Gochujang chicken rice bowls

Instructions

1. 01

   Cook 1 1/2 cups jasmine rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 3 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey into a smooth dressing or glaze.

2. 02

   Pat 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it reaches 165°F; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 12 ounces broccoli florets. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 1 English cucumber, thinly sliced fresh at serving. Spoon over the sauce and finish Gochujang chicken rice bowls with 2 teaspoons toasted sesame seeds.