablespoon of sesame oil in a pan and toasting 1/2 tablespoon of gochugaru for a moment before adding other ingredients.
Step 3
Continue to stir-fry until the sauce is evenly distributed and the onions begin to turn translucent. Then, add the chopped green onions and green chili peppers. If you prefer a moister rice bowl, add 3-5 tablespoons of water when making the sauce. For extra spiciness, you can increase the amount of green chilies and gochugaru.
Step 4
After adding the green onions and green chilies, stir-fry just once or twice quickly. Avoid overcooking to maintain a slight crispness in the vegetables.
Step 5
Spoon the generously stir-fried spicy chicken mixture over a bowl of warm, cooked rice. It’s already looking and smelling delicious!
Step 6
Finally, sprinkle a handful of roasted seaweed flakes (gim-jaban) over the top. Your delicious Spicy Chicken Stir-fry Rice Bowl is now complete! Enjoy this satisfying and flavorful one-bowl meal. 🙂
