You’re going to love my recipe for these Gochujang Chicken Bowls! They’re made with quick-cooking ground chicken, crisp-tender veggies, and a sweet and spicy gochujang sauce. Everything is served over warm fluffy rice for a filling and delicious meal that’s perfect for a quick weeknight dinner or easy meal prep!
Sweet and Spicy Gochujang Chicken Bowls
It’s no secret that I LOVE a good bowl recipe and if you’ve been an All the Healthy Things reader for even a little while then you know it. I’m a firm believer that food just tastes better in a bowl. I’m not sure why but it just does! This easy and delicious Gochujang Chicken Bowls are my newest bowl obsession. We could all use more easy weeknight dinners and these have quickly shot to the top of my list when it comes to being both flavor-packed and easy to make.
Thee bowls are truly a 20 minute masterpiece and super easy to customize with whatever produce you have on hand. You can easily adjust the flavor to suit your personal preferences, and I know they’ll be an instant favorite in your kitchen like they’ve become in mine.
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Ingredients
- Ground Chicken: you’ll need 1½ pounds of ground chicken for this recipe. Use white meat, dark meat, or a combo. Not a fan of ground chicken? Use ground turkey or ground beef instead.
- Veggies: we’re using trimmed green beans, red bell pepper, and red onion for this recipe. If you want, you can swap the veggies! Add to or replace the vegetables with zucchini, broccoli, mushrooms, or whatever you like best and have on hand.
- Gochujang Sauce: you’ll need a simple combo of gochujang paste, soy sauce, honey, garlic, grated ginger, sesame oil, rice vinegar, lime juice, low-sodium chicken broth, and cornstarch for the sauce.
How to Make the Best Gochujang Chicken Bowls
- Make the gochujang sauce. Whisk all the ingredients in a small bowl until well combined.
- Cook the chicken. Season the chicken with salt and pepper, and brown it in oil, breaking it up as it cooks. Then, set the pan aside.
- Sauté the veggies. Add more oil to the skillet, and sauté the veggies over medium-high heat until the beans have begun to soften and become tender but are still crisp.
- Finish. Add the chicken to the pan, and stir to combine. Then, add the gochujang sauce, reduce the heat to low, and toss to combine and thicken the sauce.
- Enjoy! Serve warm over white rice garnished with sesame seeds and green onion.
Ashlea’s Meal Prep Tips
One of my favorite things about a good bowl recipe, like this one, is that it’s easy to prep in advance for a quick lunch or dinner. Here are my tips to keep everything fresh:
- Prepare the rice – Cook the rice when you bake the salmon, and store it in a separate airtight container in the fridge.
- Make the gochujang sauce – Prep the gochujang sauce, and store it in an airtight container in the fridge for up to 1 week.
- Assemble when ready – When you’re ready, just cook the chicken and veggies, add your sauce, and you’re done!
I hope you give this Gochujang Chicken Recipe a try! It’s quick, easy, and a tasty way to switch up meal prep!
If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on Instagram. I absolutely love seeing what you’re making!
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Gochujang Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Gluten Free
Description
You’re going to love my recipe for these Gochujang Chicken Bowls! They’re made with quick-cooking ground chicken, crisp-tender veggies, and a sweet and spicy gochujang sauce. Everything is served over warm fluffy rice for a filling and delicious meal that’s perfect for a quick weeknight dinner or easy meal prep!
Ingredients
- 1 tablespoon avocado oil
- 1 1/2 pounds ground chicken
- 12 oz trimmed green beans, cut in half
- 1 red bell pepper, cut into strips
- 1/2 red onion, thinly sliced
- green onion, for serving
- white rice, for serving
- sesame seeds, for serving
Gochujang Sauce
- 3 tablespoons gochujang paste
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 4 cloves garlic, crushed or finely minced
- 2 teaspoons grated ginger
- 1 1/2 tablespoons sesame oil
- 1 1/2 tablespoons rice vinegar
- juice of 1 lime
- 1/3 cup low-sodium chicken broth
- 1/2 tablespoon cornstarch
Instructions
- Make the gochujang sauce: Add all of the sauce ingredients to a small mixing bowl. Whisk until well combined. Set aside.
- Prep your veggies: Make sure that all of your veggies are sliced and ready to use. This dish comes together quickly so having your veggies ready to go is important.
- Cook the ground chicken: Heat a large skillet over medium-high heat. Once hot, add the avocado oil and then add the ground chicken. Season with a bit of salt and pepper and brown the ground chicken, breaking it up as it cooks. Once the chicken is cooked through, remove it from the pan and set it aside.
- Sauté the veggies: Keeping the skillet over medium-high heat, add a bit more avocado oil and then add the veggies. Sauté for 8-10 minutes or until the green beans have begun to soften and become tender but are still crisp.
- Finish the stir fry: Add the ground chicken back to the pan and stir until combined with the veggies. Next, add the gochujang sauce. Lower the heat to low and toss everything together. The sauce should begin to thicken quickly as it cooks.
- Serve the chicken and veggies over cooked white rice and garnished with sesame seeds, and green onion. Enjoy!
Notes
Ashlea’s Tips:
- Avoid overcrowding the pan. For the best results, use a skillet or wok large enough to arrange the ingredients in a single layer. If the pan is overcrowded everything will steam instead of sear and you want the veggies to be a bit crisp instead of soggy.
- Don’t have cornstarch? Feel free to use arrowroot starch instead.
How to Store and Reheat
- Store: store the chicken and veggies in an air-tight container in the fridge for up to 3-4 days.
- Reheat: you can quickly reheat the stir fry mixture in the microwave for thirty seconds to a minute at a time until heated through. Or, warm it in a skillet over medium heat.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eats
