Ingredients

Marinade

• 80 g (⅓ cup) gochujang
• 3 Tbsp (45 ml) soy sauce
• 2 Tbsp (30 ml) sesame oil
• 1 Tbsp (15 g) honey or sugar
• 8 garlic cloves, minced
• 1 Tbsp (15 g) fresh ginger, grated
• 1 tsp (2 g) black pepper

Chicken

• 1.8 kg (4 lb) boneless skinless chicken thighs, sliced into strips

Sweet Potato

• 1 kg (2.2 lb) sweet potatoes, peeled and cut into 2 cm cubes
• 1 Tbsp (15 ml) neutral oil
• ½ tsp (2 g) salt

Rice

• 650 g (3¼ cups) jasmine rice, dry
• 1.2 L (5 cups) water
• 1 tsp (6 g) salt

To Serve

• 6 scallions, thinly sliced
• 1 Tbsp (15 ml) sesame oil, for finishing
• Sesame seeds, to garnish

Instructions

1. Whisk together all marinade ingredients in a large bowl. Add chicken strips and toss to coat. Cover and refrigerate at least 1 hour, ideally overnight.
2. Preheat oven to 200 °C / 400 °F. Toss sweet potato cubes with neutral oil and salt, spread on a parchment-lined baking sheet, and roast 25 min until tender and lightly caramelized. Set aside.
3. Cook rice: combine rice, water, and salt in a large pot. Bring to a boil, reduce to low, cover, cook 15 min. Rest 5 min off heat then fluff.
4. Heat a large skillet or wok over high heat until smoking. Add a splash of neutral oil. Cook chicken in 3–4 batches, spreading in a single layer, 4–5 min per batch until edges are caramelized and chicken is cooked through. Do not crowd the pan.
5. Return all chicken to the pan, add roasted sweet potato, and toss together over high heat 1–2 min. Add sliced scallions and a drizzle of sesame oil. Toss once more.
6. Portion rice into 10 containers (~130 g cooked each). Top with chicken and sweet potato mixture (~250 g per container). Garnish with sesame seeds. Refrigerate up to 5 days.

Macros

Whole Dish

Per Serving

615 kcal, 63 g protein, 13 g fat, 63 g carbs, 380 g volume