How can I make this vegetarian?

I'd recommend crumbled extra firm tofu or a plant-based 'ground meat' alternative.

What other proteins could I use?

Ground turkey, ground pork, ground beef and TVP will have the most similar texture to ground chicken. But you could also use cubed chicken breasts, chicken thighs or shrimp.

Is this recipe spicy?

It has mild heat from the gochujang sauce. If you want it spicier, you can add extra gochujang, chili crisp, or red pepper flakes. If you want less spicy, halve the gochujang.

How should I store leftovers?

Store rice + stir-fry in an airtight container in the fridge for up to 4 days.

Where can I find gochujang sauce?

My local Kroger, Walmart, Safeway and Target (supercenter) carry it in the international foods aisle. You could also purchase online here.

What could I use instead of cornstarch?

Arrowroot starch is the best substitute.

How can I make this nut-free?

Nothing is going to be exactly comparable to cashews, but water chestnuts would be fabulous to add crunch!

Can I make this without gochujang?

If you do not have gochujang, use two teaspoons sriracha + an additional 1/2 tablespoon brown sugar for a similar vibe and spice level.

Saucy Cashew Ground Chicken and Rice

Name: Ground Chicken Stir-Fry with Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1lb ground chicken; ½ tablespoon oil; pinches of salt and pepper; 1 red bell pepper, 1-inch dice; 4 oz snap peas; ½ cup water; 1 tablespoon cornstarch; ¼ cup coconut aminos (or low-sodium soy sauce); 2 tablespoons gochujang sauce (not paste); 2 tablespoons brown sugar or honey; 2 tablespoons seasoned rice vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons garlic paste or 3 cloves garlic, minced; ⅔ cup roasted cashews; fresh herbs: basil, green onions, cilantro; for serving: steamed rice (see note), sesame seeds

Description

A quick and flavorful ground chicken stir-fry with sweet-and-spicy sauce, crisp veggies, and fluffy rice. Weeknight winning baybay.

Ingredients

Units Scale

1lb ground chicken
1/2 tablespoon oil
pinches of salt and pepper
1 red bell pepper, 1-inch dice
4 oz snap peas
1/2 cup water
1 tablespoon cornstarch
1/4 cup coconut aminos (or low-sodium soy sauce)
2 tablespoons gochujang sauce (not paste)
2 tablespoons brown sugar or honey
2 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons garlic paste or 3 cloves garlic, minced
2/3 cup roasted cashews
fresh herbs: basil, green onions, cilantro
for serving: steamed rice (see note), sesame seeds

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Instructions

Heat ½ tablespoon oil in a large skillet over medium high heat. When the oil is hot, add the ground chicken, breaking it up with a spatula as it cooks. Season with pinches of salt and pepper.
When the chicken if fully cooked, add the red bell pepper and snap peas and stir-fry for 2-3 minutes.
In a mason jar or salad shaker, shake together 1 tablespoon cornsharch and ½ cup water. Add ¼ cup coconut aminos (or low-sodium soy sauce), 2 tablespoons brown sugar, 2 tablespoons seasoned rice vinegar, 2 teaspoons toasted sesame oil and 2 teaspoons garlic paste and shake until well combined.
Reduce the heat to low. Add the sauce and bring to a simmer for 5 minutes. The sauce will thicken and coat the chicken and veggies.
Stir in the cashews and any fresh herbs (I use lots of torn basil and chopped green onions).
Serve hot over rice or any grain of choice!

Notes

How I make rice: rinse 1 ¼ cup jasmine rice in a fine mesh sieve until the water runs clear. Place rice in a saucepan with a tight fitting lid and add 2 cups water and a big pinch of salt. Bring to a boil, reduce to a simmer and cover. Cook for 10 minutes and without removing the lid, turn off the heat and let sit another 10 minutes. Fluff rice with a fork and serve!

See above blog post for ingredient information, substitution ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 of the stir-fry + 1/2 cup cooked rice
Calories: 498
Sugar: 10.2 g
Sodium: 637.7 mg
Fat: 21.9 g
Carbohydrates: 48.2 g
Fiber: 2.6 g
Protein: 28.5 g
Cholesterol: 96.3 mg