Description
A vibrant and flavorful dish combining ground chicken, fresh vegetables, and a sweet and spicy gochujang sauce.
Ingredients
- 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
- 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)
- â…“ cup roasted or toasted cashews
- ½ cup fresh Thai basil or sweet basil, torn
- Toasted sesame seeds (for garnish)
- Reserved scallions (green part only) for garnish
- Extra fresh torn basil for garnish
- Cooked white or brown rice (for serving)
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 of sesame oil to a large skillet and place over medium heat. Once the oil is hot, add in the white parts of the scallion, bell peppers, and minced garlic. Season with ½ teaspoon kosher salt and freshly ground black pepper. Cook for 2 to 3 minutes, stirring occasionally. Move the peppers to the sides of the pan and add in the ground chicken. Break up the meat and cook until no longer pink, stirring occasionally, for about 5 to 6 minutes.
- Stir in sauce: Once the meat is fully cooked, turn the heat to low. Add the roasted cashews and the pre-prepared sauce. Stir occasionally for an additional 2 to 4 minutes to allow flavors to meld and the sauce to thicken. Remove from heat and toss in the basil or reserve it for garnish.
- Garnish and serve: Serve the chicken mixture warm in shallow bowls over your choice of cooked rice. Top with sesame seeds, the green part of the scallions, and extra torn basil if desired.
Notes
Adjust the spice level by altering the amount of gochujang. Serve with a side of rice to balance the heat if desired.
