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

Scale

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

Cook Mode Prevent your screen from going dark

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