Firecracker Ground Chicken Bowl
This Firecracker Ground Chicken Bowl is an explosion of flavor and texture, perfect for a quick and easy weeknight meal. It features seasoned ground chicken coated in a sweet and spicy sauce, served over fluffy rice with your favorite fresh toppings.
Equipment
- Large skillet
- Small bowl
- Whisk
- Spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Bowls for serving
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
- Salt and pepper to taste
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- Cooked rice white, brown, or quinoa
- Chopped green onions for topping
- Sesame seeds for topping
- Shredded carrots for topping
- Sliced cucumbers for topping
- Avocado for topping
- Edamame for topping
Instructions
- Cook rice according to package directions.
- Heat olive oil in a large skillet over medium-high heat.
- Add ground chicken to the skillet and break it up with a spoon.
- Season with garlic powder, ginger powder, salt, and pepper.
- Cook until the chicken is browned and cooked through, about 5-7 minutes. Drain any excess grease.
- While the chicken is cooking, whisk together soy sauce, honey, rice vinegar, sriracha, and sesame oil in a small bowl.
- In a separate small bowl, whisk together cornstarch and water until smooth.
- Once the chicken is cooked, reduce heat to medium. Pour the soy sauce mixture over the chicken.
- Add the cornstarch slurry to the skillet and stir to combine.
- Simmer for 2-3 minutes, or until the sauce has thickened and coats the chicken.
- Place a scoop of cooked rice in a bowl.
- Top with the firecracker ground chicken.
- Add your favorite toppings, such as green onions, sesame seeds, shredded carrots, sliced cucumbers, avocado, and edamame.
- Enjoy immediately!
Notes
Adjust the amount of sriracha to your spice preference. For a sweeter sauce, add more honey. For a tangier sauce, add more rice vinegar. Store cooked chicken separately from rice and toppings for meal prepping. The firecracker ground chicken will keep in the fridge for up to 4 days. For a lower-carb option, swap the rice for cauliflower rice or zucchini noodles. For a gluten-free version, use tamari or gluten-free soy sauce.