These Korean-style Gochujang Chicken Bowls are sweet and spicy and ready in less than 30 minutes! Ground chicken paired with a delicious chili sauce and served with rice and veggies is the perfect weeknight dinner the whole family will love!
Why make this recipe?
- Better than delivery -I know I find myself ordering takeout at night and I’m feeling tired, but these Chili Sauce Chicken Bowls are not only better than takeout, but they’re ready in 30 minutes!
- Meal preparation made easy – This recipe is perfect for meal prepping at the beginning of the week to enjoy throughout the week.
- nutrient content – With protein, veggies and carbs, this Chipotle Chicken is a balanced meal packed with good-for-you ingredients.
What is chili sauce?
Gochujang paste or paste is a traditional Korean chili paste. It has a spicy and slightly sweet flavor and is usually made from red chili peppers, glutinous rice, sweeteners such as malt syrup or rice syrup, and fermented soybeans. The fermentation gives it a richer flavor and the peppers also leave a nice kick.
I buy Gochujang from Whole Foods, but you can also find it at most Asian grocery stores or order it from Amazon. Plus, Kimchi Mari offers a great tutorial on how to make chili sauce at home.
Required raw materials
- sesame oil – or peanut oil
- chicken – You can also use different ground meats. You can also use soy sauce, honey, and chili sauce as a marinade for chicken breasts or drumsticks.
- garlic cloves – Chopped or grated
- ginger – finely ground or chopped
- bell pepper – Use any color
- I am a willow tree – If gluten free, use soy sauce
- Honey – or a different sweetener like maple syrup or brown sugar
- chili sauce – If you can’t find a replacement, see notes below
- salt and pepper – Adjust to taste or reduce sodium content
- decorate – Basil, sesame seeds, green onions
- rice – for service. Use white or brown rice, depending on preference.
How to Make Chili Sauce Chicken Bowl
Frequently Asked Questions
Although it won’t have the same rich flavor, If you can’t find hot sauce, you can substitute 1/2 tablespoon Sriracha sauce and 1/2 teaspoon honey.
I buy Gochujang from Whole Foods, but you can also find it at most Asian grocery stores or order it from Amazon. Plus, Kimchi Mari offers a great tutorial on how to make chili sauce at home.
Absolutely! Feel free to substitute ground turkey, ground beef, or ground pork.
You can substitute cauliflower rice or another grain like quinoa or farro.
Storage instructions
These Chipotle Chicken Bowls will keep in the refrigerator for up to 3 days. I recommend cooking the rice before eating, but that’s entirely up to you. Reheat leftovers on the stove top or in the microwave.
You can also make the chili sauce chicken ahead of time and freeze it. Simply cook as directed, store in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight and heat on the stove top or in the microwave.
More bowl recipes:
Chili Sauce Chicken Bowl
These Korean-style Gochujang Chicken Bowls are sweet and spicy and ready in less than 30 minutes! Ground chicken paired with a delicious chili sauce and served with rice and veggies is the perfect weeknight dinner the whole family will love!
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- total time: 25 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: chef
- gourmet food: Korean
- 2 tablespoons sesame oil
- 1 pound of ground chicken
- 4 garlic cloves, minced
- 1An inch of ginger, ground
- 2 bell peppers (any color), Remove seeds + slice
- 1/2 cup low sodium soy sauce or soy sauce
- 1/4 cup Honey
- 1–2 tablespoon of chili sauce
- salt + pepper, Go and try it
- 1/2 cup fresh basil, tear
- 1–2 tablespoon white sesame seeds, for decoration
- 1/4 cup onion, slices for garnish
- 1–2 cup dry white or brown rice, Cook according to package directions
- Heat sesame oil in a large skillet over medium heat.
- Add the ground chicken and brown it all over and cook for about 5 minutes.
- Add garlic, ginger and green pepper and cook for 3-5 minutes.
- Add soy sauce, honey and chili sauce and bring to a simmer. Cook in the sauce for another 5 minutes, until the chicken absorbs some of the liquid. Add salt and pepper to taste.
- Cook rice according to package directions.
- Divide the rice into bowls and top with the chili sauce chicken and vegetables.
- Garnish with basil, sesame seeds and scallions.
