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About This Recipe
If you love General Tso’s chicken, you will love these Asian Ground Chicken Rice Bowls! They’re quick, healthy and perfect for an easy dinner (or meal prep for the entire week).
These bowls are packed with juicy chicken, fluffy rice and the most flavorful sauce that will seriously light your taste buds up! Plus, they’re ready in just 30 minutes. A serious winner!
One of the things I’m really loving lately is having recipes with flexible rice options. The great thing about recipes like this is you can serve as written or adjust the amount of rice (more or less) to your desired liking! This means you can easily adjust for everyone in the family with one meal.
Cook the skillet as directed and serve with rice for the fam and leave off the rice for you or sub for cauliflower rice if you want a lower carb option. There is seriously so much flavor that this skillet is just as delicious on its own or even in lettuce wraps!
These bowls are delicious on their own or serve with a side of chicken wontons from Trader Joe’s or Costco.
For more homemade takeout recipe inspiration, try my Sesame Noodles with Chicken and Broccoli, Salmon Sushi Bowls or Skillet Steak and Broccoli.
Why You’ll Love These Asian Rice Bowls
- A healthy dinner or lunch packed with tons of flavor.
- One of my favorite easy meals for busy weeks!
- High protein and a great option for meal prep.
- Easily customizable! An easy recipe that uses simple ingredients you can find at any grocery store.
- A quick and easy weeknight meal! Ready in just 30 minutes.
- Olive oil – or any oil or butter to saute the broccoli in.
- Broccoli florets
- Ground chicken – you can also use ground turkey or ground beef. Or make these bowls vegetarian by using tofu.
- Garlic – I used frozen crushed garlic cubes but any minced garlic works. I think minced is best but you can use garlic powder in a pinch!
- Sushi rice – can also use brown rice, white rice or jasmine rice.
- Sesame seeds
- Sriracha mayo – I mixed light mayo and sriracha
- Chicken broth
- Low-sodium soy sauce
- Hoisin sauce
- Brown sugar
- Cornstarch
- Lower carb – omit the rice or use cauliflower rice if want a lower carb version of these bowls
- Make it spicy – add a dash of chili powder or sriracha to your sauce to give these bowls a kick. You can also top with red pepper flakes if you want only want to add spice to your bowl.
- Extra veggies – add extra fresh vegetables like bell pepper, cucumber, radish, carrot, etc.
- Lettuce wraps – serve ground chicken skillet in lettuce wraps like in my PF Chang Lettuce wraps for another delicious low carb alternative.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add all the sauce ingredients to a pyrex cup or bowl and whisk to combine. Set aside.
2. Heat olive oil in a skillet over medium heat. Once shiny, add the broccoli and a splash of water. Season with a little salt and saute for about 5 minutes or until tender-crisp. Remove from the skillet and set aside.
3. Add the ground chicken to the skillet. Season with salt and pepper. Cook, breaking the chicken into crumbles as you go until it is no longer pink, then drain if needed.
4. Add the broccoli back to the pan and add the minced garlic.
5. Pour the sauce over the chicken and broccoli and bring sauce to a simmer. Stir frequently until the sauce thickens.
6. Serve in bowls with rice, drizzle sriracha mayo over top and sprinkle with sesame seeds.
Time Saving Tip!
Time saving tip! Prepare sushi rice in advance to have ready to serve with bowls or buy this easy microwave kind. Buy pre-cut broccoli.
Flexible Rice Option!
These bowls are delicious with rice but you can omit or flex the rice/use more or less as needed too.
Macros for skillet only: 255 calories 11.6C / 12.7F / 23.6P
Log in MFP as LFF Asian Ground Chicken Skillet
What is hoisin sauce?
Hoisin sauce is a thick, salty, tangy sauce commonly used in Asian dishes. I love the savory aspect it adds to this dish but if you don’t have hoisin sauce on hand you can substitute for more soy sauce, oyster sauce, fish sauce. teriyaki sauce, etc.
Are these ground chicken bowls gluten-free?
To make these chicken rice bowls gluten-free, use gluten-free soy sauce, tamari or coconut aminos.
Can I use frozen broccoli for this asian chicken rice bowl recipe?
Yes you can use frozen or fresh broccoli for this recipe. If using frozen, just microwave broccoli as instructed and add into your chicken mixture at the end.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Asian Ground Chicken Rice Bowls
Ingredients
- 1 Tbsp olive oil (15g)
- 12 oz. broccoli cut into small florets
- 1 lb. ground chicken (or turkey)
- 3 cloves garlic minced
- 2 cups cooked sushi rice (336g) packed
- Sesame seeds for garnishing
- Sriracha mayo mix 1/3 cup light mayo (80g) with 2 tsp sriracha
Sauce:
- 1/4 cup chicken broth (60g)
- 3 Tbsp low sodium soy sauce (45g)
- 2 Tbsp Hoisin sauce (39g)
- 1 Tbsp brown sugar (12g)
- 1 Tbsp cornstarch (8g)
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Instructions
- Add all the sauce ingredients to a pyrex cup or bowl and whisk to combine. Set aside.
- Heat olive oil in a skillet over medium heat. Once shiny, add the broccoli and a splash of water. Season with a little salt and saute for about 5 minutes or until tender-crisp. Remove from the skillet and set aside.
- Add the ground chicken to the skillet. Season with salt and pepper. Cook, breaking the chicken into crumbles as you go until it is no longer pink, then drain if needed.
- Add the broccoli back to the pan and add the minced garlic. Pour the sauce over the chicken and broccoli and bring sauce to a simmer. Stir frequently until the sauce thickens.
- Serve in bowls with rice, drizzle sriracha mayo over top and sprinkle with sesame seeds.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
