Sweet Spicy Gochujang Chicken Bowls (Print-Friendly Version)
Bold gochujang chicken bowls with basil, veggies, and cashews for a quick, vibrant meal.
# What You’ll Need to Make This:
→ Sauce
01 -
120 ml filtered water
02 -
60 ml low sodium soy sauce
03 -
2–3 tablespoons gochujang paste
04 -
15 ml toasted sesame oil
05 -
30 ml rice vinegar
06 -
24 g brown sugar or coconut sugar
07 -
1 tablespoon freshly grated ginger
08 -
3 garlic cloves, minced
09 -
2 teaspoons arrowroot starch or cornstarch
→ Chicken and Vegetables
10 -
15 ml toasted sesame oil
11 -
6 scallions, thinly sliced, white and green parts divided
12 -
3 garlic cloves, minced
13 -
1 large red bell pepper, chopped
14 -
0.5 teaspoon kosher salt
15 -
Freshly ground black pepper, to taste
16 -
450 g lean ground chicken or turkey
17 -
50 g roasted or toasted cashews
18 -
10 g fresh Thai basil or sweet basil leaves, torn
→ For Garnish
19 -
Toasted sesame seeds
20 -
Reserved green part of scallions, sliced
21 -
Additional fresh torn basil
→ For Serving
22 -
Cooked white or brown rice
# How to Prepare:
01 -
In a medium bowl, whisk together filtered water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch until smooth. Set aside.
02 -
Heat 1 tablespoon toasted sesame oil in a large skillet over medium heat. Add white parts of scallions, red bell pepper, and 3 minced garlic cloves. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes until vegetables begin to soften.
03 -
Push the vegetables to the edges of the pan and add ground chicken. Break apart the meat and cook, stirring occasionally, until no longer pink—about 5 to 6 minutes.
04 -
Reduce heat to low. Add roasted cashews and prepared sauce to the skillet. Stir to coat and simmer 2 to 4 minutes to allow flavors to meld and the sauce to thicken.
05 -
Remove pan from heat. Stir in torn basil leaves, or reserve them for final garnishing according to preference.
06 -
Spoon mixture into shallow bowls over cooked rice. Garnish with toasted sesame seeds, sliced green scallions, and extra torn basil.
# Extra Tips:
01 -
For a vegetarian option, substitute the ground chicken with rinsed, drained chickpeas or crumbled extra firm tofu, cooking as directed for the protein.
02 -
To use chicken breast, cube and sauté in sesame oil, season, then set aside and proceed with cooking the vegetables. Return the chicken to the pan before adding the sauce.
03 -
Adjust gochujang quantity according to desired heat level.