Description
A quick, explosive, and ridiculously satisfying weeknight meal. The Firecracker Ground Chicken Bowl features a perfect dance of sweet, spicy, and savory sauce that clings to every morsel of ground chicken, piled high on a bed of fluffy rice. It’s a full meal in one bowl that’s comforting, exciting, and comes together in about 20 minutes.
Ingredients
1/3 cup brown sugar, packed
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
2–4 tablespoons Sriracha
1 tablespoon honey
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 tablespoon avocado oil or other neutral oil
1 lb ground chicke
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups cooked jasmine rice, for serving
Sliced green onions, for garnish
Toasted sesame seeds, for garnish
Chopped cilantro, for garnish
Instructions
- First, Make the Firecracker Sauce: In a small bowl, whisk together the brown sugar, soy sauce, rice vinegar, Sriracha, honey, sesame oil, and red pepper flakes. Whisk until the brown sugar is mostly dissolved. Set the sauce aside
- Next, Cook the Aromatics: Heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant
- Then, Brown the Ground Chicken: Add the ground chicken to the skillet. Use a spatula to break the meat apart. Cook for 5-7 minutes, or until the chicken is fully cooked through and no pink remains. Drain any excess fat
- Simmer with the Sauce: Pour the prepared firecracker sauce over the cooked chicken. Stir everything together to coat the chicken. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicke
- Finally, Assemble Your Bowls: Divide the cooked rice among four bowls. Spoon the saucy firecracker ground chicken mixture over the rice. Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro. Serve immediately
Notes
To ensure this recipe is gluten-free, use tamari or coconut aminos instead of soy sauce.
Adjust spice to your preference. For a milder version, start with 1 tablespoon of Sriracha and omit the red pepper flakes.
Protein Swap: This sauce is also great with ground turkey, ground pork, or plant-based crumbles.
Add vegetables like diced bell peppers, shredded carrots, or steamed broccoli to make the meal more nutritious.
This recipe is perfect for meal prep. Store the cooked chicken and rice in separate airtight containers in the refrigerator for up to 4 days.
Toast sesame seeds in a dry skillet for 2-3 minutes over medium heat to bring out their nutty flavor before garnishing.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 22g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg