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Sweet and Spicy Gochujang Chicken Bowls Recipe

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4.3 from 46 reviews

Sweet and Spicy Gochujang Chicken Bowls are a quick and flavorful weeknight meal featuring lean ground chicken cooked with vibrant vegetables and a deliciously spicy-sweet gochujang sauce. Served over rice and garnished with fresh basil, toasted sesame seeds, and cashews, these bowls offer a balanced and satisfying dish ready in just 30 minutes.

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

For 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, grated ginger, minced garlic, and arrowroot starch (or cornstarch) until smooth. Set the sauce 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 hot, add the white parts of the scallions, chopped red bell pepper, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the peppers start to soften, about 2 to 3 minutes. Push the vegetables to the sides of the skillet and add the ground chicken in the center. Break up the chicken quickly and cook, stirring occasionally, until it is no longer pink, about 5 to 6 minutes.
  3. Stir in sauce: Reduce the heat to low. Add the roasted cashews and the prepared gochujang sauce to the skillet. Stir to combine and cook for 2 to 4 minutes more, allowing the sauce to thicken slightly and the flavors to develop. Remove the skillet from heat and gently stir in the torn basil, reserving some if desired for garnish.
  4. Garnish and serve: Spoon the hot chicken and vegetable mixture over cooked white or brown rice in shallow bowls. Top with toasted sesame seeds, the reserved green scallion parts, and extra torn basil for fresh flavor and crunch. Serve immediately and enjoy your sweet and spicy gochujang chicken bowls.

Notes

  • To make these bowls vegetarian, substitute the ground chicken with rinsed and drained chickpeas or crumbled extra firm tofu cooked similarly.
  • If using chicken breast, cube the chicken and cook it in sesame oil seasoned with salt and pepper before cooking the vegetables. Add the cooked chicken back to the skillet with vegetables before adding the sauce.
  • Customize by serving over noodles instead of rice or adding other favorite vegetables.

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