Ground Chicken Teriyaki Bowls
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.
Servings: 4 servings
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.
Notes
Storage: Store the ground meat and rice separately from the veggies in airtight containers for up to 4 days.
