Irresistible Teriyaki Ground Chicken Bowls
These Teriyaki Ground Chicken Bowls are a quick and easy meal ready in under 30 minutes. Flavorful ground chicken is glazed in a homemade teriyaki sauce and served over rice with vibrant veggies. It's a customizable and satisfying dish perfect for a weeknight dinner.
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
- ΒΌ 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!
Notes
Spice it up with red pepper flakes or sriracha. Adjust honey for sweetness. Try different veggies like bell peppers or snap peas. Cook chicken and rice ahead of time. Add pineapple chunks, avocado slices or serve in lettuce wraps. Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of water if needed.