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Sweet and Spicy Gochujang Chicken Bowls

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A vibrant and flavorful bowl combining tender chicken with fresh vegetables and a sweet and spicy gochujang sauce.

Ingredients

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  • 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
  • 1 tablespoon toasted sesame oil
  • 6 scallions, thinly sliced (white and green parts divided)
  • 1 large red bell pepper, chopped
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 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
  • Reserved scallions (green part only)
  • Extra fresh torn basil
  • Cooked white or brown rice

Instructions

  1. Prepare the sauce: In a medium bowl, whisk together the water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and arrowroot starch (or cornstarch). Set aside.
  2. Cook the chicken and vegetables: In a large skillet over medium heat, add 1 tablespoon of sesame oil. Once hot, add the white parts of the scallion, bell peppers, and minced garlic. Season with salt and pepper and cook for 2-3 minutes. Move the peppers to the sides and add ground chicken, breaking it up and cooking until no longer pink, about 5-6 minutes.
  3. Stir in sauce: Reduce heat to low and add roasted cashews and the prepared sauce. Stir occasionally for 2-4 minutes to meld flavors and thicken the sauce. Toss in basil before removing from heat.
  4. Garnish and serve: Serve the chicken mixture warm over cooked rice and top with sesame seeds, reserved scallions, and extra torn basil.

Notes

Ensure to balance the sweetness and spiciness according to your preference. Feel free to substitute vegetables as desired.

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