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Sweet and Spicy Gochujang Chicken Bowls Recipe

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3.9 from 5 reviews

These Sweet and Spicy Gochujang Chicken Bowls combine tender ground chicken cooked with vibrant vegetables, a flavorful homemade gochujang sauce, and fresh herbs to create a deliciously balanced meal. Perfectly served over white or brown rice, this recipe is quick, easy, and packed with bold Korean-inspired flavors in just 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean-inspired
  • Diet: Low Fat

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

  1. 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. Set the sauce mixture aside to allow the flavors to meld.
  2. Cook the chicken and vegetables: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium heat. Once the oil is 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 the vegetables soften slightly. Push the peppers to the sides of the pan and add the ground chicken, breaking it up quickly with a spatula. Continue cooking and stirring occasionally until the chicken is cooked through and no longer pink, about 5 to 6 minutes.
  3. Stir in the sauce: Once the chicken is fully cooked, reduce the heat to low. Add the roasted or toasted cashews and pour in the prepared sauce. Cook, stirring occasionally, for an additional 2 to 4 minutes to allow the sauce to thicken and the flavors to develop. Remove the skillet from heat and stir in the torn basil leaves, or reserve the basil for garnishing as preferred.
  4. Garnish and serve: Serve the chicken mixture warm over cooked white or brown rice in shallow bowls. Garnish with toasted sesame seeds, the reserved green parts of scallions, and extra fresh torn basil leaves for a vibrant and fresh finish.

Notes

  • Use lean ground turkey as a substitute for chicken if preferred.
  • Adjust the amount of gochujang to control the spiciness according to your taste.
  • Arrowroot starch or cornstarch is used to thicken the sauce; either works well.
  • For added texture, toast the sesame seeds before garnishing.
  • This dish can be made gluten-free by using tamari or a gluten-free soy sauce alternative.
  • Fresh basil can be omitted if unavailable, but it adds a lovely aromatic finish.

Find it online: https://cheftinaskitchen.com/sweet-and-spicy-gochujang-chicken-bowls-recipe/