Are you ready for flavor fireworks? Let me introduce you to the Sweet and Spicy Gochujang Chicken Bowls. These vibrant bowls bursting with layers of flavor and texture will take your taste buds on an adventure and have you craving for more spoonfuls of spicy-sweet goodness.
Why You’ll Love This Recipe
- Flavor Bomb: The combination of gochujang, garlic, and ginger creates a sweet-spicy explosion you’ll adore.
- Quick and Easy: Ready in just 30 minutes, this dish is perfect for a weeknight dinner.
- Customizable: Easily adaptable for different dietary needs with simple ingredient swaps.
- Healthful Delicacy: A balanced mix of protein, healthy fats, and vibrant veggies keep you satisfied.
Ingredients You’ll Need
Let’s dive into the kitchen essentials you’ll need for these Sweet and Spicy Gochujang Chicken Bowls. Each ingredient plays a unique role in building the perfect bite, whether it’s bringing heat, sweetness, or crunch.
- Gochujang: This Korean chili paste is central to the dish, providing its signature heat and depth of flavor.
- Toasted sesame oil: Adds a rich, nutty flavor that’s perfectly complemented by the other ingredients.
- Ground chicken: An excellent source of protein that takes on the sauce flavors beautifully.
- Scallions: Provide a fresh, mild onion flavor and a pop of color when garnished.
- Thai basil: Offers a sweet and slightly spicy aroma that completes the dish.
- Cashews: Roasted to perfection, they add a delightful crunch to your bowl.
Variations
Feel free to make the Sweet and Spicy Gochujang Chicken Bowls your own. Here are a few suggestions to tailor the recipe to match your personal taste or dietary needs.
- Vegetarian Option: Replace the ground chicken with chickpeas or crumbled tofu for a plant-based twist.
- Low-carb Alternative: Serve over cauliflower rice instead of traditional grains.
- Spice Tolerance: Adjust the gochujang according to your preferred level of heat, starting with a small amount if you prefer milder dishes.
How to Make Sweet and Spicy Gochujang Chicken Bowls
Step 1: Prepare the Sauce
In a medium bowl, whisk together the water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and arrowroot starch. This savory and slightly sweet sauce will infuse amazing flavors into your chicken and veggies.
Step 2: Cook the Chicken and Vegetables
Add sesame oil to a skillet over medium heat. Sauté the white parts of scallions, bell pepper, and garlic, adding kosher salt and pepper. Shift veggies to the side, then add and break apart the ground chicken, cooking until it’s no longer pink.
Step 3: Stir in the Sauce and Finish
Once the chicken is cooked, reduce the heat and add in the roasted cashews followed by the prepared sauce. Stir occasionally as the sauce thickens, bringing everything together. Finally, remove from heat and fold in the basil or use it as a garnish.
Pro Tips for Making Sweet and Spicy Gochujang Chicken Bowls
- Grain Perfection: Choose a sticky rice variety like jasmine or sushi rice to best absorb the sauce intricacies.
- Herb Freshness: Add basil at the very end of your cooking to maintain its aromatic nature and vibrant color.
- Consistent Cuts: Slice your vegetables uniformly to ensure even cooking and a harmonious ratio of veggie bite in each mouthful.
- Try Toasted: Enhance the flavor profile by lightly toasting your cashews before adding them to the mix.
How to Serve Sweet and Spicy Gochujang Chicken Bowls
Garnishes
Top your bowls with a generous sprinkle of toasted sesame seeds, sliced greens of scallions, and extra torn basil. These finishing touches not only add visual appeal but introduce fresh layers of flavor.
Side Dishes
While these bowls are a complete meal on their own, pairing them with a side of kimchi or a light cucumber salad can add an additional crunchy, refreshing contrast, uplighting your experience.
Creative Ways to Present
For an extra special presentation, serve in wide, deep bowls with a glossy finish to highlight the vibrant colors and textures. Add a small dollop of extra gochujang on the side for those who like an additional kick.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to meld, often making the dish taste even better as leftovers!
Freezing
You can freeze these bowls by storing the chicken mixture and rice separately in airtight containers. They’ll keep well for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Alternatively, use a microwave, stirring midway to ensure even heating.
FAQs
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Can I make these Sweet and Spicy Gochujang Chicken Bowls ahead of time?
Absolutely! You can prepare the components ahead and combine them before serving. This will deepen the flavors and save time on busy evenings.
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What if I can’t find gochujang?
If gochujang isn’t available, a mixture of sriracha and a touch of miso paste or a small amount of red chili flakes with soy sauce can be a makeshift substitute.
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Is there an alternative for cashews?
Pine nuts or almonds can provide a different nutty texture while keeping with the flavorful crunch these bowls are known for.
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How can I make this dish gluten-free?
Ensure your soy sauce is gluten-free, or use tamari as a substitute, and verify the source of gochujang to ensure there are no hidden gluten ingredients.
Final Thoughts
These Sweet and Spicy Gochujang Chicken Bowls promise to become a favorite, and I’m beyond excited for you to try them. Perfectly comforting, satisfyingly spicy, and oh-so-delicious, they’re waiting to be the star of your next meal. So, gather your ingredients and get ready to savor every bite!
Print
Sweet and Spicy Gochujang Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
Description
This Sweet and Spicy Gochujang Chicken Bowls are a vibrant and flavorful dish featuring tender ground chicken cooked in a zesty gochujang sauce, complemented by colorful peppers, fresh basil, crunchy cashews, and topped with sesame seeds. Perfect for a quick weeknight dinner or a satisfying meal prep option, these bowls combine spicy, savory, and sweet elements with a comforting rice base.
Ingredients
For the sauce:
- 1/2 cup filtered water
- 1/4 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
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound lean ground chicken (or turkey)
- 1/3 cup roasted or toasted cashews
- 1/2 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 water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic and arrowroot starch (or cornstarch). Set aside.
- Cook the chicken and vegetables: Add 1 tablespoon sesame oil to a large skillet over medium heat. Once hot, add the white parts of the sliced scallions, chopped peppers, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes until vegetables begin to soften. Push the vegetables to the sides of the skillet and add the ground chicken to the center. Break it apart with a spatula and cook until no longer pink, about 5 to 6 minutes.
- Stir in sauce and finish: Turn heat to low. Add the cashews and the prepared sauce to the skillet. Cook, stirring occasionally, for 2 to 4 minutes until the sauce thickens and flavors meld. Remove from heat and stir in torn basil leaves, or reserve for garnish.
- Serve: Spoon the chicken and vegetable mixture over cooked rice in shallow bowls. Garnish with toasted sesame seeds, sliced green scallions, and extra torn basil leaves.
Notes
- To make these bowls vegetarian, substitute the ground chicken with rinsed and drained chickpeas or crumbled firm tofu browned similarly.
- For chicken breast, cube and cook in sesame oil with salt and pepper, then add back to skillet with vegetables and sauce.
- Adjust the spice level by adding more gochujang if desired.
- Store leftovers in an airtight container for up to 3 days; reheat gently before serving.
- For gluten-free option, ensure soy sauce is gluten-free.
Nutrition
- Serving Size: 1 bowl (approximately 350g including rice)
- Calories: 294 kcal
- Sugar: 10.6 g
- Sodium: 678 mg
- Fat: 12.5 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 20.3 g
- Fiber: 1.7 g
- Protein: 26 g
- Cholesterol: 62 mg
