Soy-Free Chicken Bibimbap

Elevate your weeknight dinner game with this vibrant and flavorful Soy-Free Chicken Bibimbap! A wholesome twist on the iconic Korean dish, this recipe skips the soy sauce without sacrificing its signature umami punch. Tender chicken thighs are marinated in a zesty blend of sesame oil, rice vinegar, honey, ginger, and garlic, then caramelized to perfection. Served over fluffy white rice and topped with a rainbow of fresh and sautéed vegetables—like julienned carrots, baby spinach, cucumber, and bean sprouts—this dish is as nutritious as it is visually stunning. A perfectly fried sunny-side-up egg crowns the bowl, along with a drizzle of sesame oil, green onions, and sesame seeds for an added burst of flavor. Quick to prepare in under an hour, this soy-free bibimbap is a customizable, one-bowl masterpiece that’s perfect for satisfying your Korean food cravings while accommodating dietary restrictions.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 4 cups Cooked white rice
• 3 tablespoons Sesame oil
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 2 teaspoons Grated ginger
• 2 Garlic cloves, minced
• 0.5 teaspoon Red pepper flakes
• 1 cup Julienned carrots
• 1 cup Sliced cucumber
• 1 cup Bean sprouts
• 2 cups Baby spinach
• 1 tablespoon Vegetable oil
• 4 Eggs
• 2 tablespoons Chopped green onions
• 1 tablespoon Sesame seeds
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Cut the chicken thighs into thin strips. Set aside.

Step 2

In a bowl, combine 2 tablespoons of sesame oil, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes. Mix well.

Step 3

Add the chicken to the marinade, coating all pieces evenly. Marinate for at least 15 minutes.

Step 4

Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes until fully cooked and slightly caramelized. Remove from the skillet and set aside.

Step 5

In the same skillet, add the vegetable oil and sauté the carrots for 2 minutes; then add the spinach, and cook for another 1-2 minutes or until wilted. Remove and set aside.

Step 6

In a small pan, fry the eggs sunny side up in a little vegetable oil. Season with salt and pepper.

Step 7

To assemble, divide the cooked rice between four bowls.

Step 8

Arrange the cooked chicken, sautéed vegetables, sliced cucumber, and bean sprouts over the rice.

Step 9

Top each bowl with a fried egg.

Step 10

Drizzle the remaining 1 tablespoon of sesame oil over each bowl.

Step 11

Garnish with chopped green onions and sesame seeds.

Step 12

Serve immediately. Mix the contents before eating to combine all flavors.

Nutrition Facts

Serving size	(1947.5g)

Amount per serving	% Daily Value*
Calories	2859.1

Total Fat 131.9g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 28.5g
Cholesterol 1311.0mg	0%
Sodium 4867.3mg	0%
Total Carbohydrate 242.8g	0%
Dietary Fiber 15.5g	0%
Total Sugars 35.8g
Protein 170.3g	0%

Vitamin D 195.8IU	0%
Calcium 450.1mg	0%
Iron 20.9mg	0%
Potassium 2807.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 24.0%

Carbs: 34.2%