Get ready for a flavor explosion with these *Sweet and Spicy Gochujang Chicken Bowls*! This dish combines tender ground chicken with a rich and tangy sauce that delivers a perfect balance of heat and sweetness. It’s a quick and delicious meal that’s bound to become a weeknight favorite!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Flavorful Fusion: The gochujang sauce offers a delightful mix of sweet and spicy that tantalizes your taste buds.
- Customizable: Easily adaptable to be vegetarian or even switch up the protein with tofu or chickpeas.
- Nutritious and Satisfying: Packed with protein and nutrients, keeping you full and satisfied.
Ingredients You’ll Need
The beauty of these *Sweet and Spicy Gochujang Chicken Bowls* lies in the simplicity yet effectiveness of its ingredients. Each component, from the zesty gochujang to the fresh basil, contributes to a symphony of flavors and textures.
- Filtered water: Helps balance the sauce and dilute intense flavors for a smoother taste.
- Low sodium soy sauce: Provides a savory depth without overpowering the dish.
- Gochujang: The star ingredient bringing heat and a bit of sweetness that defines the dish.
- Toasted sesame oil: Adds a subtle nutty aroma and enriches the texture of the meal.
Variations
One of the best things about these *Sweet and Spicy Gochujang Chicken Bowls* is their versatility. Swap, add, or adjust ingredients as per your preference to create a bowl that’s uniquely yours!
- Vegetarian Option: Replace the ground chicken with chickpeas or tofu for a satisfying plant-based meal.
- Protein Swap: Use lean ground turkey for a slightly different yet equally delicious flavor.
- Extra Heat: Add a splash of Sriracha for those who love an extra kick.
How to Make Sweet and Spicy Gochujang Chicken Bowls
Step 1: Whisk the Sauce
Begin by preparing the sauce. In a medium bowl, whisk together water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and arrowroot starch. This aromatic blend will become the heart of your dish, blending seamlessly with the chicken later on.
Step 2: Sauté the Veggies
Heat sesame oil in a large skillet over medium heat. Add scallions, red bell pepper, and garlic, seasoning with salt and pepper. Sauté until the veggies are tender yet maintain a slight crunch, then push them aside to make room for the chicken.
Step 3: Cook the Chicken
Add the ground chicken to the skillet, breaking it apart with a spatula as it cooks. Stir occasionally until it turns from pink to golden, filling the kitchen with its savory aroma.
Step 4: Combine and Serve
Lower the heat, add the roasted cashews and prepared sauce to the chicken mixture. Let it simmer for a few minutes until the sauce thickens and coats the chicken and veggies. Stir in the basil, or use it as a fresh garnish. Serve the mixture over a bed of rice, garnished with sesame seeds and additional scallions.
Pro Tips for Making Sweet and Spicy Gochujang Chicken Bowls
- Gochujang Control: Adjust the amount of gochujang based on your spice tolerance to get the perfect level of heat.
- Rice Choice: Using jasmine or basmati rice can enhance the aroma and flavor balance of the dish.
- Basil Burst: Adding basil at the end preserves its freshness and adds a delightful pop of color.
- Prep Ahead: Prepping the sauce and chopping the veggies in advance can save you even more time on busy nights.
How to Serve Sweet and Spicy Gochujang Chicken Bowls
Garnishes
The right garnish can elevate your bowl from great to extraordinary. Top with toasted sesame seeds for a nutty crunch, a sprinkle of fresh green scallions for a mild onion flavor, and torn basil for an aromatic finish.
Side Dishes
Pair your bowls with a side of steamed vegetables like broccoli or bok choy to add a refreshing contrast. For an extra umami kick, consider a small serving of kimchi on the side.
Creative Ways to Present
Present these bowls family-style, allowing everyone to load their individual preferences. Or, layer the ingredients artistically for a visual feast that impresses both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
The leftovers will taste even better as the flavors meld. Store them in an airtight container in the refrigerator for up to 3 days to enjoy throughout the week.
Freezing
Freeze the sauce and chicken mixture separately in freezer-safe bags for up to a month. This allows for quick assembly of fresh bowls any time you desire.
Reheating
Reheat your bowls gently on the stovetop over low heat, or in the microwave, stirring intermittently to ensure even warming. Add a splash of water to maintain moisture.
FAQs
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Can I use chicken breast instead of ground chicken?
Yes, you can cube the chicken breast and cook it in the same flavorful sauce for a delightful twist on protein texture.
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Is there a vegetarian option for these bowls?
Absolutely, swap the chicken with chickpeas or tofu to achieve a delicious vegetarian version.
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How can I adjust the spice level?
Modify the amount of gochujang used, or add some Sriracha for extra heat. Conversely, reduce it for a milder flavor.
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What if I don’t have fresh basil?
If fresh basil isn’t on hand, substitute with Thai basil or cilantro for a vibrant herbal note.
Final Thoughts
I’m positively thrilled for you to try these *Sweet and Spicy Gochujang Chicken Bowls*. With its rich layers of flavor and satisfying warmth, it’s not just a meal—it’s a culinary adventure in a bowl. Enjoy!
Print
Sweet and Spicy Gochujang Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Korean-inspired
Description
Sweet and Spicy Gochujang Chicken Bowls are a flavorful and satisfying meal featuring tender ground chicken cooked in a bold Korean-inspired sauce. Topped with toasted cashews, fresh herbs, and garnished with sesame seeds and scallions, served over fluffy rice for a wholesome experience that’s quick to prepare and perfect for weeknight dinners or meal prep.
Ingredients
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 cornstarchFor the chicken:
– 1 tablespoon toasted sesame oil – 6 scallions, thinly sliced (white and green parts divided) – 3 garlic cloves, 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, tornTo garnish:
– Toasted sesame seeds – Reserved scallions (green part only) – Extra fresh torn basilFor serving:
– Cooked white or brown riceInstructions
- 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 over medium heat. Once hot, add the white part of the scallions, red bell pepper, and garlic. Season with ½ teaspoon kosher salt and black pepper. Cook, stirring occasionally, for 2 to 3 minutes. Push the peppers to the sides of the pan, add the ground chicken, and cook, breaking it apart with a spatula, until no longer pink, about 5-6 minutes.
- Stir in sauce: Reduce heat to low. Add the roasted cashews and the prepared sauce to the skillet. Cook, stirring occasionally, for 2-4 minutes until the sauce thickens and flavors meld. Remove from heat and stir in the torn basil or set aside for garnishing.
- Garnish and serve: Serve the chicken mixture over cooked rice in bowls. Garnish with toasted sesame seeds, sliced green scallions (green part), and extra torn basil leaves. Enjoy immediately.
Notes
- To make the bowls vegetarian, substitute ground chicken with rinsed chickpeas or crumbled tofu cooked in the same manner.
- If using chicken breast, cube the chicken and cook in sesame oil with seasoning until cooked through, then combine with cooked vegetables and proceed with the recipe.
- Adjust the amount of gochujang for spice preference, and feel free to add additional vegetables like carrots or broccoli for variety.
- Serve with any variety of rice, such as jasmine or basmati, or even cauliflower rice for low carb options.
Nutrition
- Serving Size: 1 bowl (including rice)
- Calories: 294 kcal
- Sugar: 10.6g
- Sodium: 850mg
- Fat: 12.5g
- Saturated Fat: 2.9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20.3g
- Fiber: 1.7g
- Protein: 26g
- Cholesterol: 75mg
