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
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)
- 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
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
