If you’re craving a dish that brilliantly balances a punch of heat with a touch of sweetness, you absolutely have to try this Sweet and Spicy Gochujang Chicken Bowls Recipe. It’s bursting with vibrant flavors, tender ground chicken, and a sauce that’s perfectly rich with gochujang’s signature spicy kick and a hint of sweetness. The moment it hits the table, its enticing aroma and colorful presentation make it impossible to resist. Whether you’re cooking for weeknight dinner or impressing friends, this recipe is a winner that feels both comforting and exciting in every bite.

Sweet and Spicy Gochujang Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients in this recipe are simple yet thoughtfully picked to deliver maximum flavor, vibrant color, and a fantastic texture contrast. Each element, from the spicy gochujang to the toasted sesame oil, plays a crucial role in building layers of taste that make this bowl truly special.

½ cup filtered water: Helps balance and loosen the sauce while keeping it silky smooth.
¼ cup low sodium soy sauce: Adds deep umami and saltiness without overpowering the chicken.
2 to 3 tablespoons gochujang: The star ingredient offering sweet heat and complexity.
1 tablespoon toasted sesame oil: Provides a nutty aroma and richness to the sauce.
2 tablespoons rice vinegar: Brings a mild acidity that brightens all the flavors.
2 tablespoons brown sugar (or coconut sugar): Balances the heat with natural sweetness.
1 tablespoon grated ginger: Adds freshness and spice that complements the garlic.
3 garlic cloves, minced: Gives the dish a warm, inviting base flavor.
2 teaspoons arrowroot starch or cornstarch: Thickens the sauce for a luscious coating.
1 tablespoon toasted sesame oil: Used for sautéing, enhancing flavor and aroma.
6 scallions, thinly sliced (white and green parts divided): Adds crunch and a mild onion bite.
3 cloves garlic, minced: For stir-frying with veggies and chicken, layering the garlic flavor.
1 large red bell pepper, chopped: Brings sweetness, color, and texture to the dish.
½ teaspoon kosher salt: To season just right.
Freshly ground black pepper: Adds subtle heat and aroma.
1 pound lean ground chicken (or turkey): The protein brings a tender, juicy base for the sauce to cling to.
⅓ cup roasted or toasted cashews: Adds a delightful crunch and nutty flavor.
½ cup fresh Thai basil or sweet basil, torn: Brings herbal freshness that brightens the bowl.
Toasted sesame seeds: For garnish, adding a delicate crunch.
Reserved green part of scallions: Fresh bite and vibrant color on top.
Extra torn basil: A fresh finish bursting with aromatic charm.
Cooked white or brown rice: The perfect tender base that soaks up all the glorious sauce.

How to Make Sweet and Spicy Gochujang Chicken Bowls Recipe

Step 1: Prepare the Sauce

Start by combining all your sauce ingredients in a medium bowl: filtered water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch. Whisk them together until smooth and set aside. This sauce is where the magic begins, blending sweet, spicy, and tangy notes that will transform the dish.

Step 2: Cook the Chicken and Vegetables

Heat a tablespoon of toasted sesame oil in a large skillet over medium heat. Once shimmering, add the white parts of the scallions, chopped red bell pepper, and minced garlic, seasoning lightly with kosher salt and black pepper. Sauté for 2 to 3 minutes, stirring occasionally, until the peppers soften and the aromatics become fragrant. Push the veggies to the sides of the pan, then add the ground chicken, breaking it apart as you cook until it’s no longer pink—about 5 to 6 minutes. The combination of tender chicken and softened vegetables creates a lovely flavor base.

Step 3: Stir in Sauce and Cashews

Turn the heat down to low and pour in your prepared sauce along with the roasted cashews. Gently stir everything together and let it cook for 2 to 4 minutes, allowing the flavors to meld and the sauce to thicken to a glossy finish. Remove the skillet from heat and fold in the torn basil leaves, or save some to garnish later. This step locks in that sweet and spicy goodness that makes this Sweet and Spicy Gochujang Chicken Bowls Recipe so irresistible.

Step 4: Assemble Your Bowls

Serve the saucy chicken mixture over warm cooked white or brown rice in shallow bowls. Garnish liberally with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil for fresh pops of flavor and color. The presentation is just as delightful as the taste, and these bowls are ready to bring joy and satisfaction in every spoonful.

How to Serve Sweet and Spicy Gochujang Chicken Bowls Recipe

Garnishes

Garnishing is your chance to elevate the dish visually and texturally. Toasted sesame seeds sprinkle a nutty crispness on top, while fresh scallion greens add bursts of vibrant color and a mild onion punch. Don’t skip on the extra torn basil for an aromatic lift that complements the gochujang’s bold spice beautifully.

Side Dishes

Though this Sweet and Spicy Gochujang Chicken Bowls Recipe stands on its own, pairing it with simple sides like steamed or stir-fried greens, pickled cucumbers, or a light Asian slaw can offer a refreshing contrast. Anything slightly crisp or vinegary will offset the rich sauce wonderfully, rounding out the meal perfectly.

Creative Ways to Present

Want to jazz things up? Serve the chicken mixture in lettuce wraps for a fun, handheld version that adds crunch and freshness. Alternatively, toss some crispy wonton strips or thin carrot ribbons on top for creative texture variation. These bowls are versatile and always invite your personal touch!

Make Ahead and Storage

Storing Leftovers

This dish keeps very well in the fridge for up to 3 days. Store the chicken mixture and rice separately in airtight containers to maintain the best texture. When you’re ready to eat, just reheat and assemble your bowls for a quick and flavorful meal.

Freezing

You can freeze the chicken and sauce mixture for up to 2 months. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. The flavors stay vibrant, though basil is best added fresh after thawing.

Reheating

Reheat gently on the stove or microwave until warmed through, stirring occasionally to maintain the sauce’s luscious texture. Add fresh basil and garnishes after reheating to keep that wonderful burst of freshness alive.

FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey works just as well and offers a lean protein option with a mild flavor that lets the sauce shine.

What if I don’t have gochujang? Is there a substitute?

Gochujang is unique, but you can mix a bit of chili paste with a touch of miso or soy sauce and honey to approximate its flavor. However, the authentic kick is best with real gochujang.

Is this recipe spicy? Can I adjust the heat?

It does have a pleasant spicy warmth thanks to gochujang, but you can easily adjust by using less gochujang or adding a touch of honey to mellow the heat.

Can I make this recipe vegetarian or vegan?

Yes! Swap the ground chicken for crumbled tofu or tempeh and use a vegan soy sauce to keep it plant-based and just as delicious.

What’s the best rice to use with this dish?

Plain steamed white or brown rice works beautifully as a base. Jasmine rice’s fragrant aroma pairs especially well with the bold flavors of the dish.

Final Thoughts

I can’t recommend this Sweet and Spicy Gochujang Chicken Bowls Recipe enough for anyone looking to add a little excitement to their dinner table. It’s straightforward to make, packed with flavor, and guaranteed to please a crowd or just your family at home. Give it a try and watch it become your new favorite go-to meal that feels both cozy and adventurous in every bite.

Sweet and Spicy Gochujang Chicken Bowls Recipe

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3.8 from 52 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x

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Description

These Sweet and Spicy Gochujang Chicken Bowls feature tender ground chicken cooked with vibrant red bell peppers and a flavorful homemade gochujang sauce. Garnished with toasted sesame seeds, cashews, fresh Thai basil, and scallions, served over steamed rice, this dish offers a balanced combination of spicy, sweet, and savory flavors in a quick 30-minute meal.

Ingredients

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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
Toasted sesame seeds, for garnish
Reserved green part of scallions, for garnish
Extra torn basil, for garnish
Cooked white or brown rice, for serving

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Instructions

Prepare the sauce: In a medium bowl, whisk together the filtered water, low sodium soy sauce, gochujang, 1 tablespoon toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch or cornstarch until smooth. Set the sauce mixture aside while you prepare the other ingredients.
Cook the chicken and vegetables: Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat. Add the white parts of the sliced scallions, chopped red bell pepper, and minced garlic. Season with kosher salt and freshly ground black pepper, and cook for 2 to 3 minutes, stirring occasionally, until the vegetables soften slightly.
Add the ground chicken: Push the cooked peppers and scallions to the sides of the skillet. Add the lean ground chicken, breaking it apart with a spatula. Cook for about 5 to 6 minutes until the chicken is no longer pink, stirring occasionally to ensure even cooking.
Incorporate the sauce and cashews: Reduce the heat to low. Stir in the roasted cashews and the prepared gochujang sauce. Cook the mixture for 2 to 4 minutes, stirring occasionally, allowing the sauce to thicken and the flavors to meld beautifully.
Finish with basil: Remove the skillet from heat and stir in the torn fresh Thai or sweet basil leaves, or save some for garnishing as desired.
Assemble and serve: Spoon the chicken mixture over bowls of cooked white or brown rice. Garnish with toasted sesame seeds, sliced green parts of the scallions, and extra torn basil leaves for freshness and vibrant flavor. Serve immediately.

Notes

You can substitute ground turkey for chicken to vary the protein.
Adjust the amount of gochujang to control the spice level according to your palate.
Use coconut sugar instead of brown sugar for a natural sweetness alternative.
Arrowroot starch and cornstarch serve as thickening agents; either works well.
For a gluten-free dish, ensure soy sauce used is gluten-free tamari.
This recipe pairs well with steamed white or brown rice or even cauliflower rice for a low-carb option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Korean-inspired