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

These are perfect for meal prep!

If you’re looking for a recipe that’s quick and easy but also packed with veggies and protein then this is the recipe for you! These gochujang chicken bowls have big bold flavor but come together quickly which is exactly the kind of weeknight recipe I’m always craving.

Not only are these bowls delicious, they’re super easy to customize with whatever produce you have on hand. Adjust the flavor to suit your preferences, and I know they’ll be an instant favorite in your kitchen!

— Ashlea

Ingredients

Chicken: you’ll need 1½ pounds of ground chicken for this recipe. Use white meat, dark meat, or a combo.
Veggies: we’re using trimmed green beans, red bell pepper, and red onion for this recipe.
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.

gochujang chicken stir fry in skillet with wooden spoon

Tips, Tricks, and Substitutions

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.
You don’t have to use cornstarch. Feel free to use arrowroot starch instead.
Swap the veggies. Add to or replace the vegetables with zucchini, broccoli, mushrooms, or whatever you like best and have on hand.
Use a different protein. Not a fan of ground chicken? Use ground turkey or ground beef instead.

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!

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.

Liked this recipe? Then you need to try these!

These simple and easy recipe are great for meal prep and perfect for busy weeknights. Plus the leftovers are a great for lunch the next day!

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. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Gochujang Chicken Bowls

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Author: Ashlea Carver
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

Print Recipe

Description

Ingredients

Units Scale

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!