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.

Ingredients

Units Scale

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

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.
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.
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.
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.

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.

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