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Korean Chicken Bowls with Spiralized Peppers

Total Time 35 minutes

Ingredients

  • 1/3 cup soy sauce or tamari (to make it gluten-free)
  • 5 tablespoons pure maple syrup
  • 1 teaspoon minced fresh ginger about 1/2-inch knob
  • 1 tablespoon Sriracha
  • 1 clove garlic minced
  • 1 pound boneless skinless chicken breasts
  • 1 cup white rice like jasmine or basmati, rinsed (I skipped this and just used 1 1/3 cups of cooked quinoa)
  • 1 cup plus 2 tablespoons water
  • 1 red bell pepper I used 2 bell peppers
  • 1/2 red onion
  • 1 cup fresh baby spinach I used more - about 2-3 cups
  • 1 tablespoon arrowroot starch
  • 1/2 cup chopped green onions tender white and green parts only (about 3 onions)
  • Sesame seeds for garnish

Instructions

  • Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken breasts on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup of the water, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
  • While the chicken and rice (if doing) are cooking, spiralize the onion and bell pepper on Blade A. Chop the noodles to trim.
  • When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot. Use tongs to transfer the chicken to a cutting board to rest. Press Cancel to stop the cooking cycle.
  • Add the sliced peppers and onions to the sauce in the Instant Pot. Press Sauté and let the vegetables simmer in the sauce until crisp-tender, about
  • 5 minutes. In a small bowl, whisk together the arrowroot with the remaining 2 tablespoons water to create a slurry. While the vegetables are cooking, use two forks to shred the chicken, then add it back to the pot once the vegetables are tender. Stir in the baby spinach until it wilts, about 1 minute. Stir in the arrowroot slurry and continue stirring until the sauce thickens, 1 to 2 minutes.
  • Serve the chicken and vegetables over the cooked rice (or quinoa) with a sprinkling of green onions and sesame seeds over the top. Store leftovers in an airtight container in the fridge for 3 or 4 days.

Recipe Notes

MAKE IT VEGAN Omit the chicken and arrowroot slurry. Cook 1 cup dry green lentils with 1 1/4 cups water on high pressure for 5 minutes along with the rice, as directed above. Add the sauce and vegetables to the cooked lentils, and simmer as directed.
Per Serving: Calories 268, Fat 4g, Carbohydrates 31g, Fiber 2g, Protein 24g