Description

This Sweet and Spicy Gochujang Chicken Bowls recipe offers a vibrant and flavorful meal with tender ground chicken cooked in a rich, spicy-sweet gochujang sauce accented by toasted sesame oil, fresh basil, and crunchy cashews. Perfect for a quick weeknight dinner, the dish is served over steamed rice and garnished with scallions and sesame seeds for added texture and freshness.

Ingredients

Scale

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

Chicken and Vegetables

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 (for garnish)
Extra torn basil (for garnish)
Reserved green part of scallions (for garnish)
Cooked white or brown rice (for serving)

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Instructions

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. Set this sauce mixture aside to allow the flavors to meld.
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 scallions, chopped red bell pepper, and minced garlic. Season with kosher salt and freshly ground black pepper. Cook for 2 to 3 minutes while stirring occasionally until the vegetables soften.
Add the ground chicken: Push the cooked vegetables towards the sides of the skillet, then add the ground chicken to the center. Break it apart gently and cook until no longer pink, approximately 5 to 6 minutes, stirring occasionally to ensure even cooking.
Incorporate the sauce and cashews: Reduce the heat to low, then stir in the roasted or toasted cashews and the prepared sauce mixture. Continue cooking for 2 to 4 minutes, stirring occasionally, until the sauce thickens and flavors meld beautifully.
Finish with fresh basil: Remove the skillet from heat, and gently stir in the torn fresh Thai basil leaves, reserving some for garnishing if desired.
Garnish and serve: Spoon the cooked chicken mixture over bowls of cooked white or brown rice. Garnish generously with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil leaves for freshness and visual appeal before serving.

Notes

Adjust the amount of gochujang to control the spice level according to your preference.
If arrowroot starch is unavailable, cornstarch is a suitable substitute for thickening the sauce.
Using low sodium soy sauce helps manage the saltiness of the dish.
For a nut-free version, omit the cashews or substitute with toasted pumpkin seeds.
Fresh basil adds a delightful herbaceous note, but cilantro may be used as an alternative garnish if preferred.
Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.