Description
Sweet and Spicy Gochujang Chicken Bowls combine tender ground chicken with a flavorful, spicy-sweet Korean-inspired sauce made from gochujang, soy sauce, and ginger. This quick and easy 30-minute meal is perfect for a weeknight dinner, served over steamed rice and garnished with fresh basil, scallions, toasted sesame seeds, and crunchy cashews for texture and vibrant flavor.
Ingredients
Scale
Sauce Ingredients
- ½ cup filtered water
- ¼ cup low sodium soy sauce
- 2 to 3 tablespoons gochujang
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (or coconut sugar)
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 2 teaspoons arrowroot starch or cornstarch
Chicken and Vegetable Ingredients
- 1 tablespoon toasted sesame oil
- 6 scallions, thinly sliced (white and green parts divided)
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 pound lean ground chicken (or turkey)
- â…“ cup roasted or toasted cashews
- ½ cup fresh Thai basil or sweet basil, torn
Garnishes and Serving
- Toasted sesame seeds
- Reserved green part of scallions
- Extra torn basil
- Cooked white or brown rice
Instructions
- Prepare the sauce: In a medium bowl, whisk together the filtered water, low sodium soy sauce, gochujang, 1 tablespoon toasted sesame oil, rice vinegar, brown sugar (or coconut sugar), grated ginger, minced garlic, and arrowroot starch (or cornstarch) until smooth. Set the sauce mixture aside to let the flavors meld.
- Cook the aromatics and vegetables: Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat. Once hot, add the white parts of the sliced scallions, chopped red bell pepper, and minced garlic. Season with kosher salt and freshly ground black pepper. Cook for 2 to 3 minutes, stirring occasionally, until vegetables start to soften.
- Cook the chicken: Push the cooked peppers and aromatics to the sides of the skillet. Add the ground chicken to the center and cook, breaking it apart with a spatula, until no longer pink, about 5 to 6 minutes. Mix everything together evenly.
- Add the sauce and cashews: Reduce heat to low. Stir in the roasted cashews and the prepared sauce. Cook for 2 to 4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors combine beautifully. Remove the skillet from heat.
- Finish with fresh herbs: Stir the torn basil leaves into the chicken mixture or reserve some for garnish. This adds a fresh, aromatic note to the dish.
- Serve and garnish: Spoon the spicy gochujang chicken mixture over cooked white or brown rice in shallow bowls. Garnish with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil leaves for an appealing presentation and enhanced freshness.
Notes
- If you prefer a milder heat, use 2 tablespoons of gochujang or adjust according to taste.
- You can substitute ground turkey for chicken if desired.
- Arrowroot starch or cornstarch helps thicken the sauce; make sure to whisk well to avoid lumps.
- For a gluten-free version, ensure you use tamari or gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
