Name: Sweet and Spicy Gochujang Chicken Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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; Toasted sesame seeds; Reserved scallions (green part only); Extra fresh torn basil; Cooked white or brown rice

If you’re craving an easy, flavor-packed dinner that feels both comforting and exciting, let me introduce you to the Sweet and Spicy Gochujang Chicken Bowls Recipe. This dish blends the fiery kick of gochujang with a hint of sweetness and loads of fresh veggies for texture and brightness. It’s perfect for weeknights when you want something satisfying but quick, and it’s loaded with protein from lean ground chicken. I love how it effortlessly brings bold Korean-inspired flavors to your table in under 30 minutes, making it an instant favorite that everyone will ask for again and again.

Ingredients You’ll Need

A white frying pan filled with a cooked dish made of small, light beige grains mixed with red bell pepper pieces and small green herbs. A wooden spoon rests inside the pan, slightly lifting some of the grains and vegetables. To the upper left, there is a clear glass bowl with dark brown sauce containing finely chopped ingredients, and above the pan, a small white bowl filled with cashew nuts. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting together the ingredients for this recipe is surprisingly simple, yet each one plays an important role in building a harmonious balance of flavors and textures. From the zesty sauce to the crunchy veggies and fragrant basil, everything melds perfectly to create this unforgettable meal.

Filtered water: A neutral base to create the sauce, keeping it light and fluid for coating the chicken perfectly.
Low sodium soy sauce: Adds a rich, salty depth without overpowering the other flavors.
Gochujang: This Korean chili paste brings the iconic sweet and spicy punch that defines the dish.
Toasted sesame oil: Offers a nutty aroma that elevates both the sauce and the sautéed chicken mixture.
Rice vinegar: Provides a mild tang that balances the sweetness and spice beautifully.
Brown sugar or coconut sugar: Sweetens the sauce naturally and rounds out the heat.
Grated ginger: Adds warmth and a fresh zing to every bite.
Garlic cloves: Minced for that classic savory boost fundamental to Asian cuisine.
Arrowroot starch or cornstarch: Thickens the sauce, giving it that glossy, luscious finish.
Scallions: Thinly sliced, with the white and green parts used separately to layer flavor and garnish.
Red bell pepper: Chopped for color, crunch, and a touch of natural sweetness.
Kosher salt and freshly ground black pepper: Essential seasoning to bring everything to life.
Lean ground chicken or turkey: The hearty protein base that soaks up the sauce.
Roasted or toasted cashews: For extra crunch and a buttery nut flavor that complements the heat perfectly.
Fresh Thai basil or sweet basil: Torn in at the end to brighten the whole bowl with herbal freshness.
Toasted sesame seeds: Sprinkled on top as a final nutty crunch and visual appeal.
Cooked white or brown rice: To serve as a cozy, filling base that lets the saucy chicken shine.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Sweet and Spicy Gochujang Chicken Bowls Recipe

Step 1: Prepare the Sauce

Start by whisking together all your sauce ingredients in a medium bowl. Mixing water, soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch creates a rich, well-balanced sauce that will infuse the chicken with sweet heat and savory umami while thickening beautifully as it cooks.

Step 2: Sauté the Aromatics and Veggies

Heat a tablespoon of toasted sesame oil in a large skillet over medium heat. Add the white parts of the sliced scallions, chopped red bell pepper, and minced garlic, seasoning with kosher salt and freshly ground black pepper. Cook gently for a few minutes until fragrant and the peppers soften just slightly—this step builds a fragrant foundation for the dish.

Step 3: Cook the Ground Chicken

Push the veggies to the sides of the pan, then add the ground chicken in the center. Stir and break the meat apart, cooking until no pink remains, about 5 to 6 minutes. This technique ensures the chicken cooks evenly and absorbs all the savory flavors from the aromatics.

Step 4: Combine Sauce and Nuts

Lower the heat, then add the roasted cashews and pour in your pre-mixed sauce. Stir continuously as the sauce thickens and clings to the chicken and veggies, about 2 to 4 minutes. This luscious coating is the heart of the Sweet and Spicy Gochujang Chicken Bowls Recipe, creating that crave-worthy sweet-heat balance.

Step 5: Finish with Fresh Basil

Remove the skillet from heat and gently fold in torn fresh basil leaves, letting their bright, herbal aroma tie the dish together perfectly. If you prefer, you can also reserve some basil for garnishing later, which adds a delightful burst of fresh green to the final presentation.

How to Serve Sweet and Spicy Gochujang Chicken Bowls Recipe

A white pan filled with a colorful stir fry showing many layers and textures. The base layer is cooked ground meat mixed with a sticky reddish-brown sauce. On top, bright red pieces of bell pepper and small green leaves add fresh color. Scattered over the dish are golden-brown cashew nuts and sliced green onions, giving texture and a lively look. White and black sesame seeds are sprinkled on top, adding contrast and detail. A wooden spoon rests inside the pan, partially covered with the stir fry. The scene is set on a white marbled surface with a small white bowl of black and white sesame seeds and another white bowl with chopped green onions near the pan. Bright green basil leaves lie at the bottom left corner nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle toasted sesame seeds and sliced green scallions over each bowl just before serving, along with a few extra torn basil leaves. These garnishes add inviting textures, fresh herbal notes, and visual appeal, making every serving look as good as it tastes.

Side Dishes

This dish pairs wonderfully with steamed white or brown rice as a base to soak up all the bold sauce. You can also serve it with noodles or even on a bed of spiralized veggies for a lighter option. A simple cucumber salad or quick kimchi on the side adds an extra refreshing contrast that brightens the meal.

Creative Ways to Present

For a fun twist, serve your Sweet and Spicy Gochujang Chicken Bowls Recipe in large lettuce wraps for a handheld option packed with crunch. Alternatively, layer the cooked chicken and sauce over quinoa or cauliflower rice to mix things up. If you want to impress guests, present it family-style in a beautiful serving platter with all the garnishes on the side so everyone can customize their own bowls.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will continue to deepen in flavor, making your next meal just as delicious. Separate the rice to keep it from getting soggy for best texture during reheating.

Freezing

You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating. Cashews will soften slightly, but the flavors remain fantastic, making it a great make-ahead option for busy weeks.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Add a splash of water if the sauce thickens too much. Garnish again with fresh basil and green scallions to revive that fresh, vibrant finish.

FAQs

Can I make Sweet and Spicy Gochujang Chicken Bowls vegetarian?

Absolutely! Swap the ground chicken for chickpeas or crumbled extra-firm tofu cooked the same way, and you’ll still have plenty of protein and all the wonderful flavors of the dish.

Is gochujang very spicy?

Gochujang is moderately spicy with a unique sweet and savory flavor, so it’s milder than many chili sauces. You can adjust the amount you use depending on your heat preference.

Can I use chicken breast instead of ground chicken?

Yes! Cube the chicken breast and cook it in sesame oil until browned and cooked through, then proceed with the recipe by cooking veggies separately, combining everything when adding the sauce.

What can I substitute if I don’t have arrowroot starch?

Cornstarch works perfectly as a thickener in this recipe and is a great one-to-one substitute for arrowroot starch.

Can I prepare the sauce ahead of time?

Definitely. Mixing the sauce in advance allows the flavors to meld even more, plus it saves you time when cooking. Just whisk it again before adding it to the skillet.

Final Thoughts

I truly hope you give the Sweet and Spicy Gochujang Chicken Bowls Recipe a try soon because it’s one of those magical meals that come together quickly yet pack serious flavor and satisfaction. It’s a warm, colorful, and incredibly delicious way to enjoy a weeknight dinner that feels both homey and special. Trust me, once you taste it, this will become one of your go-to recipes for busy nights and happy gatherings alike!