Description
These Sweet and Spicy Gochujang Chicken Bowls combine tender ground chicken with a flavorful homemade gochujang-based sauce, fresh vegetables, and fragrant Thai basil, served over rice for a perfectly balanced and satisfying meal. The sauce is a delightful blend of spicy, sweet, and tangy elements, enhanced by toasted sesame oil and garlic. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner that doesn’t sacrifice flavor.
Ingredients
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:
- 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)
- ⅓ cup roasted or toasted cashews
- ½ cup fresh Thai basil or sweet basil, torn
To Garnish:
- Toasted sesame seeds
- Reserved scallions (green part only)
- Extra fresh torn basil
For Serving:
- 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) until well combined. Set the sauce aside for later use.
- Cook the chicken and vegetables: Heat 1 tablespoon of 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 ½ teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes until vegetables soften slightly. Push the peppers to the sides of the skillet and add ground chicken to the center. Break up the meat quickly and cook, stirring occasionally, until no longer pink, about 5 to 6 minutes.
- Stir in the sauce: Reduce the heat to low and add the roasted cashews and the prepared sauce to the skillet. Cook, stirring occasionally, for another 2 to 4 minutes, allowing the sauce to thicken and the flavors to meld. Remove the skillet from heat and stir in the torn basil leaves, reserving some for garnish if desired.
- Garnish and serve: Serve the chicken mixture warm in shallow bowls over your choice of cooked white or brown rice. Garnish with toasted sesame seeds, the reserved green parts of the scallions, and extra fresh torn basil for a beautiful, flavorful finish.
Notes
- If you prefer less heat, reduce the amount of gochujang or omit it altogether.
- Ground turkey can be substituted for ground chicken if desired.
- Arrowroot starch or cornstarch helps thicken the sauce; do not skip.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Fresh Thai basil adds the best flavor but sweet basil is an excellent substitute.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
