Description
A flavorful Sweet and Spicy Gochujang Chicken Bowls recipe that combines tender ground chicken with a spicy, tangy sauce made from gochujang, soy sauce, and aromatic ginger and garlic. Served over rice and garnished with toasted sesame seeds, scallions, cashews, and fresh basil, this dish offers a delicious, quick, and satisfying meal that’s perfect for weeknight dinners.
Ingredients
Scale
For the Sauce
- 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
For the Chicken and Vegetables
- 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
For Serving and Garnish
- Toasted sesame seeds
- Reserved green part of scallions
- Extra torn basil leaves
- Cooked white or brown rice
Instructions
- Prepare the Sauce. In a medium bowl, whisk together the filtered water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar (or coconut sugar), grated ginger, minced garlic, and arrowroot starch or cornstarch. Set the mixture aside so the flavors can meld and the starch can dissolve properly.
- Cook the Chicken and Vegetables. Heat 1 tablespoon of toasted sesame oil in a large skillet over medium heat until hot. Add the white parts of the scallions, chopped red bell pepper, and minced garlic to the skillet. Season with kosher salt and freshly ground black pepper. Sauté for 2 to 3 minutes, stirring occasionally, until the vegetables begin to soften. Push the peppers to the side of the skillet, then add the lean ground chicken, breaking it apart with a spatula. Cook the chicken for 5 to 6 minutes until fully cooked and no longer pink.
- Incorporate Sauce and Cashews. Reduce the heat to low and pour the prepared sauce over the cooked chicken and vegetables. Stir in the roasted or toasted cashews. Continue cooking for 2 to 4 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully. Remove the skillet from heat and fold in the torn basil leaves, or reserve them for garnishing later.
- Garnish and Serve. Spoon the chicken mixture over cooked white or brown rice served in shallow bowls. Garnish generously with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil leaves to enhance freshness and flavor. Serve immediately for a warm, comforting meal.
Notes
- For a vegetarian version, substitute ground chicken with plant-based meat alternatives or firm tofu.
- Adjust the amount of gochujang based on your preferred spice level.
- If arrowroot starch or cornstarch is unavailable, you can omit it, but the sauce may be thinner.
- Use brown sugar or coconut sugar depending on your flavor preference; brown sugar offers a deeper sweetness.
- Fresh Thai basil adds a more authentic flavor, but sweet basil works well as a substitute.
- Serve with steamed jasmine or brown rice to complement the spicy sauce.
