Name: Ginger-Sesame Ground Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb (450 g) ground chicken; 1 tbsp vegetable oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 3 tbsp low-sodium soy sauce; 1 tbsp oyster sauce (or mushroom stir-fry sauce for a vegetarian-style alternative); 1 tbsp rice vinegar; 2 tbsp honey or maple syrup; 1 tsp toasted sesame oil; 1 tsp chili garlic sauce (optional); 3 scallions, thinly sliced; 2 tsp toasted sesame seeds; 4 cups cooked jasmine or brown rice; Salt and freshly ground black pepper, to taste; Lime wedges, for serving

Ginger-Sesame Ground Chicken Bowls

Comforting bowls of savory ground chicken glazed in a ginger-sesame sauce, served over steamed rice with crisp vegetables and scallions. These bowls deliver quick weeknight flavor with bright aromatics and satisfying texture.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Medium

Instructions

1
Prep rice according to package directions so it’s ready when the chicken is done. Keep warm.
2
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and chili garlic sauce (if using). Set the sauce aside.
3
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the chopped onion and sauté 3–4 minutes until translucent.
4
Add the minced garlic and grated ginger and cook 30 seconds until fragrant, stirring constantly to avoid burning.
5
Add the ground chicken to the pan, breaking it up with a spatula. Cook 6–8 minutes until browned and no longer pink, stirring occasionally.
6
Push the cooked chicken to one side, add the sliced red bell pepper and shredded carrots to the empty side, and stir-fry 2–3 minutes until vegetables are slightly tender but still crisp. Then mix vegetables and chicken together.
7
Pour the prepared sauce over the chicken and vegetables. Stir to coat and simmer 2–3 minutes so flavors meld and sauce thickens slightly. Season with salt and pepper to taste.
8
Remove from heat. Divide cooked rice among 4 bowls, top with ginger-sesame ground chicken mixture, and garnish with sliced scallions and toasted sesame seeds. Serve with lime wedges.

💡 tips

For deeper flavor, brown the chicken until some golden bits form on the pan before adding the sauce. Adjust sweetness and heat to taste—add more honey for sweetness or more chili garlic sauce for spice. For quicker prep, use pre-shredded carrots and pre-cooked rice.

🔄 substitutions

Swap jasmine rice for brown rice or cauliflower rice for a lower-carb option. Replace oyster sauce with extra soy sauce and a splash of mushroom stir-fry sauce for a vegetarian-friendly umami boost. Use ground turkey or lean beef if preferred.

📦 storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave covered until warmed through.