Ingredients
For the sauce:
- 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
For the chicken:
- 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, to taste
- 1 pound lean ground chicken (or turkey)
- ⅓ cup roasted or toasted cashews
- ½ cup fresh Thai basil or sweet basil, torn
To garnish:
- Toasted sesame seeds
- Reserved scallions (green part only)
- Extra fresh torn basil
For serving:
- Cooked white or brown rice
Instructions
- Prepare the sauce: In a medium bowl, whisk together the water, low sodium soy sauce, gochujang, toasted sesame oil, rice vinegar, brown sugar, grated ginger, minced garlic, and arrowroot starch or cornstarch until smooth. Set the sauce mixture aside to meld flavors.
- Cook the chicken and vegetables: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium heat. Once hot, add the white parts of the sliced scallions, chopped red bell pepper, and minced garlic. Season with kosher salt and freshly ground black pepper. Sauté, stirring occasionally, for 2 to 3 minutes until the vegetables start to soften. Push the peppers and onions to the sides of the pan and add the lean ground chicken to the center. Break the chicken up quickly and cook, stirring occasionally, until no longer pink, about 5 to 6 minutes.
- Stir in the sauce: Lower the heat to low. Add the roasted cashews and pour the prepared sauce over the cooked chicken and vegetables. Stir occasionally and cook for another 2 to 4 minutes to allow the flavors to combine and the sauce to thicken slightly. Remove from heat and gently fold in the torn basil leaves, or save some basil for garnish if preferred.
- Garnish and serve: Serve the warm chicken mixture in shallow bowls over cooked white or brown rice. Garnish with toasted sesame seeds, the reserved green parts of scallions, and extra torn fresh basil for a fresh, aromatic finish.
Notes
- To make this dish vegetarian, substitute the ground chicken with rinsed and drained chickpeas or crumble extra firm tofu and cook the same way.
- Adjust the quantity of gochujang to control the spice level according to your taste.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
- Serve with noodles instead of rice for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-inspired
