Sweet and Spicy Gochujang Chicken Bowls
User Reviews
5
Sweet and Spicy Gochujang Chicken Bowls
Description
This recipe starts by whisking a sauce of gochujang paste, soy sauce, brown sugar, rice vinegar, toasted sesame oil, ginger, garlic, and cornstarch to create a thickened glaze. Ground chicken is cooked with white parts of scallions, chopped red bell peppers, and garlic, seasoned with salt and pepper.
Once the meat is cooked through, the sauce and roasted cashews are added to the pan, allowing the sauce to thicken and coat the chicken and vegetables. Fresh basil can be stirred in or used as garnish alongside toasted sesame seeds and green scallion slices for brightness and crunch.
The combination offers a mix of sweet, spicy, and savory flavors with contrasting textures from tender meat, crunchy cashews, and fresh herbs. This bowl works well as a complete meal when served over white or brown rice.
Vegetarian variations can replace ground chicken with tofu or chickpeas, cooked similarly. Using chicken breast cubes instead of ground meat is also an option, with appropriate adjustments in cooking.
Ingredients
- For the sauce:
- ½ cup water filtered
- ¼ cup soy sauce low sodium
- 2 to 3 tablespoons gochujang
- 1 tablespoon sesame oil toasted
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon ginger grated
- 3 garlic cloves, minced
- 2 teaspoons arrowroot starch or cornstarch
- FOR THE CHICKEN:
- 1 tablespoon sesame oil toasted
- 6 scallions thinly sliced; white and green parts divided
- 3 cloves garlic minced
- 1 red bell pepper large, chopped
- ½ teaspoon kosher salt
- black pepper freshly ground
- 1 pound chicken lean ground; or turkey
- ⅓ cup cashews roasted or toasted
- ½ cup basil fresh Thai basil or sweet basil, torn
- TO GARNISH:
- sesame seeds toasted
- scallion reserved, green part only
- basil extra fresh, torn
- For serving:
- rice cooked white or brown
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 place over medium heat. Once oil is hot, add in scallion (white part only), peppers and garlic and season with ½ teaspoon kosher salt and a few grinds of freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes, then move peppers to the sides of the pan and add in the ground chicken. Quickly begin to break up the meat and cook, until it is no longer pink, stirring occasionally, about 5 to 6 minutes.
- Stir in sauce: Once meat is cooked, turn heat to low and add in the roasted cashews and the sauce. Cook, stirring occasionally, 2 to 4 minutes more to allow flavors to develop and sauce to thicken up. Remove from heat and stir in basil, or reserve the basil for garnishing (up to you!)
- Garnish and serve: Serve warm in shallow bowls over rice of choice and garnish with sesame seeds, sliced green onion (green part only) and a little extra torn basil.
Notes
- For a vegetarian version, substitute ground chicken with cooked chickpeas or crumbled tofu.
- When using chicken breast, cube and cook separately before adding to the cooked vegetables and sauce.
- Customize flavor by adjusting gochujang amount to control heat level.
- Serve over cooked white or brown rice for a filling dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1serving (not including rice) | |
| Calories | 294cal | 15% |
| Carbohydrates | 20.3g | 7% |
| Protein | 26g | 52% |
| Fat | 12.5g | 19% |
| Saturated Fat | 2.9g | 15% |
| Fiber | 1.7g | 7% |
| Sugar | 10.6g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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