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Sweet and Spicy Gochujang Chicken Bowls Recipe

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Sweet and spicy gochujang chicken bowls featuring a flavorful homemade sauce, crisp vegetables, and lean ground chicken for a high-protein, quick weeknight meal. Serve over rice or noodles with fresh basil, toasted cashews, and scallions for an easy Asian-inspired dinner.

Ingredients

For the Sauce:

  • 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

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
  • 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

To Garnish:

  • Toasted sesame seeds
  • Reserved scallions (green part only)
  • Extra fresh torn basil

For Serving:

  • Cooked white or brown rice

Instructions

  1. Prepare the Sauce: In a medium bowl, whisk together the filtered water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch or cornstarch until smooth and set aside.
  2. Cook the Chicken and Vegetables: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium heat. When hot, add the white parts of the sliced scallions, chopped red bell pepper, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes until the vegetables soften slightly. Push the peppers to the sides of the skillet and add the ground chicken to the center. Break up the meat with a spatula and cook, stirring occasionally, until no longer pink, about 5 to 6 minutes.
  3. Stir in the Sauce: Lower the heat to low, add the roasted or toasted cashews, and pour in the prepared sauce. Stir gently and cook for an additional 2 to 4 minutes, allowing the flavors to meld and the sauce to thicken. Remove from heat and either stir in the torn basil now or reserve the basil for garnishing, depending on your preference.
  4. Garnish and Serve: Serve the chicken mixture warm in shallow bowls over cooked white or brown rice. Top with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil for a fresh finish.

Notes

  • To make these bowls vegetarian: substitute ground chicken with canned chickpeas (rinsed and drained) or crumble extra firm tofu and cook using the same method.
  • If using chicken breast: cube the chicken, cook in sesame oil over medium heat with salt and pepper, then remove to a bowl. Cook veggies in the skillet, then add the cooked chicken back in before adding the sauce.
  • Check the full recipe post for additional tips, tricks, and customization ideas to tailor this dish to your taste.

Find it online: http://bitezly.com/sweet-and-spicy-gochujang-chicken-bowls-recipe/