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
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)
- â…“ 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
