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Firecracker Ground Chicken Bowl with vibrant vegetables and a spicy sauce, ready to be enjoyed.

Amazing Firecracker Ground Chicken Bowl

This Firecracker Ground Chicken Bowl is a flavorful and healthy weeknight meal. It features savory browned ground chicken coated in a sweet and spicy sauce, served over rice with crisp-tender vegetables for a satisfying balance of textures and tastes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken 93% lean or leaner
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1-2 tablespoons chili garlic sauce or sriracha
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional
  • Cooked rice white, brown, or jasmine
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 2 green onions, thinly sliced
  • Sesame seeds, for garnish
  • Optional: Avocado slices, cilantro, chopped peanuts

Equipment

  • Large Skillet
  • Small bowl
  • Whisk
  • Spoon
  • Cutting board
  • Knife
  • Steamer basket (optional)
  • Roasting pan (optional)
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
  2. Add chopped onion, minced garlic, and ginger to the skillet. Cook for 2-3 minutes, until fragrant.
  3. In a small bowl, whisk together soy sauce, honey, chili garlic sauce (or sriracha), rice vinegar, sesame oil, and red pepper flakes (if using).
  4. Pour the sauce over the chicken and vegetables in the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and is coating the chicken evenly.
  5. Divide cooked rice among bowls.
  6. Top with firecracker ground chicken, broccoli, bell pepper, and shredded carrots.
  7. Garnish with green onions and sesame seeds. Add optional toppings like avocado slices, cilantro, or chopped peanuts, if desired. Serve immediately.

Notes

For a richer flavor, marinate the chicken with the sauce overnight. Control the heat by starting with a small amount of chili garlic sauce and adjusting to taste. Lightly steam or roast the vegetables to maintain their crunch. Store leftovers in an airtight container in the refrigerator for up to 3 days. Quinoa can be used as a low-carb alternative to rice.