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Firecracker Ground Chicken

This Firecracker Ground Chicken recipe delivers a perfect balance of sweet, spicy, and savory flavors in a quick and easy weeknight meal. Made with lean ground chicken and a vibrant firecracker sauce, this dish is both satisfying and customizable to your spice preference.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons sriracha
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Chopped green onions, for garnish
  • Sesame seeds, for garnish
  • Steamed broccoli or other vegetables, for serving

Equipment

  • Large skillet or wok
  • Small bowl
  • Whisk
  • Spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large skillet or wok over medium heat.
  2. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant, being careful not to burn them.
  3. Add the ground chicken to the skillet and break it up with a spoon.
  4. Cook until the chicken is browned and cooked through, about 5-7 minutes. Drain off any excess grease.
  5. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sriracha.
  6. Pour the sauce over the cooked ground chicken and stir to combine.
  7. Bring the sauce to a simmer and cook for a few minutes, allowing the flavors to meld together.
  8. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
  9. Pour the cornstarch slurry into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
  10. Serve the Firecracker Ground Chicken over cooked rice.
  11. Garnish with chopped green onions and sesame seeds, if desired.
  12. Serve with steamed broccoli or other vegetables for a complete meal.

Notes

For a healthier option, use coconut aminos instead of soy sauce or swap the honey for a sugar-free sweetener. You can also add chopped bell peppers, onions, or carrots while the chicken is cooking for extra veggies. Add a tablespoon of water at a time if the sauce is too thick. Simmer for a few more minutes to reduce and thicken if sauce is too thin. Add more honey to balance heat. Add more sriracha or red pepper flakes for more spice. Store cooked chicken in refrigerator for up to 3-4 days or freeze for 2-3 months.