If you’re looking for a dish that bursts with flavor and feels like a warm hug on a plate, the Sweet and Spicy Gochujang Chicken Bowls Recipe is exactly what you need. This vibrant bowl combines the rich umami of gochujang with the crunchy delight of cashews and the fresh pop of Thai basil, all wrapped up in a perfectly saucy, tender ground chicken mix. It’s quick to make, incredibly satisfying, and the kind of recipe that turns ordinary weeknights into special occasions with every bite.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, yet every item plays a crucial role in building that perfect balance of sweet, spicy, savory, and fresh tastes. From the nutty sesame oil to the zingy vinegar, each element contributes texture, color, and depth that brings these bowls to life.
- ½ cup filtered water: Helps to blend the sauce and keep it silky smooth without diluting flavor.
- ¼ cup low sodium soy sauce: Adds salty umami, balancing sweetness and heat perfectly.
- 2 to 3 tablespoons gochujang: The star ingredient that brings that signature sweet and spicy Korean heat.
- 1 tablespoon toasted sesame oil: Infuses a nutty aroma that rounds out the sauce beautifully.
- 2 tablespoons rice vinegar: Gives a subtle tang that lifts and brightens the overall dish.
- 2 tablespoons brown sugar (or coconut sugar): Sweetens naturally to complement the chili’s heat.
- 1 tablespoon grated ginger: Adds warmth and a fresh zing that wakes up the palate.
- 3 garlic cloves, minced: Deepens the flavor with its rich, fragrant base.
- 2 teaspoons arrowroot starch or cornstarch: Thickens the sauce for that glossy, perfect coating.
- 1 tablespoon toasted sesame oil: For sautéing veggies and chicken, boosting flavor and texture.
- 6 scallions, thinly sliced (white and green parts divided): White parts for cooking to build savoriness, greens for a fresh, crisp garnish.
- 3 cloves garlic, minced: Enhances the aromatics in the skillet with a punch of garlicky goodness.
- 1 large red bell pepper, chopped: Adds color, crunch, and sweetness to the mix.
- ½ teaspoon kosher salt: Seasoning base that heightens all flavors.
- Freshly ground black pepper: Offers subtle heat and spice complexity.
- 1 pound lean ground chicken (or turkey): Protein-rich, tender, and perfect for soaking up that delicious sauce.
- ⅓ cup roasted or toasted cashews: Introduces crunch and buttery richness.
- ½ cup fresh Thai basil or sweet basil, torn: Gives a fragrant herbal note that feels fresh and summery.
- Toasted sesame seeds: For extra crunch and a toasty finish on top.
- Extra torn basil and reserved green scallion parts: Garnishes that add brightness and lovely color contrast.
- Cooked white or brown rice: The comforting base that balances the bold flavors perfectly.
How to Make Sweet and Spicy Gochujang Chicken Bowls Recipe
Step 1: Prepare the Sauce
Start by whisking together filtered water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch (or cornstarch) in a medium bowl. This vibrant sauce is the soul of the dish, perfectly blending sweet heat and tang with a silky texture that clings lovingly to every bite of chicken.
Step 2: Cook the Chicken and Vegetables
Heat a tablespoon of toasted sesame oil in a large skillet over medium heat. Toss in the white parts of the scallions, chopped red bell pepper, and minced garlic, seasoning with kosher salt and freshly ground black pepper. Sauté for 2 to 3 minutes until fragrant and slightly softened. Push the veggies to the side and add the ground chicken, breaking it apart, and cook until it’s no longer pink, about 5 to 6 minutes. This step helps build flavor and texture that forms the heart of your bowl.
Step 3: Stir in Sauce and Cashews
Reduce the heat to low and pour your prepared sauce over the cooked chicken and veggies. Toss in the roasted cashews, then cook, stirring occasionally, for 2 to 4 minutes so the flavors meld and the sauce thickens gorgeously. Turn off the heat and gently stir in the torn basil leaves, which will impart a fresh burst of herbal brightness that elevates the entire dish.
Step 4: Assemble Your Bowls
Pile the savory chicken mixture over steaming bowls of white or brown rice. To finish, sprinkle toasted sesame seeds, the sliced green parts of scallions, and extra torn basil on top. This final touch not only adds excellent texture but a beautiful pop of color and fresh aroma too.
How to Serve Sweet and Spicy Gochujang Chicken Bowls Recipe
Garnishes
Garnishing these bowls with toasted sesame seeds, vibrant green scallions, and fresh basil leaves is essential. These toppings bring a delightful crunch, aromatic lift, and a fresh herbal note that balances the rich, spicy sauce perfectly. They make each serving look inviting and taste even more layered and fun with every bite.
Side Dishes
While this dish is beautifully complete on its own, consider pairing it with a simple cucumber salad or some lightly pickled vegetables to add crispness and acidity. Steamed or roasted greens like bok choy or broccoli also complement the flavors and introduce variety to your meal.
Creative Ways to Present
For a fun twist, serve this chicken mixture wrapped in lettuce cups for a fresh handheld option. Or offer it alongside a bowl of kimchi to enhance the Korean-inspired vibes. You can also swap out rice for quinoa or noodles for an exciting twist on the base, keeping things interesting every time you make this recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. The sweet and spicy flavors actually deepen overnight, making for even tastier next-day meals. Just keep the rice separate if possible to maintain its texture.
Freezing
This recipe freezes well if you want to prep in advance. Portion the chicken mixture into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Warm the rice separately in the microwave or on the stove. This keeps everything tasting fresh and just as vibrant as when first made.
FAQs
Can I use turkey instead of chicken?
Absolutely! Ground turkey is a fantastic substitute and works just as well in this Sweet and Spicy Gochujang Chicken Bowls Recipe, delivering similar texture and flavor.
How spicy is this dish?
The heat level can be adjusted by the amount of gochujang you add. Start with 2 tablespoons for mild heat or go up to 3 tablespoons for a more pronounced spicy kick. It’s always best to taste and tweak according to your preference.
What if I don’t have arrowroot starch or cornstarch?
If you don’t have either starch on hand, you can skip it, but the sauce will be a bit thinner. Alternatively, a small amount of flour mixed with water can work as a thickener, just use sparingly.
Can I make this recipe vegetarian?
Yes! Swap the ground chicken for crumbled firm tofu, tempeh, or cooked mushrooms to keep it plant-based while still enjoying the sauce’s rich flavor and vibrant profile.
What type of rice is best?
Both white and brown rice work wonderfully here. Brown rice offers a nuttier flavor and more fiber while white rice provides a neutral, soft base that lets the sauce shine brilliantly.
Final Thoughts
There’s something truly special about the Sweet and Spicy Gochujang Chicken Bowls Recipe that feels comforting and exciting all at once. It’s a trusty recipe I find myself returning to whenever I want a quick meal loaded with flavor, texture, and freshness. I hope you enjoy making and sharing it as much as I do—because great food tastes even better when it’s made with love and shared with friends.
Print
Sweet and Spicy Gochujang Chicken Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Sweet and Spicy Gochujang Chicken Bowls recipe offers a delightful combination of tender ground chicken cooked in a rich sauce made with gochujang, soy sauce, and a blend of aromatic ingredients. Enhanced with toasted sesame oil, fresh basil, crisp red bell peppers, and crunchy cashews, this flavorful dish is served over fluffy white or brown rice for a satisfying and balanced meal.
Ingredients
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
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)
- ⅓ cup roasted or toasted cashews
- ½ cup fresh Thai basil or sweet basil, torn
- Toasted sesame seeds, for garnish
- Extra torn basil, for garnish
- Cooked white or brown rice, for serving
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, grated ginger, minced garlic, and arrowroot starch or cornstarch until well combined. Set aside to allow the flavors to meld.
- 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 scallions, chopped red bell pepper, and minced garlic. Season with kosher salt and freshly ground black pepper. Cook for 2-3 minutes, stirring occasionally, until vegetables begin to soften.
- Add ground chicken: Push the bell peppers to the sides of the skillet. Add the ground chicken and cook, breaking it apart with a spatula, for about 5-6 minutes or until the chicken is no longer pink and cooked through.
- Incorporate the sauce and cashews: Reduce the heat to low and stir in the roasted cashews and the prepared sauce. Cook while stirring occasionally for 2-4 minutes, allowing the sauce to thicken and flavors to meld together.
- Finish with basil: Remove the skillet from heat and stir in the torn basil leaves (reserve some for garnish if desired).
- Garnish and serve: Serve the flavorful chicken mixture hot over cooked white or brown rice in shallow bowls. Garnish with toasted sesame seeds, the reserved green scallion tops, and extra torn basil leaves for added freshness and flavor.
Notes
- You can substitute ground turkey for chicken for a leaner option.
- Adjust the amount of gochujang according to your preferred spice level.
- Arrowroot starch or cornstarch can be used to thicken the sauce; ensure to whisk it well to avoid lumps.
- Fresh Thai basil adds an authentic flavor, but sweet basil works well as a substitute.
- For a gluten-free version, ensure the soy sauce is gluten-free or use tamari.
- Use brown rice for added fiber and a nuttier taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
