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This ground chicken teriyaki bowl is the kind of dinner you make on a weeknight and immediately find yourself planning to make it again the following week. Saucy ground chicken in a sweet-savory teriyaki sauce, rice, vegetables—a complete meal on the table in under 30 minutes. Gotta love it.
I love getting Chinese takeout, but there’s something pretty awesome about throwing together a meal at home that could rival it—like my cashew chicken, this sweet and sour chicken, and now, these ground chicken teriyaki bowls. Not only are they incredibly nourishing, but the flavor is there. Even more so if you use my homemade teriyaki sauce (shameless plug).
A Few Good Reasons to Make This
- Ground chicken is the better choice: it cooks much more quickly and evenly than a breast, and the teriyaki sauce gets into all those little nooks and crannies for a deliciously saucy bite.
- It’s great for meal prep: maybe you’re making this for dinner and planning to take leftovers to work for lunch tomorrow, or maybe you’re making this specifically for lunches this week. Either way, this recipe is perfect for it. Check out my meal prep storage tips below.
- It’s a well-rounded meal: this recipe gives you everything in one go—protein, carbs, and fiber. No need to go searching for an appropriate pairing; it’s already covered.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Ground chicken: going the ground meat route is what makes this such a quick meal. You can easily sub in ground turkey if you’re feeling it.
- Homemade teriyaki sauce: this is my choice, but store-bought varieties are great, too. Just be sure to give the jar a shake to ensure it’s a thicker sauce. Some teriyaki sauces, typically marked as marinades, are thin and won’t give you the result you want for this dish.
- Veggies: raw carrots, bell pepper, and steamed broccoli are my go-tos here, but you can easily swap them out to suit your preferences. Other veggies that work well include seared baby bok choy, sautéed broccolini, mushrooms, and sugar snap peas.
How to Make Ground Chicken Teriyaki Bowls
Step 1: Cook the Rice
Prepare the rice according to the package directions, then set it aside.
Step 2: Steam the Broccoli
Add 1 to 2 inches of water to a large pot and bring to a boil over high heat. Place the broccoli in a steamer basket (you don’t need anything fancy; this is the one I use), lower it into the pot, and cover with a tight-fitting lid. Steam for 3 to 4 minutes for tender-crisp, or 5 to 6 minutes for fully tender; set aside.
Step 3: Cook the Ground Chicken
While the rice and broccoli are cooking, heat the sesame oil in a large skillet over medium-low. Add the ground chicken and break it up into crumbles with a spatula as it cooks. Season it with a bit of salt. Once it’s halfway cooked, add the white parts of the scallions, the ginger, and the garlic. Stir, then add the teriyaki sauce and stir until evenly coated. Let it simmer for 3-5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Step 4: Build the Bowls!
Spoon some cooked rice into each bowl, then top with the teriyaki ground chicken. Add the steamed broccoli, julienned carrots, chopped bell pepper, and the sliced green parts of the scallion. Garnish with toasted sesame seeds if you’d like.
Time-Saving Tips
- Microwaveable rice pouches: they cook in 90 seconds and result in one less pot to clean.
- Frozen steamable broccoli: Though I prefer using fresh florets, it’s undeniably more work. Skip the washing, chopping, and steaming on the stove by buying frozen broccoli in the steam-ready bags.
Meal Prep Storage
- Store components separately for maximum texture.
- Chicken keeps 3–4 days in an airtight container.
- Reheat chicken and rice, then add veggies and dressing.
- For work lunches: pack crunchy veggies separately so they don’t wilt.
Ground Chicken Teriyaki Bowls
Ingredients
- 1 TBSP sesame oil
- 1 lb ground chicken
- Sea salt, to taste
- 2 scallions, thinly sliced; divide white and green parts., The thinner green parts of the scallions will be used as garnish.
- 3 cloves of garlic, minced
- 1 tsp grated ginger
- 1/2 cup teriyaki sauce, more if desired
- 2 cups broccoli florets
- 1 cup grated or julienned carrots
- Sesame seeds, for garnish
Instructions
- Start by cooking the rice according to the package directions. When done, remove from heat and set aside.
- Next, steam the broccoli. Bring 1 to 2 inches of water to a boil in a large pot over high heat. Place the broccoli in a steamer basket, then place the basket in the pot and cover. For tender-crisp, steam for 3 to 4 minutes; for fully tender, 5 to 6 minutes. When done, set aside.
- While the rice and broccoli cook, move on to the chicken. Heat the sesame oil in a large skillet over medium-low heat.
- Add the ground chicken and break it up into crumbles with a spatula as it cooks. Season it with a bit of salt.
- Once it’s halfway cooked, add the white parts of the scallions, the ginger, and the garlic. Stir, then add the teriyaki sauce and stir until evenly coated. Let it simmer for 3-5 minutes, until the chicken is cooked through and the sauce has thickened slightly. Remove from heat.
- Spoon some cooked rice into each bowl, then top with the teriyaki ground chicken. Add the steamed broccoli, julienned carrots, chopped bell pepper, and the sliced green parts of the scallion.
- Garnish with toasted sesame seeds.
