Description
Short Introduction: A fast, flavor-packed rice bowl with saucy ground chicken, crisp veggies, and a sweet-spicy firecracker glaze that’s perfect for busy weeknights and meal prep.
Ingredients
Jasmine rice: 1 1/2 cups (uncooked), plus water for cooking (about 4 cups cooked)
Neutral oil (avocado/canola/grapeseed): 1 tbsp
Ground chicken: 1 1/2 lb (680 g)
Garlic: 4 cloves, minced
Fresh ginger: 1 tbsp, grated
Green onions: 4, thinly sliced (whites and greens separated)
Broccoli florets: 3 cups
Red bell pepper: 1, thinly sliced
Shredded carrots: 1 cup
Low-sodium soy sauce: 1/3 cup
Honey: 1/4 cup
Rice vinegar: 2 tbsp
Chili garlic sauce: 2–3 tbsp
Toasted sesame oil: 2 tsp
Cornstarch: 1 tbsp
Water: 2 tbsp (for sauce), plus 2–3 tbsp as needed for steaming veggies
Sesame seeds (optional): 1 tbsp
Optional toppings: cucumber slices, edamame, extra green onion greens
Instructions
1) Cook the rice: Prepare 1 1/2 cups jasmine rice according to package directions. Fluff and keep warm.
2) Make the sauce: In a bowl, whisk 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2–3 tbsp chili garlic sauce, 2 tsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water. Set aside.
3) Brown the chicken: Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add 1 1/2 lb ground chicken and cook 6–8 minutes, breaking it up, until cooked through.
4) Add aromatics: Reduce heat to medium. Stir in green onion whites, garlic, and ginger for 30–60 seconds until fragrant.
5) Cook veggies: Add broccoli and bell pepper; stir-fry 3–4 minutes. Add carrots and cook 1–2 minutes. Add 2–3 tbsp water if needed to steam broccoli lightly.
6) Thicken sauce: Pour in the sauce and stir 1–2 minutes until thickened and glossy. Add 1–2 tbsp water if you want it saucier.
7) Assemble: Serve over rice and top with green onion greens and sesame seeds (optional). Add cucumber or edamame if desired.
Notes
For mild heat, use 1 tbsp chili garlic sauce and offer extra at the table.
If sauce is too thick, add water 1 tbsp at a time until glossy and pourable.
Meal prep: store rice and chicken mixture separately for best texture; refrigerate up to 4 days.
Gluten-free option: swap soy sauce for gluten-free tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes