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
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!
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.
