EASY TERIYAKI GROUND CHICKEN BOWLS

Craving that sweet and savory teriyaki flavor but short on time? Forget complicated recipes with tons of steps; these Teriyaki Ground Chicken Bowls are your new weeknight hero, delivering maximum flavor with minimal effort. Imagine perfectly seasoned ground chicken simmered in a luscious homemade teriyaki sauce, all nestled on a bed of fluffy rice with your favorite toppings – it’s a flavor explosion you can whip up in under 30 minutes, guaranteed to satisfy those cravings!

Ingredients

For the Teriyaki Ground Chicken:

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional)

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar, packed
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil

For the Bowls:

• Cooked rice (white or brown)
• Toppings of your choice (shredded carrots, chopped green onions, sesame seeds, avocado slices, edamame, etc.)

Let’s Talk Ground Chicken: Choosing and Prepping

Okay, friend, before we even fire up the stove, let’s chat about the star of the show: ground chicken. You’ve got options! You can use ground chicken breast for a leaner bowl, or regular ground chicken for a bit more flavor (it has a higher fat content, which can add richness). No matter which you choose, make sure it’s fresh and has a good color.

One common issue people face is ending up with dry ground chicken. The key? Don’t overcook it! Ground chicken doesn’t have as much fat as ground beef, so it can dry out quickly. We’ll avoid that by cooking it just until it’s no longer pink.

Crafting the Perfect Teriyaki Sauce

The secret weapon in these Teriyaki Ground Chicken Bowls? A homemade teriyaki sauce that’s so good, you’ll want to put it on everything! Don’t worry, it’s easier than you think.

Some store-bought teriyaki sauces can be overly salty or too sweet. Making your own allows you to control the flavor and tailor it to your liking. Want it spicier? Add more red pepper flakes! Prefer a tangier sauce? A little extra rice vinegar does the trick.

Step-by-Step Instructions

Get Started:

1. Cook your rice according to package directions. While the rice is cooking, prepare the ground chicken and teriyaki sauce.

Making the Teriyaki Ground Chicken:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until softened, about 3-5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add the ground chicken to the skillet and break it up with a spoon. Cook until the chicken is no longer pink, about 5-7 minutes. Drain off any excess grease.

Whisking Up the Teriyaki Sauce:

1. In a small bowl, whisk together the soy sauce, water, brown sugar, honey, cornstarch, rice vinegar, and sesame oil. Make sure the cornstarch is fully dissolved to avoid lumps in your sauce.

Combining It All:

1. Pour the teriyaki sauce over the cooked ground chicken in the skillet.
2. Bring the sauce to a simmer and cook for 3-5 minutes, or until the sauce has thickened and coats the chicken. Stir occasionally to prevent sticking.

Assembling Your Bowls:

1. Divide the cooked rice among bowls.
2. Top with the teriyaki ground chicken.
3. Add your favorite toppings, such as shredded carrots, chopped green onions, sesame seeds, avocado slices, and edamame.
4. Serve immediately and enjoy!

Tips and Tricks for Teriyaki Ground Chicken Bowl Perfection

Alright, friend, let’s take these bowls from “good” to “OMG, I need this every week!” Here are some little secrets I’ve learned along the way:

• Don’t Skip the Ginger and Garlic: These aromatics are key to building a flavorful base for your teriyaki ground chicken. Freshly grated ginger is always best, but you can use ground ginger in a pinch (use about 1/2 teaspoon).
• Adjust the Sweetness: Teriyaki sauce can be quite sweet, so feel free to adjust the amount of brown sugar and honey to your liking. If you prefer a less sweet sauce, start with less and add more to taste.
• Thickening Troubles? If your sauce isn’t thickening as much as you’d like, make sure your cornstarch is fresh. If it’s old, it might not work as effectively. You can also whisk a tiny bit more cornstarch with a teaspoon of cold water and add it to the sauce.
• Spice it Up: A pinch of red pepper flakes adds a lovely kick to the teriyaki ground chicken. You can also add a dash of sriracha to the sauce for even more heat.
• Make it Ahead: The teriyaki ground chicken can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it in a skillet or microwave before serving.
• Double the Sauce: Trust me on this one! You’ll want to drizzle extra teriyaki sauce over your finished bowls. Plus, it’s great for dipping veggies or using as a marinade for other proteins.

Delicious Variations to Explore

Okay, so you’ve mastered the basic Teriyaki Ground Chicken Bowls. Now, let’s get creative! Here are a few variations you can try to keep things interesting:

• Vegetarian Teriyaki Bowls: Swap the ground chicken for crumbled tofu or cooked lentils. You can also add stir-fried vegetables like broccoli, bell peppers, and snap peas.
• Spicy Teriyaki Bowls: Add a tablespoon of sriracha or gochujang (Korean chili paste) to the teriyaki sauce for a fiery kick.
• Hawaiian Teriyaki Bowls: Add diced pineapple to the teriyaki ground chicken for a tropical twist.
• Teriyaki Noodle Bowls: Serve the teriyaki ground chicken over cooked noodles instead of rice. Udon or soba noodles work particularly well.

What to Serve Alongside Your Bowls

While these Teriyaki Ground Chicken Bowls are a complete meal on their own, here are some side dishes that would complement them nicely:

• Edamame: A classic Japanese appetizer that’s packed with protein and fiber.
• Seaweed Salad: A refreshing and flavorful salad that’s perfect for cleansing the palate.
• Miso Soup: A warm and comforting soup that’s a staple in Japanese cuisine.
• Asian Slaw: A crunchy and tangy slaw made with shredded cabbage, carrots, and a sesame ginger dressing.

Craving More Asian-Inspired Recipes?

If you’re loving these Teriyaki Ground Chicken Bowls and want to explore more delicious Asian-inspired recipes, I’ve got you covered! Why not try these Sticky Chicken Rice Bowls for another quick and satisfying meal? Or perhaps some Pineapple Teriyaki Chicken Wings for your next party? The Firecracker Chicken Bowls recipe is also a great alternative! If you like a simple but tasty recipe, try this Teriyaki Chicken. Consider also giving Crockpot Teriyaki Chicken a try for an easy and flavourful dish, or maybe the Teriyaki Chicken Rice Bowl Recipe?

Storage and Reheating Instructions

Got leftovers? No problem! Store the teriyaki ground chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave until heated through. You can also store the cooked rice separately for optimal texture.

Final Thoughts: Your New Go-To Bowl Recipe

See? I told you these Teriyaki Ground Chicken Bowls were easy! They’re the perfect solution for busy weeknights when you want a flavorful and satisfying meal without spending hours in the kitchen. So, grab your skillet, gather your ingredients, and get ready to enjoy a bowl of deliciousness that will have you coming back for more. Happy cooking, my friend!

Easy Teriyaki Ground Chicken Bowls

These Teriyaki Ground Chicken Bowls are a quick and easy weeknight meal, delivering maximum flavor with minimal effort. Perfectly seasoned ground chicken is simmered in a homemade teriyaki sauce and served over fluffy rice with your favorite toppings for a satisfying and customizable dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes optional
• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar, packed
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• Cooked rice white or brown
• Shredded carrots, for topping
• Chopped green onions, for topping
• Sesame seeds, for topping
• Avocado slices, for topping
• Edamame, for topping

Equipment

• Large skillet or wok
• Small bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife
• Rice cooker or saucepan
• Serving bowls

Method

 

1. Cook rice according to package directions.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add chopped onion and cook until softened, about 3-5 minutes.
4. Add minced garlic and grated ginger and cook for another minute until fragrant.
5. Add ground chicken to the skillet and break it up with a spoon. Cook until the chicken is no longer pink, about 5-7 minutes. Drain off any excess grease.
6. In a small bowl, whisk together soy sauce, water, brown sugar, honey, cornstarch, rice vinegar, and sesame oil. Make sure the cornstarch is fully dissolved.
7. Pour the teriyaki sauce over the cooked ground chicken in the skillet.
8. Bring the sauce to a simmer and cook for 3-5 minutes, or until the sauce has thickened and coats the chicken. Stir occasionally to prevent sticking.
9. Divide the cooked rice among bowls.
10. Top with the teriyaki ground chicken.
11. Add your favorite toppings, such as shredded carrots, chopped green onions, sesame seeds, avocado slices, and edamame.
12. Serve immediately and enjoy!

Notes

For a leaner bowl, use ground chicken breast. Adjust the sweetness of the teriyaki sauce by changing the amount of brown sugar and honey. If the sauce isn’t thickening, whisk a little more cornstarch with cold water and add it to the sauce. Add red pepper flakes or sriracha for spice. The teriyaki ground chicken can be made ahead of time and stored in the refrigerator for up to 3 days. Store cooked rice separately for optimal texture. Double the sauce for extra flavor and dipping.