Description
Experience a vibrant, flavorful bowl with tender ground chicken coated in a sweet and spicy gochujang sauce, complemented by fresh herbs, crunchy cashews, and served over steamed rice for a wholesome meal.
Ingredients
Units
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For the sauce:
- 1/2 cup filtered water
- 1/4 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 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
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound lean ground chicken (or turkey)
- 1/3 cup roasted or toasted cashews
- 1/2 cup fresh Thai basil or sweet basil, torn
For garnishing:
- Toasted sesame seeds
- Reserved scallions (green part only)
- Extra fresh torn basil
For serving:
- Cooked white or brown rice
Instructions
- Prepare the sauce: In a medium bowl, whisk together the water, soy sauce, gochujang, sesame oil, rice vinegar, brown sugar, ginger, garlic, and arrowroot starch (or cornstarch). Set aside.
- Cook the chicken and vegetables: Add 1 tablespoon sesame oil to a large skillet and heat over medium. Once hot, add the white parts of the scallions, chopped red bell pepper, and minced garlic. Season with ½ teaspoon kosher salt and black pepper. Cook, stirring occasionally, for 2 to 3 minutes. Push the vegetables to the sides of the skillet, then add the ground chicken to the center. Cook, breaking up the meat, until no longer pink and cooked through, about 5 to 6 minutes.
- Stir in the sauce: Reduce heat to low, then add the cashews and sauce. Cook, stirring, for 2 to 4 minutes until the sauce thickens and flavors meld. Remove from heat and stir in torn basil or reserve for garnishing.
- Garnish and serve: Serve the mixture warm over cooked rice. Garnish with toasted sesame seeds, sliced green scallions, and torn basil leaves.
Notes
- To make vegetarian: replace ground chicken with rinsed chickpeas or crumbled firm tofu and cook the same way.
- For chicken breast: dice the chicken and cook in sesame oil, then combine with cooked vegetables and sauce.
- Adjust spice levels by increasing or decreasing gochujang according to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 294 kcal
- Sugar: 10.6 g
- Sodium: 750 mg
- Fat: 12.5 g
- Saturated Fat: 2.9 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 20.3 g
- Fiber: 1.7 g
- Protein: 26 g
- Cholesterol: 55 mg
