Spicy Chicken Bibimbap Meal Prep
Yongbo Shin cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A high-protein, low-fat Korean-inspired meal prep dish featuring marinated spicy chicken, a variety of sautéed vegetables, and white rice.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
Marinade
- 2 g
- 4 g
Vegetables
- 245 g
- 590 g
- 680 g
- 225 g
- 220 g
Weights are estimates. Together, the ingredients weigh about 5.83 kg before cooking, which is about 585 g per serving.
Steps
In a large mixing bowl, combine the gochujang, soy sauce, rice vinegar, garlic powder, grated ginger, stevia, gochugaru (if using), black pepper, and MSG to create the marinade.
Add the diced chicken breast to the marinade and toss until thoroughly coated. Let the chicken marinate for at least 30 minutes.
Cook the white rice according to package instructions or in a rice cooker until fluffy.
Cook the marinated chicken. You can either stir-fry it in a large pan over medium-high heat or bake it in an oven at 190°C (375 °F) (375°F (190 °C)) for 10-15 minutes.
Once cooked, let the chicken rest for a few minutes to ensure it reaches a safe internal temperature and remains juicy.
Prepare the vegetables by cooking each type separately. Use a light mist of cooking spray or a splash of water in a pan over medium heat.
Sauté the julienned carrots until just tender, then remove from the pan.
Sauté the julienned zucchini until just tender, then remove from the pan.
Sauté the sliced onions until translucent and slightly softened, then remove from the pan.
Sauté the sliced shiitake mushrooms until they release their moisture and brown slightly, then remove from the pan.
Wilt the spinach in the pan with a tiny bit of water until bright green and collapsed, then remove.
To assemble the meal prep, divide the 1.5kg of cooked rice evenly among 10 containers.
Top each rice portion with an equal amount of the cooked spicy chicken and a portion of each prepared vegetable.
Notes
Ensure chicken is cooked through to an internal temperature of 165°F (74°C). This recipe is designed for 10 servings, making it ideal for a full week of lunches or dinners.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 624
- Protein
- 72 g
- Carbs
- 65 g
- Fat
- 9 g
- Fiber
- 6 g
Where the calories come from
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