These ground chicken bowls combine spicy gochujang-coated ground chicken with a crisp, refreshing coleslaw and fluffy white rice. They make a satisfying, high-protein dinner and are excellent for meal prep. Prepare a big batch to enjoy flavorful lunches or dinners throughout the week.
Spicy Ground Chicken Bowls
Ground chicken is an easy, versatile protein to keep in your fridge. When tossed in a bold gochujang-based sauce and paired with a tangy slaw and rice, it becomes a quick, balanced meal the whole family will enjoy. These bowls come together in about an hour and pack well for lunches or reheating as leftovers.
Why you’ll love this recipe
- Bright, spicy gochujang sauce gives bold, layered flavor.
- Balanced bowls with protein, crunchy veggies, and rice.
- Perfect for meal prep—makes multiple servings.
- Simple to scale up and customize with substitutions.
Featured Ingredients
Below are the key ingredients that make these bowls flavorful and balanced. For the full ingredient list and exact amounts, see the recipe card further down.
- Ground chicken: Lean and quick-cooking; any ground chicken will work.
- Long grain white rice: Fluffy rice provides a neutral base—use your preferred rice if desired.
- Gochujang: Fermented Korean red chili paste that brings a savory, spicy depth.
- Cabbage: Adds crisp texture and freshness to the coleslaw.
- Cilantro: Bright, herbaceous finish—optional if you prefer another herb.
- Sesame oil: A small amount lends a toasty aroma that complements the sauce.
Ingredient Substitutions
- Ground chicken → ground turkey
- Red cabbage → green cabbage
- Green bell pepper → any bell pepper color
- Gochujang → sriracha (for milder, different flavor)
How to Make Ground Chicken Bowls
Scroll to the recipe card below for the full ingredient list and the exact written recipe.
- Start by cooking the rice so it’s ready when the slaw and chicken are finished. Rice takes the longest, so begin here.
- Toss the coleslaw ingredients together and chill them so the flavors meld while you make the chicken.
- Whisk the gochujang sauce: combine gochujang, rice vinegar, soy sauce, honey, fish sauce, tomato paste, and oil until smooth.
- Brown the ground chicken in a skillet, then add the sauce and simmer until the mixture is heated through and slightly thickened.
- Assemble bowls with rice, coleslaw, and the saucy chicken. Top with green onions and sesame seeds and serve.
FAQ
Ground chicken turns from pink to white or light golden brown and the juices run clear. Cook until no pink remains and the internal temperature reaches 165°F (74°C) if you use a thermometer.
How can I make this less spicy?
Reduce the amount of gochujang and add extra tomato paste or honey to balance the heat. You can also serve the sauce on the side to control the spice per serving.
Can I use a different protein?
Yes. Ground turkey, pork, beef, or a plant-based ground alternative will work. Adjust cooking times and seasoning as needed depending on the protein.
Try it!
Broccoli and Cheese Stuffed Chicken Breast
Broccoli and cheese stuffed chicken breast is a flavorful, protein-packed dish that pairs well with simple sides and makes a great alternative to these bowls.
Storage
Store chicken, coleslaw, and rice in separate airtight containers in the refrigerator for up to five days. Keeping components separate preserves texture—reheat the chicken and rice, and add the chilled coleslaw when ready to eat.
More Chicken Recipes
- Spatchcock Chicken (search for simple roast spatchcock methods)
- Air Fryer Chicken Parmesan (crispy, quick option)
- Crispy Baked Chicken Thighs
- Easy Chicken Breast Recipes
Spicy Gochujang Ground Chicken Bowl Recipe
These bowls combine spicy ground chicken, crisp coleslaw, and white rice for a balanced, meal-prep friendly dinner.
Author: Linley Hanson
Prep: 30 mins · Cook: 30 mins · Total: 1 hr · Servings: 6
Ingredients
Rice
- 4 cups water
- 1 teaspoon kosher salt
- 2 cups uncooked long grain white rice
Coleslaw
- 1 large green bell pepper, seeded and sliced
- 1 cup shredded red cabbage
- 8 green onions, sliced (white part only)
- 1 teaspoon white sesame seeds
- 1/4 cup chopped fresh cilantro
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
Ground Chicken
- 1/3 cup gochujang
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 1 teaspoon fish sauce
- 1 tablespoon tomato paste
- 1 tablespoon avocado oil
- 2 lbs ground chicken
- 8 green onions, chopped (green part only) for garnish
Instructions
- Bring 4 cups of salted water to a boil, add the rice, then reduce heat to low, cover, and cook 15–20 minutes until water is absorbed. Remove from heat and fluff; set aside.
- While rice cooks, prepare the coleslaw: combine sliced bell pepper, shredded cabbage, the white parts of the green onions, sesame seeds, and cilantro in a bowl.
- Whisk rice vinegar, sesame oil, lime juice, honey, and salt in a separate bowl. Pour the dressing over the vegetables, toss to coat, and refrigerate to let flavors meld.
- For the chicken sauce, whisk together gochujang, rice vinegar, soy sauce, honey, fish sauce, and tomato paste until smooth and no honey remains stuck to the bowl.
- Heat avocado oil in a large skillet over medium-high. Add ground chicken and cook until fully browned. If excess liquid accumulates, drain and return chicken to the skillet.
- Pour the gochujang sauce over the cooked chicken, stir to coat, and simmer over medium heat until sauce thickens, about 5–10 minutes.
- Remove from heat, garnish with sesame seeds and chopped green tops of the green onions.
- Assemble bowls with rice, coleslaw, and saucy chicken. Serve warm and enjoy.
Tips & Notes
- This recipe uses 8 green onions total: the white parts go in the slaw and the green parts are a garnish for the chicken.
- If the chicken sauce is too spicy, add more honey to mellow it out.
- For a saucier chicken, double the sauce quantities and simmer until you reach the desired consistency.
Nutrition
Approximate per serving: Calories: 554 kcal · Carbohydrates: 69 g · Protein: 33 g · Fat: 17 g · Fiber: 3 g · Sugar: 13 g
Nutrition information is an estimate and should be used as a guide only.