Sweet And Spicy Gochujang Chicken Bowls Recipe

Ash Tyrrell

Sweet And Spicy Gochujang Chicken Bowls Recipe

I made these Sweet and Spicy Gochujang Chicken Bowls last week, and I can’t stop thinking about them. The combination of heat, sweetness, and fresh flavor made every bite feel special. I love that it comes together in about half an hour—perfect for those nights when I want something tasty but don’t want to spend hours in the kitchen.

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Prep Time 15

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

½ cup filtered water — thins out the sauce so it coats everything instead of being gloppy.
¼ cup low-sodium soy sauce — gives savory depth without being overwhelmingly salty.
2 to 3 tablespoons gochujang — the star paste; 2 is milder 3 brings more heat.
1 tablespoon toasted sesame oil — adds a nutty aroma and flavor.
2 tablespoons of rice vinegar — gives needed acidity to balance sweet and spicy.
2 tablespoons brown sugar or coconut sugar — sweetness; coconut sugar is an option for a more natural flavor.
1 tablespoon grated fresh ginger — fresh is always better for zing.
3 garlic cloves minced — essential aromatics to build flavor.
2 teaspoons of arrowroot starch or cornstarch — thickens the sauce so it clings to chicken and veggies.
1 tablespoon toasted sesame oil — for cooking chicken & vegetables.
6 scallions thinly sliced (white and green parts divided) — white for cooking, green for garnish.
3 garlic cloves minced — additional garlic contributes to depth.
1 large red bell pepper chopped — adds color, sweetness, crunch.
½ teaspoon kosher salt — balances the other flavors; adjust if soy sauce is saltier.
Freshly ground black pepper — a touch of background spice.
1 pound lean ground chicken or turkey — main protein; lean helps avoid excess fat.
⅓ cup roasted or toasted cashews — adds crunchy texture contrast.
½ cup fresh Thai basil or sweet basil torn — freshness and fragrance in the finished dish.

Method

Whisk together filtered water, low-sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown (or coconut) sugar, grated ginger, minced garlic, and arrowroot or cornstarch in a medium bowl. Set aside so flavors meld while you start cooking the chicken.
Heat sesame oil in a large skillet over medium heat. Add the white parts of scallions, red bell pepper, and garlic, seasoning with salt and pepper. After 2-3 minutes, push the vegetables aside and add the ground chicken. Break it up and cook for about 5-6 minutes until there’s no pink left.
Once the chicken is cooked, reduce the heat and pour in the sauce plus roasted cashews. Let it simmer 2-4 more minutes, stirring occasionally so the sauce thickens and flavors develop. Off the heat, stir in basil or reserve some for garnish.
Dish it up over cooked white or brown rice. Sprinkle toasted sesame seeds, scallion greens, and more torn basil for freshness and visual appeal.

Notes

I taste the sauce before adding it, especially salt. Sometimes soy sauce varies a lot, so I adjust accordingly.
I make sure not to overcrowd the pan; if the chicken is in too thick a layer, it steams rather than browns.
I toss in the cashews at the end rather than early so they stay crunchy.
If the sauce thickens too much during simmering, I add a splash of water to loosen it.
Letting the dish sit for a minute or two off the heat helps flavors settle and meld better.