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Lean Ground Chicken Teriyaki Bowls - Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground chicken (93–98% lean)
  • 2 teaspoons neutral oil (avocado, canola, or light olive oil)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, finely diced (optional but adds depth)
  • 2 cups mixed vegetables (broccoli florets, carrots, bell pepper, snap peas)
  • 3 cups cooked rice (jasmine, brown, or cauliflower rice)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons water
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (optional, adds gentle sweetness)
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water (slurry)

Method
 

  1. Make the sauce. In a small bowl, whisk soy sauce, water, honey, rice vinegar, mirin, sesame oil, and red pepper flakes. In another small bowl, stir together cornstarch and water. Set both aside.
  2. Prep your vegetables. Cut broccoli into small florets, thinly slice carrots, and chop bell pepper. Keep pieces similar in size so they cook evenly.
  3. Cook the vegetables. Heat 1 teaspoon oil in a large skillet over medium-high. Add veggies with a pinch of salt. Stir-fry 3–5 minutes until crisp-tender. Transfer to a bowl and keep warm.
  4. Brown the chicken. Add remaining 1 teaspoon oil to the same skillet. Add onion (if using) and cook 2 minutes until softened. Add ground chicken, breaking it up with a spatula. Cook 5–7 minutes until no pink remains and edges start to brown.
  5. Add aromatics. Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.
  6. Sauce it up. Pour in the teriyaki mixture and bring to a simmer. Stir the cornstarch slurry, then add it to the pan. Cook 1–2 minutes until the sauce thickens and coats the chicken. If it gets too thick, add a splash of water.
  7. Combine. Return veggies to the pan and toss to coat. Taste and adjust—add a bit more honey for sweetness, soy for salt, or vinegar for brightness.
  8. Build the bowls. Spoon rice into bowls. Top with teriyaki chicken and veggies. Finish with green onions and sesame seeds.