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
Units
Scale
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
