Craving something savory, satisfying, and incredibly easy to whip up after a long day? Imagine tender, flavorful ground chicken glazed in a luscious homemade teriyaki sauce, nestled on a bed of fluffy rice, and topped with vibrant veggies. These Teriyaki Ground Chicken Bowls are your answer – a complete meal ready in under 30 minutes that will become a new family favorite, I promise you!
Ingredients
For the Teriyaki Ground Chicken:
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
- Chopped green onions, for garnish
For the Bowls:
- Cooked rice (white, brown, or jasmine)
- Steamed or roasted broccoli florets
- Shredded carrots
- Edamame
Let’s Talk Teriyaki: Your Flavor Foundation
Okay, let’s be real. The heart and soul of these Teriyaki Ground Chicken Bowls is, well, the teriyaki! Many store-bought sauces are loaded with sugar and sodium, so I much prefer making my own. It’s surprisingly simple and allows you to control the flavor profile. Don’t be intimidated by making your own sauce; it’s way easier than you think and tastes infinitely better!
Ground Chicken: Your Versatile Protein
I absolutely adore ground chicken for its versatility and the fact that it cooks up so quickly. It’s a leaner alternative to ground beef, making these bowls a slightly healthier option without sacrificing flavor. You can find ground chicken at most grocery stores these days. If you’re feeling adventurous, you could even use ground turkey! The Taco Rice Bowl uses ground beef, so it’s a good comparison to see how different proteins can affect a similar dish.
Step-by-Step Instructions
Get Started: Prep Your Ingredients
- Cook your rice according to package directions. This is the foundation of your bowl, so make sure it’s nice and fluffy!
- Chop the onion, mince the garlic, and grate the ginger. Having these ready to go will streamline the cooking process.
- Prepare your veggies. Steam or roast the broccoli, and shred the carrots. You can use pre-shredded carrots to save time!
Cook the Chicken: Flavor Time!
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Nobody likes greasy chicken!
- Add the diced onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and grated ginger and cook for another minute, until fragrant. This step is crucial for building flavor!
Make the Teriyaki Sauce: The Magic Happens
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
- In a separate small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce.
- Pour the soy sauce mixture over the cooked chicken and bring to a simmer.
- Add the cornstarch slurry and stir constantly until the sauce thickens, about 1-2 minutes.
Assemble Your Bowls: The Grand Finale
- Divide the cooked rice among bowls.
- Top with the teriyaki ground chicken.
- Arrange the broccoli, shredded carrots, and edamame around the chicken.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately and enjoy!
Tips and Tricks for Teriyaki Triumph
Want to take your Teriyaki Ground Chicken Bowls to the next level? Here are a few of my favorite tips and tricks:
- Spice it up! Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a little kick.
- Sweeten it up! Feel free to adjust the honey amount based on your preferred sweetness level.
- Veggie variations! Don’t be afraid to experiment with different veggies. Bell peppers, snap peas, or even zucchini would be delicious additions.
- Make it ahead! You can cook the chicken and sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat before serving. The rice can also be cooked in advance.
- Rice is key! While I often use white rice for its simplicity, brown rice offers a nuttier flavor and added fiber. Jasmine rice provides a lovely aroma. Choose your favorite!
Variations to Keep Things Interesting
One of the best things about bowl recipes is how customizable they are. Here are a few variations to keep your Teriyaki Ground Chicken Bowls exciting:
- Teriyaki Chicken & Pineapple Bowls: Add chunks of grilled pineapple to the bowls for a tropical twist.
- Teriyaki Chicken & Avocado Bowls: Top with slices of creamy avocado for added healthy fats and flavor.
- Spicy Teriyaki Chicken Bowls: As mentioned above, add red pepper flakes or sriracha to the sauce. You could even use a chili garlic sauce for extra zing! If you love spicy, check out the Firecracker Ground Chicken Bowl.
- Teriyaki Chicken Lettuce Wraps: Skip the rice and serve the teriyaki chicken in lettuce cups for a lighter, low-carb option.
The Secret to the Perfect Teriyaki Sauce (and Avoiding the Sticky Mess!)
Okay, let’s address the elephant in the room: sticky teriyaki sauce. We’ve all been there, right? The key is the cornstarch slurry. Make sure you whisk the cornstarch and water together *completely* before adding it to the sauce. This prevents clumps from forming and ensures a smooth, even thickening. Also, don’t overcook the sauce after adding the slurry. Just a minute or two is all you need!
What to Serve with Your Bowls
While these Teriyaki Ground Chicken Bowls are a complete meal in themselves, you can always add a side dish to round things out. A simple side salad with a light vinaigrette is a great option. Edamame (either steamed or roasted) is another easy and healthy choice. Or, if you’re feeling a little more indulgent, try serving them with some crispy spring rolls.
If you’re looking for other bowl recipes, the Hot Honey Chicken Bowl is also delicious, if you like heat. You could also try Chicken Enchilada Bowls, or even the Street Corn Chicken Rice Bowl. For something you can set and forget, the Slow Cooker Burrito Bowl is a great option.
Storage and Reheating Instructions
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. You may want to add a splash of water to the chicken before reheating to prevent it from drying out. I prefer to store the rice and chicken separately to maintain the rice’s texture.
Why You’ll Love This Recipe
Honestly? Because it’s quick, easy, and bursting with flavor. These Teriyaki Ground Chicken Bowls are the perfect weeknight meal when you’re short on time but still want something healthy and satisfying. Plus, they’re incredibly versatile – you can easily customize them to your liking with different veggies, toppings, and sauces. Once you try this recipe, I guarantee it’ll become a regular in your meal rotation!
Why is it recommended to make the teriyaki sauce from scratch instead of buying it?
Making your own teriyaki sauce allows you to control the ingredients, avoiding the high sugar and sodium content often found in store-bought versions. It’s also simple to make and tastes better.
Can I use a different type of ground meat besides chicken?
Yes, the recipe suggests that ground turkey can be used as an alternative to ground chicken. You can also see how ground beef affects a similar dish by looking at the Taco Rice Bowl recipe.
How can I prevent the teriyaki sauce from becoming sticky?
The key to preventing sticky teriyaki sauce is to whisk the cornstarch and water together completely before adding it to the sauce. Also, avoid overcooking the sauce after adding the slurry; just a minute or two is sufficient.
How long can leftovers be stored, and what’s the best way to reheat them?
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of water to the chicken to prevent it from drying out. It’s recommended to store the rice and chicken separately to maintain the rice’s texture.
Irresistible Teriyaki Ground Chicken Bowls
Equipment
- Large Skillet or Wok
- Small bowls
- Whisk
- Spoon
- Measuring cups and spoons
- Steamer or oven (for broccoli)
- Cutting board
- Knife
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Cooked rice white, brown, or jasmine
- 2 cups Steamed or roasted broccoli florets
- 1 cup Shredded carrots
- 1 cup Edamame
Instructions
- Cook rice according to package directions.
- Chop the onion, mince the garlic, and grate the ginger.
- Prepare your veggies. Steam or roast the broccoli, and shred the carrots.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the diced onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and grated ginger and cook for another minute, until fragrant.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
- In a separate small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the soy sauce mixture over the cooked chicken and bring to a simmer.
- Add the cornstarch slurry and stir constantly until the sauce thickens, about 1-2 minutes.
- Divide the cooked rice among bowls.
- Top with the teriyaki ground chicken.
- Arrange the broccoli, shredded carrots, and edamame around the chicken.
- Garnish with sesame seeds and chopped green onions.
- Serve immediately and enjoy!
