Weeknight Rice Bowl with Gochujang Sauce

Ingredients

Rice Bowl

• 1 large carrot, washed, peeled and sliced into julienne strips

• 1 cup snow peas or sugar snaps peas, washed

• 1/2 teaspoon roasted sesame oil

• 2 cups cooked white or brown rice

• 4 skinless boneless chicken thighs or 2 chicken breasts (or substitute)

• 1 teaspoon olive oil

• 4 handfuls of baby spinach, arugula, or Mesclun salad greens, washed

• 1 Persian cucumber, washed then sliced

• Bibimbap Sauce to taste (see recipe below)

• Garnish (Optional): washed, sliced scallion and toasted sesame seeds

Bibimbap Sauce

• 2 tablespoons gochujang (Korean chili pepper paste)

• 2 tablespoons rice vinegar

• 2 tablespoons sesame oil

• 2 tablespoons olive oil or neutral oil

• 2 teaspoons honey or sugar