Description
A quick and flavorful bowl featuring spicy-sweet gochujang chicken served over rice with veggies and fresh herbs.
Ingredients
Units
Scale
- 1/2 cup water
- 1/4 cup low-sodium soy sauce
- 2–3 Tbsp gochujang
- 1 Tbsp toasted sesame oil
- 2 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 1 Tbsp grated fresh ginger
- 3 garlic cloves, minced
- 2 tsp arrowroot or cornstarch
- 1 Tbsp sesame oil (for cooking)
- 6 scallions, sliced (whites & greens separated)
- 1 large red bell pepper, chopped
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 lb lean ground chicken
- 1/3 cup roasted cashews
- 1/2 cup fresh basil, torn
- Sesame seeds, for garnish
- Cooked rice, for serving
Instructions
- In a bowl, whisk water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and arrowroot until smooth. Set aside.
- Heat 1 Tbsp sesame oil in a large skillet over medium heat. Add scallion whites, bell pepper, and garlic. Season with salt and pepper, and sauté for 2–3 minutes.
- Push vegetables to the side, add ground chicken, and cook until no longer pink, about 5–6 minutes.
- Reduce heat to low, stir in the cashews and gochujang sauce. Simmer for 2–4 minutes until thickened.
- Turn off heat and mix in fresh basil.
- Serve over rice and garnish with sesame seeds and scallion greens.
Notes
- Use tofu or chickpeas for a vegetarian version.
- Adjust gochujang for more or less spice.
- Diced chicken breast can replace ground chicken.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg