It’s been a minute since I shared a super easy one pan meal with all of you, and today I’ve got a brand new one that will have your taste buds buzzing.
These one pan gochujang chicken bowls take just 30 minutes to make and are seriously packing the flavor. All you have to do is whisk up that sweet and spicy gochujang sauce, stir fry your veggies and ground chicken, and simmer it all together until it’s nice and saucy and delicious.
A few mix-ins and garnishes like fresh basil and cashews take this meal to the next level. I love serving it with fluffy rice, but I included tons of options below. Get ready for this to be your new weeknight staple!
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What is gochujang?
If you’ve never cooked with gochujang before, get excited because it’s SUCH an amazing flavor add-in. Gochujang is a Korean red chili paste that’s sweet, spicy, and savory all at the same time. It’s perfect for sauces, marinades, and more!
Everything you’ll need to make these gochujang chicken bowls
Get ready for a lick-the-plate delicious, sweet and spicy gochujang sauce, protein-packed chicken, stir fried veggies, and plenty of beautiful garnishes. Here’s what you’ll need to make these chicken bowls:
- For the sauce: you’ll whisk together water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar (or coconut sugar), freshly grated ginger and garlic, and a little arrowroot starch or cornstarch to help the sauce thicken up.
- Veggies: we’re adding garlic, green onion, and bell pepper for a boost of veggies.
- Chicken: you’ll need some lean ground chicken in this recipe.
- Mix-ins: I love mixing in roasted cashews and fresh basil for extra texture and flavor.
- To garnish: top your bowl with toasted sesame seeds, reserved scallions (the green part from your green onion!) and extra fresh basil.
Make these chicken bowls your own
These sweet and spicy basil chicken bowls are great for customizing to your taste preferences (and using what you have on hand):
- Pick your protein: feel free to use ground turkey in this recipe, or add in some cooked, cubed chicken instead of ground chicken.
- Choose veggies: I think broccoli, green beans, snow peas, or even spinach would be great in this dish.
- Add a kick of heat: if you love extra spice like I do, use 3 tablespoons of gochujang instead of 2!
Can I make it vegan or vegetarian?
Sure! Simply swap the ground chicken for a can of rinsed, drained chickpeas, or crumble extra firm tofu and cook it the same way you do with the ground chicken.
Keep it paleo-friendly
These gochujang chicken bowls are also paleo-friendly! Simply use coconut sugar and arrowroot starch, and serve with cauliflower rice or extra veggies instead of regular rice or noodles.
Our favorite ways to serve these basil chicken bowls
Feel free to serve these chicken bowls with:
Storing & freezing tips
- To store: store any leftover gochujang chicken and vegetables in an airtight glass container in the refrigerator for up to 3-4 days.
- To freeze & reheat: let the chicken and veggies cool completely, then transfer it to an airtight glass container or reusable silicone bag. Freeze for up to 3 months. When ready to enjoy, thaw the meal in the fridge and then reheat everything on the stovetop. I recommend waiting to cook your rice (if using) until you’re ready to eat the chicken bowls!
More one pan meals you’ll love
Get all of my one pan meals here!
I hope you love these sweet and spicy gochujang chicken bowls! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Sweet and Spicy Gochujang Chicken Bowls
Sweet and spicy gochujang chicken bowls made with a flavorful sauce, beautiful veggies, and plenty of protein from lean ground chicken. These easy basil chicken bowls take just 30 minutes to make for the perfect weeknight meal! Options to serve with fresh garnishes over rice or noodles.
Ingredients
- 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
- 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
Instructions
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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.
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Cook the chicken and vegetables: Add 1 tablespoon sesame oil to a large skillet and place over medium heat. Once oil is hot, add in scallion (white part only), peppers and garlic and season with ½ teaspoon kosher salt and a few grinds of freshly ground black pepper. Cook, stirring occasionally, for 2 to 3 minutes, then move peppers to the sides of the pan and add in the ground chicken. Quickly begin to break up the meat and cook, until it is no longer pink, stirring occasionally, about 5 to 6 minutes.
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Stir in sauce: Once meat is cooked, turn heat to low and add in the roasted cashews and the sauce. Cook, stirring occasionally, 2 to 4 minutes more to allow flavors to develop and sauce to thicken up. Remove from heat and stir in basil, or reserve the basil for garnishing (up to you!)
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Garnish and serve: Serve warm in shallow bowls over rice of choice and garnish with sesame seeds, sliced green onion (green part only) and a little extra torn basil.
Recipe Notes
See the full post for tips, tricks, and ways to customize this dish!
Nutrition
Serving: 1serving (not including rice)Calories: 294calCarbohydrates: 20.3gProtein: 26gFat: 12.5gSaturated Fat: 2.9gFiber: 1.7gSugar: 10.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats