Description

Sweet and Spicy Gochujang Chicken Bowls combine tender ground chicken cooked in a flavorful blend of gochujang, soy sauce, and aromatic spices, served over steamed rice and garnished with fresh basil, scallions, toasted sesame seeds, and cashews. This dish balances heat and sweetness for a satisfying and vibrant meal perfect for a weeknight dinner.

Ingredients

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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

To Garnish

Toasted sesame seeds
Reserved scallions (green part only)
Extra fresh torn basil

For Serving

Cooked white or brown rice

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Instructions

Prepare the sauce: In a medium bowl, whisk together 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 until well combined. Set the sauce 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 thinly sliced scallions, chopped red bell pepper, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, for 2 to 3 minutes until the vegetables begin to soften. Push the peppers to the sides of the pan and add the ground chicken. Break up the meat quickly with a spatula and cook, stirring occasionally, for about 5 to 6 minutes or until the chicken is no longer pink.
Stir in the sauce: Reduce the heat to low. Add the roasted cashews and pour in the prepared sauce. Stir occasionally and cook for an additional 2 to 4 minutes to let the sauce thicken and flavors to develop. Remove the skillet from heat and stir in torn basil leaves, or reserve them for garnishing based on preference.
Garnish and serve: Spoon the sweet and spicy chicken mixture warm over bowls of cooked white or brown rice. Garnish with toasted sesame seeds, sliced green scallion parts, and extra fresh torn basil for added aroma and color. Serve immediately.

Notes

To make this dish vegetarian, substitute ground chicken with a can of rinsed and drained chickpeas or crumble extra firm tofu; cook using the same method.
If using chicken breast, cube the chicken and cook it separately in sesame oil seasoned with salt and pepper until done. Remove and set aside while sautéing vegetables, then combine the chicken with the vegetables before adding the sauce.
Adjust the amount of gochujang according to your preferred spice level, starting with 2 tablespoons for milder heat.
For extra flavor, consider adding a squeeze of fresh lime or a drizzle of honey to balance the sauce.
Use brown rice or cauliflower rice as lighter serving options.

Nutrition

Serving Size: 1 bowl (approximate)
Calories: 380 kcal
Sugar: 8 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 75 mg