Description

Sweet and Spicy Gochujang Chicken Bowls feature tender ground chicken cooked with vibrant red bell peppers, scallions, and a flavorful sauce made from gochujang, soy sauce, and toasted sesame oil. Served over rice and garnished with fresh basil, sesame seeds, and cashews, this dish balances heat, sweetness, and umami for a quick, satisfying meal.

Ingredients

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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

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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 flavorful sauce mixture aside.
Cook the chicken and vegetables: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium heat. Once hot, add the white parts of the 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 begin to soften. Push the peppers to the sides of the skillet, add the ground chicken, breaking it up quickly as it cooks. Continue cooking and stirring occasionally until the chicken is fully cooked and no longer pink, about 5 to 6 minutes.
Stir in sauce: Reduce the heat to low. Add the roasted cashews and the prepared sauce to the cooked chicken and vegetable mixture. Stir to combine and cook for another 2 to 4 minutes, allowing the sauce to thicken and flavors to meld. Remove the skillet from heat and stir in the torn fresh basil leaves, reserving some for garnish if desired.
Garnish and serve: Serve the sweet and spicy chicken mixture warm over cooked white or brown rice. Garnish each bowl with toasted sesame seeds, the reserved green parts of the scallions, and extra torn basil for a fresh, aromatic finish.

Notes

To make these bowls vegetarian: swap the ground chicken for a can of rinsed and drained chickpeas or crumble extra-firm tofu, cooking it in the same way as the ground chicken.
To use chicken breast instead of ground chicken: cube the chicken breast and cook it in sesame oil over medium heat, seasoning with salt and pepper. Remove cooked chicken from the pan, cook the vegetables, then add the chicken back to the skillet before adding the sauce.
Adjust the amount of gochujang to control the spiciness of the dish to your preference.
Use brown sugar or coconut sugar interchangeably based on your preferred sweetness and dietary needs.

Nutrition

Serving Size: 1 bowl (without rice)
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg