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
