If you’re craving a dish that bursts with bold flavors and offers a perfect balance of heat and sweetness, look no further than this Sweet and Spicy Gochujang Chicken Bowls Recipe. It’s one of those meals that feels like a warm hug on a plate, combining tender ground chicken with vibrant vegetables, all glazed in a luscious gochujang-based sauce. Whether you want a quick weekday dinner or something impressive to share with friends, this recipe will quickly become a favorite in your kitchen rotation.
Ingredients You’ll Need
These ingredients may be simple and straightforward, but each one plays a crucial role in creating the harmonious flavor profile and appealing texture that make this dish truly special. From the spicy kick of gochujang to the aromatic lift of fresh basil, you’ll appreciate how they all come together.
- ½ cup filtered water: Helps create the perfect consistency for the sauce, balancing flavors seamlessly.
- ¼ cup low sodium soy sauce: Adds savory depth without overpowering the natural sweetness.
- 2 to 3 tablespoons gochujang: The star ingredient, providing that signature sweet and spicy Korean chili flavor.
- 1 tablespoon toasted sesame oil: Infuses a nutty aroma that’s both warm and inviting.
- 2 tablespoons rice vinegar: Brings a bright, tangy contrast that elevates the overall dish.
- 2 tablespoons brown sugar or coconut sugar: Balances heat with natural sweetness for a luscious glaze.
- 1 tablespoon grated ginger: Adds freshness and a subtle zing to brighten every bite.
- 3 garlic cloves, minced: Builds a foundational savory depth that everyone loves.
- 2 teaspoons arrowroot starch or cornstarch: Thickens the sauce for that perfect clingy consistency.
- 1 tablespoon toasted sesame oil: For sautéing aromatics and creating extra layers of flavor.
- 6 scallions, thinly sliced (white and green parts divided): Provides both an oniony base and crisp garnish.
- 3 cloves garlic, minced: Added to the cooking vegetables for enhanced garlicky goodness.
- 1 large red bell pepper, chopped: For color, sweetness, and satisfying crunch.
- ½ teaspoon kosher salt: To season and pull out all the flavors.
- Freshly ground black pepper: For a subtle warm bite throughout the dish.
- 1 pound lean ground chicken or turkey: The protein base, tender and quick-cooking, soaking up all the vibrant sauce.
- ⅓ cup roasted or toasted cashews: Adds delightful crunch and buttery notes.
- ½ cup fresh Thai basil or sweet basil, torn: Brightens the dish with a fresh herbal kick.
- Toasted sesame seeds: For garnish, adding a final nutty crunch.
- Reserved green part of scallions: To sprinkle on top, adding color and mild onion flavor.
- Extra torn basil: For an aromatic, colorful finish.
- Cooked white or brown rice: The cozy bed that soaks up every bit of the delicious sauce.
How to Make Sweet and Spicy Gochujang Chicken Bowls Recipe
Step 1: Prepare the Sauce
Begin by whisking together the water, soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch in a medium bowl. This combination creates a perfect harmony of spicy, sweet, tangy, and savory that will coat your chicken beautifully. Setting this sauce aside allows the flavors to meld while you cook the rest of the dish.
Step 2: Cook the Chicken and Vegetables
Heat 1 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. Season lightly with kosher salt and freshly ground black pepper, then sauté for 2 to 3 minutes until the vegetables start softening and emitting that amazing savory aroma. Next, push the peppers and scallions to the side of the skillet and add the ground chicken. Break it apart as it cooks, stirring occasionally until it’s no longer pink — about 5 to 6 minutes.
Step 3: Stir in the Sauce
Once the chicken is cooked, reduce the heat to low. Add the roasted cashews to the skillet, then pour in your prepared sauce. Stir gently but continuously for 2 to 4 minutes, allowing the sauce to thicken and cling deliciously to each morsel of chicken and pepper. Remove from heat, then fold in the torn fresh basil for an herbal brightness that ties every element together.
Step 4: Garnish and Serve
Now for the fun part: plating! Spoon the chicken and vegetable mixture over fluffy, warm white or brown rice in shallow bowls. Top with a scattering of toasted sesame seeds, the reserved green scallion slices, and extra torn basil leaves. This final touch not only adds pop and crunch but also makes the dish feel joyful and vibrant.
How to Serve Sweet and Spicy Gochujang Chicken Bowls Recipe
Garnishes
Garnishing is your chance to add texture, flavor, and color contrast. Besides toasted sesame seeds and green scallions, a handful of freshly chopped cilantro or thinly sliced fresh chili peppers can give your bowl an extra zing. A drizzle of extra toasted sesame oil right before serving can also deepen the nutty aroma and richness.
Side Dishes
This dish pairs beautifully with simple steamed vegetables like bok choy or snap peas for a crisp, light side. You can also serve it alongside a crunchy cucumber salad lightly dressed in rice vinegar and sesame oil to complement the sweet and spicy profile without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve your Sweet and Spicy Gochujang Chicken Bowls Recipe in lettuce wraps instead of over rice. Butter lettuce or crisp romaine leaves create a refreshing handheld option perfect for casual dinners or entertaining. Another stylish option is layering the chicken mixture over quinoa or cauliflower rice for a low-carb take, adding both nutrition and variety.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet and Spicy Gochujang Chicken Bowl filling keeps well in an airtight container refrigerated for up to three days. Store the garnish separately to maintain freshness and crunch.
Freezing
You can freeze the cooked chicken mixture for up to one month. Be sure to cool it completely, then pack into freezer-safe containers or bags. Defrost overnight in the refrigerator before reheating.
Reheating
To reheat, warm the chicken mixture gently in a skillet over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of water can help loosen the sauce if needed. Serve with freshly cooked rice and garnish to recreate that just-cooked experience.
FAQs
Can I substitute ground turkey for chicken?
Absolutely! Ground turkey works wonderfully and absorbs the sauce just as well, giving you a similarly delicious result with a slightly different flavor.
How spicy is this dish?
The heat level depends on how much gochujang you use; 2 tablespoons offer a moderate spicy kick, while 3 tablespoons ramp up the heat. You can adjust according to your preference and tolerance for spice.
Can I make this recipe vegetarian?
Yes! Replace ground chicken with crumbled tofu or cooked lentils, and consider using a plant-based soy sauce. The gochujang sauce remains the star, so the dish stays flavorful.
What kind of rice works best?
Both white and brown rice are excellent choices. Brown rice has a nuttier flavor and chewier texture, while white rice keeps things light and fluffy. Choose based on your personal taste and dietary preferences.
Is this dish gluten-free?
To keep the recipe gluten-free, make sure to use gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free, making it safe for those with gluten sensitivities.
Final Thoughts
There is something truly satisfying about the combination of sweet, spicy, and savory notes in the Sweet and Spicy Gochujang Chicken Bowls Recipe. It’s a wonderful weeknight meal that feels just special enough to impress, yet comes together quickly with everyday ingredients. Give this recipe a try — I promise it’s going to become your go-to whenever you want a dinner that’s big on flavor and easy on effort.
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 deliciously balanced meal combining the heat and depth of gochujang chili paste with the sweetness of brown sugar and freshness of Thai basil. Ground chicken cooked with bell peppers, scallions, and a flavorful homemade sauce creates a vibrant, easy-to-make stir-fry served over rice and garnished with toasted sesame seeds and roasted cashews for added texture and flavor.
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
To Serve and Garnish
- Toasted sesame seeds
- Reserved green part of scallions
- Extra torn basil
- Cooked white or brown rice
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 (or coconut sugar), grated ginger, minced garlic, and arrowroot starch (or cornstarch). Mix until smooth and set aside to allow 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. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add and cook the ground chicken: Push the peppers and aromatics to the sides of the skillet, then add the ground chicken. Cook, breaking it apart with a spatula, until no longer pink, about 5-6 minutes.
- Combine with sauce and cashews: Reduce heat to low and stir in the roasted cashews and the prepared gochujang sauce. Cook, stirring occasionally, for 2-4 minutes until the sauce thickens and the flavors meld together beautifully.
- Finish with basil: Remove the skillet from heat and gently stir in the torn Thai or sweet basil leaves, or save some basil for garnish if preferred.
- Serve: Spoon the chicken mixture generously over cooked white or brown rice placed in shallow bowls. Garnish with toasted sesame seeds, sliced green scallions, and extra torn basil leaves for a fresh and flavorful finish.
Notes
- You can substitute ground turkey for chicken if preferred.
- Adjust the amount of gochujang to modulate the spice level—start with 2 tablespoons for milder heat, up to 3 for spicier bowls.
- If arrowroot starch or cornstarch is unavailable, you can omit it, though the sauce may be less thick.
- Serve immediately for the best texture and flavor.
- Use low sodium soy sauce to control sodium content.
- For a gluten-free version, be sure your soy sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
