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Heat a large deep skillet or wok over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat pan. Add onion and garlic and stir-fry until onion softens, 1–2 minutes.
Sprinkle chicken with salt and add to pan with carrots. Stir-fry until chicken is no longer pink, about 3 minutes.
Add broth, gochujang, and soy sauce. Bring to boil, stir-frying with wooden spoon to scrape up browned bits from bottom of pan. Remove pan from heat and stir in cilantro.
Divide rice evenly among 4 bowls; top evenly with chicken mixture and cucumber. Sprinkle with red pepper flakes, if using. Serve with lime wedges.
Serving size: 1 cup chicken mixture and about 1/3 cup rice