Ever wondered how to transform that package of ground chicken sitting in your fridge into a mouthwatering meal that your whole family will love? Ground chicken is often overlooked in favor of beef or turkey, but this versatile protein deserves the spotlight in your weeknight dinner rotation.
Creating delicious meals with ground chicken doesn’t require culinary expertise or hours in the kitchen. With its lean profile and ability to absorb flavors beautifully, ground chicken can be the foundation for countless quick, healthy, and budget-friendly dinners.
Today, I’m sharing one of my favorite ground chicken meals – a simple yet flavorful Ground Chicken Teriyaki Bowl that comes together in under 30 minutes. This Asian-inspired dish combines savory ground chicken with colorful vegetables and a homemade teriyaki sauce that will make you forget all about takeout.
Ingredients List
For the Ground Chicken Mixture:
- 1 pound ground chicken (93% lean recommended for best texture)
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 red bell pepper, diced
- 1 cup broccoli florets, cut into small pieces
- 1 carrot, julienned or grated
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free option)
- 3 tablespoons honey (or maple syrup)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional, for heat)
For Serving:
- 2 cups cooked brown rice or cauliflower rice
- Sliced avocado (optional)
- Lime wedges (optional)
Don’t have all these ingredients? No worries! Cabbage works great in place of broccoli, and you can substitute any color bell pepper. If fresh ginger isn’t available, ground ginger provides a similar flavor profile. For a lower-carb option, zucchini noodles or cauliflower rice make excellent bases for this dish.
Timing
Preparation Time: 10 minutes to chop vegetables and mix sauce ingredients
Cooking Time: 15-18 minutes
Total Time: 25-30 minutes
This Ground Chicken Teriyaki Bowl comes together in about half the time of most traditional chicken dishes, making it 40% faster than the average weeknight meal. The quick cooking time of ground chicken (just 5-7 minutes until fully cooked) is what makes this recipe such a time-saver compared to cooking chicken breasts or thighs.
Step-by-Step Instructions
Step 1: Prepare the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil until well combined. In a separate small bowl, mix cornstarch with water to create a slurry. Add this slurry to the sauce mixture and whisk until smooth. This cornstarch mixture will help thicken your sauce to that perfect, glossy consistency that clings beautifully to the chicken and vegetables.
Step 2: Cook the Ground Chicken
Heat olive oil in a large skillet or wok over medium-high heat. Add ground chicken and break it apart with a wooden spoon. Cook for 5-7 minutes until no longer pink, stirring occasionally. For the best texture, avoid over-stirring the chicken – let it develop some golden brown bits for extra flavor.
Step 3: Add Aromatics
Add diced onion to the cooked chicken and sauté for 2-3 minutes until translucent. Stir in minced garlic and grated ginger, cooking for another 30 seconds until fragrant. These aromatics create the foundation of flavor for your dish, so don’t rush this step – those 30 seconds allow the oils in the garlic and ginger to release their full potential.
Step 4: Incorporate Vegetables
Add bell pepper, broccoli, and carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender. If you prefer softer vegetables, cover the pan for 1-2 minutes to steam them slightly. The key is maintaining some crunch for textural contrast in your final dish.
Step 5: Add Teriyaki Sauce
Pour the prepared teriyaki sauce over the chicken and vegetable mixture. Reduce heat to medium-low and simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats everything nicely. You’ll know it’s ready when the sauce turns glossy and clings to the ingredients rather than pooling at the bottom of the pan.
Step 6: Serve and Garnish
Serve the teriyaki chicken mixture over cooked brown rice or your preferred base. Garnish with sliced green onions, sesame seeds, and optional avocado slices and lime wedges. For a beautiful presentation, arrange components in sections rather than mixing everything together – this creates an Instagram-worthy “bowl” effect that’s as visually appealing as it is delicious.
Nutritional Information
This Ground Chicken Teriyaki Bowl offers an excellent nutritional profile, particularly when compared to restaurant versions that often contain excessive sodium and sugar. One serving (approximately 1/4 of the recipe with 1/2 cup brown rice) contains:
- Calories: 385
- Protein: 29g
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 12g (mostly from natural sources)
- Fat: 14g (4g saturated)
- Sodium: 620mg
Ground chicken provides lean protein with approximately 40% fewer calories and 55% less saturated fat than ground beef. The colorful vegetable medley delivers essential vitamins, minerals, and antioxidants, with bell peppers providing over 100% of your daily vitamin C requirements.
Healthier Alternatives for the Recipe
Looking to make this meals with ground chicken even healthier? Consider these modifications:
- Swap brown rice for cauliflower rice to reduce carbohydrates by approximately 30g per serving
- Replace honey with monk fruit sweetener or stevia for a lower-sugar option
- Use coconut aminos instead of soy sauce to reduce sodium by about 40%
- Add extra vegetables like mushrooms, snap peas, or spinach to increase fiber and nutrient density
- For a dairy-free protein boost, sprinkle with nutritional yeast instead of cheese
For those following specific dietary plans, this recipe is naturally dairy-free and can easily be made gluten-free by using tamari or coconut aminos instead of traditional soy sauce. For paleo enthusiasts, substitute arrowroot powder for cornstarch and serve over cauliflower rice.
Serving Suggestions
This versatile ground chicken dish can be presented in multiple ways to keep meals interesting throughout the week:
- Serve in lettuce cups for a low-carb, hand-held option perfect for lunch
- Stuff into bell peppers and bake for 15-20 minutes for an impressive dinner presentation
- Roll in nori sheets with a thin layer of rice for a fusion-style “teriyaki sushi” experience
- Use as filling for whole wheat wraps with added avocado and greens for a portable meal
- Top with a fried egg for a protein-packed breakfast bowl that will keep you full until lunch
For a complete meal experience, pair with a simple miso soup starter or a side of cucumber salad dressed with rice vinegar and sesame oil. The cooling crunch provides a perfect contrast to the savory chicken mixture.
Common Mistakes to Avoid
- Overcooking the ground chicken – Ground chicken can dry out quickly. Cook just until no longer pink, and the addition of sauce will keep it moist.
- Skipping the cornstarch slurry – Without this thickening agent, your sauce will remain thin and watery rather than creating that restaurant-quality glaze.
- Adding vegetables all at once – Different vegetables have different cooking times. Add denser vegetables like carrots and broccoli before quick-cooking ones like bell peppers.
- Using cold rice – Freshly cooked rice has the best texture for this dish. If using leftover rice, reheat it with a splash of water to restore moisture.
- Over-salting – The soy sauce contains significant sodium, so taste before adding any additional salt to the dish.
Storing Tips for the Recipe
This meals with ground chicken makes excellent leftovers and is perfect for meal prep. Store the chicken mixture and rice separately in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve after a day in the refrigerator!
For freezing, cool the chicken mixture completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. I recommend freezing without the rice, as it can become mushy when thawed.
When reheating, add a tablespoon of water or chicken broth to prevent the dish from drying out. Microwave covered for 1-2 minutes, stirring halfway through, or reheat in a skillet over medium heat. For the freshest taste, add a sprinkle of fresh green onions after reheating.
Conclusion
This Ground Chicken Teriyaki Bowl demonstrates just how versatile and delicious meals with ground chicken can be. By combining lean protein, colorful vegetables, and a homemade teriyaki sauce, you’ve created a balanced meal that’s both nutritious and satisfying – all in under 30 minutes!
The beauty of this recipe lies in its adaptability. Once you master the basic technique, feel free to experiment with different vegetables, sauces, and serving styles to keep your weeknight dinners exciting and fresh.
Have you tried making this ground chicken teriyaki bowl? I’d love to hear about your experience or any creative twists you added to make it your own! Leave a comment below or tag me in your food photos on social media. Happy cooking!