Description
Easy Ground Chicken Teriyaki Rice Bowls combine saucy ground chicken, broccoli, shredded carrots, jasmine rice, fresh ginger, garlic, and a quick homemade honey teriyaki sauce. The ground chicken cooks quickly and catches the glossy sauce in every bite for a practical 25-minute dinner.
Ingredients
⅔ cup dry jasmine rice
1 pound ground chicken
1 tablespoon sesame oil
2 cups small broccoli florets
1 cup shredded carrots
3 green onions, thinly sliced with white and green parts separated
3 garlic cloves, minced
1 tablespoon freshly grated ginger
Sesame seeds, optional for serving
⅓ cup low-sodium soy sauce
¼ cup water
3 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons cold water
Instructions
1. Cook the jasmine rice according to the package directions. When finished, remove it from the heat and keep it covered while you prepare the ground chicken. You should have approximately 2 cups cooked rice.
2. While the rice cooks, whisk the low-sodium soy sauce, ¼ cup water, honey, rice vinegar, and 1 teaspoon sesame oil together in a small bowl.
3. In a second small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth. Set the slurry aside and whisk it again immediately before adding it to the skillet.
4. Cut the broccoli into small florets so it can soften during the short skillet cooking time. Separate the white and pale green sections of the green onions from the dark green tops.
5. Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil followed by the ground chicken.
6. Cook the chicken for approximately 3 to 4 minutes, breaking it into small crumbles with a wooden spoon or spatula. The chicken should look mostly cooked but does not need to be completely finished yet.
7. Add the white parts of the green onions, minced garlic, and grated ginger. Cook for 30 to 60 seconds, stirring frequently, until fragrant without allowing the garlic to brown.
8. Add the small broccoli florets and shredded carrots. Stir and cook for approximately 2 to 3 minutes. If the broccoli needs additional softening, add 1 to 2 tablespoons water and cover the skillet for about 1 minute.
9. Pour the soy-honey teriyaki mixture into the skillet and stir until the ground chicken and vegetables are evenly coated.
10. Whisk the cornstarch slurry again, then pour it into the simmering sauce while stirring.
11. Cook for approximately 1 to 3 minutes, stirring frequently, until the chicken has cooked through and the sauce looks glossy and coats the meat. Avoid over-reducing the sauce because it will continue thickening slightly as it cools.
12. If the sauce becomes thicker than desired, stir in water 1 tablespoon at a time until it returns to a glossy, spoonable consistency.
13. Divide the warm jasmine rice among four bowls. Spoon the ground chicken teriyaki and vegetables over the rice. Finish with the reserved green onion tops and sesame seeds, if using. Serve immediately.
Notes
Ground chicken: Break the meat into small crumbles while keeping some texture. Overworking it into extremely fine pieces can make the finished mixture feel pasty.
Rice: About ⅔ cup dry jasmine or long-grain white rice produces roughly 2 cups cooked rice. Microwaveable rice can shorten the total preparation time.
Broccoli: Keep the florets small. Large pieces may remain firm by the time the lean ground chicken finishes cooking.
Carrots: Pre-shredded carrots are a useful shortcut and soften quickly in the skillet.
Soy sauce: Low-sodium soy sauce gives better control over the finished salt level because the sauce becomes more concentrated as it reduces.
Cornstarch: Always mix cornstarch with cold water before adding it to the hot skillet. Whisk the slurry again immediately before pouring because cornstarch settles quickly.
Sauce consistency: Stop cooking when the sauce looks glossy and clings to the chicken. If it becomes too thick, loosen it with water 1 tablespoon at a time.
More sauce: For extra teriyaki to drizzle over the rice, prepare 1½ times the sauce mixture rather than simply increasing the cornstarch.
Store-bought teriyaki: A thicker finishing-style teriyaki sauce can replace the homemade sauce. Start with approximately ½ cup and adjust according to consistency and taste.
Ground turkey: Ground turkey can replace ground chicken with minimal changes to the method.
Vegetables: Sugar snap peas, bell peppers, mushrooms, edamame, shredded cabbage, zucchini, or small pieces of bok choy can replace or supplement the broccoli and carrots.
Frozen broccoli: Steam or thaw it first and drain excess water before combining it with the chicken so it does not dilute the teriyaki.
Meal prep: Store the chicken, rice, and crisp toppings separately when possible for the best texture.
Storage: Refrigerate cooked chicken and rice in airtight containers for up to 4 days.
Reheating: Add a teaspoon or two of water if the teriyaki sauce has thickened in the refrigerator, then reheat the chicken and rice until hot. Add fresh green onions after reheating.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
Keywords: Easy Ground Chicken Teriyaki Rice Bowls, ground chicken teriyaki bowls, teriyaki chicken rice bowls, ground chicken rice bowls, easy teriyaki chicken