Sweet and Spicy Gochujang Chicken Bowls Recipe

If you’re seeking a dish that combines the perfect balance of sweetness, spice, and everything nice, look no further than these Sweet and Spicy Gochujang Chicken Bowls. Brimming with vibrant flavors and just the right amount of kick, this recipe will become a weeknight favorite faster than you can say “extra serving, please!”

this Recipe

Ingredients You’ll Need

Gathering the ingredients for these Sweet and Spicy Gochujang Chicken Bowls is as simple as a trip to your pantry and a stroll down the spice aisle. Each ingredient plays a star role in enhancing the taste, texture, and color of the dish.

• Gochujang: This Korean chili paste packs a punch of flavor that merges sweet heat and fermented richness.
• Toasted Sesame Oil: Adds a nutty depth that complements the spicy and sweet elements beautifully.
• Ground Chicken: Offers a lean protein that easily absorbs the savory sauce flavors.
• Thai Basil: Provides a fresh and slightly peppery contrast to balance the sweetness.

Variations

Personalizing your Sweet and Spicy Gochujang Chicken Bowls is as easy as swapping a few ingredients to cater to your dietary needs or preferences, without compromising on flavor.

• Vegetarian Delight: Replace the ground chicken with a can of chickpeas or crumbled tofu for a plant-based version that’s equally delicious.
• Change the Protein: Use diced chicken breast or turkey for a different texture, still capturing the dish’s essence.

How to Make Sweet and Spicy Gochujang Chicken Bowls

Step 1: Prepare the Sauce

In a medium bowl, whisk together all the sauce ingredients: water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and arrowroot starch. This sauce is the heart of the dish, providing both the sweet and spicy elements that will excite your taste buds.

Step 2: Cook the Chicken and Vegetables

Heat sesame oil in a large skillet over medium heat. Add the white part of the scallions, bell peppers, and garlic. Season them with salt and pepper, letting the aromas fill your kitchen. After a few minutes, add the ground chicken, breaking it apart as it cooks to ensure evenly cooked, tender pieces.

Step 3: Combine Everything

Once the chicken is cooked through, lower the heat and pour in your reserved sauce along with roasted cashews. Stir occasionally, allowing the flavors to meld and the sauce to thicken. For an optional burst of freshness, stir in the basil now or reserve it for garnish later.

How to Serve Sweet and Spicy Gochujang Chicken Bowls

Garnishes

Top your bowls with toasted sesame seeds, the reserved green parts of scallions, and extra torn basil. This trio not only adds visual appeal but also layers on additional flavors and textures that take the dish to the next level.

Side Dishes

Pair these bowls with a simple cucumber salad or a side of steamed broccoli for a complete meal. These sides offer lightness and complement the dish’s bold flavors beautifully.

Creative Ways to Present

For a delightful twist, serve your Sweet and Spicy Gochujang Chicken in lettuce wraps for a fresh presentation. Alternatively, try serving it over quinoa for a fun fusion of textures.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and refrigerate for up to three days. This dish conveniently reheats well, making it perfect for meal prep.

Freezing

After cooking, allow the dish to cool completely before transferring it to a freezer-safe container. Freeze for up to one month. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat on the stove over low heat, stirring occasionally. Add a tablespoon of water if the sauce becomes too thick during reheating to maintain its original consistency.

FAQs

Final Thoughts

There you have it—Sweet and Spicy Gochujang Chicken Bowls that are sure to win over your heart (and your taste buds!). Perfect for a cozy night in or when you want to impress dinner guests with minimal effort. I can’t wait for you to try them and make them a staple in your culinary repertoire!

Sweet and Spicy Gochujang Chicken Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 667 reviews

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-inspired

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Description

Spicy and savory Gochujang Chicken Bowls combine tender ground chicken, vibrant vegetables, and a flavorful gochujang-based sauce. Topped with toasted cashews, fresh basil, and sesame seeds, this dish offers a perfect balance of heat, sweetness, and umami, served over steaming rice for a satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

For the sauce:

• 1/2 cup filtered water
• 1/4 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
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1 pound lean ground chicken (or turkey)
• 1/3 cup roasted or toasted cashews
• 1/2 cup fresh Thai basil or sweet basil, torn

For garnishing:

• Toasted sesame seeds
• Reserved green part of scallions
• Extra torn basil

For serving:

• Cooked white or brown rice

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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: Add 1 tablespoon sesame oil to a large skillet and heat over medium. Once hot, add the white parts of the scallions, chopped peppers, and minced garlic. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally. Push peppers to the sides, add ground chicken, and cook, breaking it apart, until no longer pink, about 5-6 minutes.
3. Stir in sauce: Reduce heat to low, add roasted cashews and the prepared sauce. Cook, stirring occasionally, for 2-4 minutes until flavors meld and sauce thickens. Remove from heat and stir in torn basil or save for garnishing.
4. Garnish and serve: Serve the chicken mixture over rice in shallow bowls. Garnish with toasted sesame seeds, sliced green scallions, and extra torn basil for freshness and flavor.

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Notes

• To make vegetarian: swap ground chicken for rinsed chickpeas or crumbled firm tofu, cooked similarly.
• For chicken breast: dice and cook in sesame oil, season, then mix with cooked veggies before adding sauce.
• Feel free to customize heat level by adjusting gochujang quantity.
• This dish pairs well with jasmine or basmati rice as a base.

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Nutrition

• Serving Size: 1 bowl
• Calories: 294 kcal
• Sugar: 10.6 g
• Sodium: 720 mg
• Fat: 12.5 g
• Saturated Fat: 2.9 g
• Unsaturated Fat: 8.9 g
• Trans Fat: 0 g
• Carbohydrates: 20.3 g
• Fiber: 1.7 g
• Protein: 26 g
• Cholesterol: 65 mg