Let me tell you about my latest kitchen obsession – these insanely delicious ground chicken bowls that have become my go-to weeknight lifesaver. Picture this: tender ground chicken, crisp-tender broccoli, all smothered in this ridiculously good sauce that somehow comes together in minutes. I first whipped these up during one of those crazy evenings when both kids had activities, my husband was working late, and I needed something fast, healthy, and satisfying. The magic? Everything cooks in one pan (hello, easy cleanup!), packs serious protein, and tastes even better as leftovers. Trust me, once you try these ground chicken bowls, they’ll become your new meal prep best friend too.
Table of Contents
Table of Contents
Why You’ll Love These Ground Chicken Bowls
Listen, I know what you’re thinking—another bowl recipe? But trust me, this one’s different. It’s the kind of meal that solves all your weeknight dinner problems while tasting like you actually put in effort. Here’s why these ground chicken bowls are about to become your new favorite:
- Crazy fast: From fridge to table in under 30 minutes? Yes, please. I’ve made these after soccer practice, during nap time, and even when surprise guests show up—they’re that quick.
- One-pan wonder: Minimal dishes = maximum happiness. The same skillet cooks the broccoli, browns the chicken, and brings it all together with that addictive sauce.
- Meal prep magic: These bowls actually get better in the fridge! The flavors meld overnight, making them perfect for grab-and-go lunches all week.
- Protein powerhouse: With 28g of protein per serving, they’ll keep you full for hours—my wrestler nephew swears by them for training days.
- Customizable heat: That sriracha mayo drizzle? You control the spice level. (My kids skip it, but I pile it on!)
Honestly, the best part is how everyone at my table—from picky eaters to foodies—goes back for seconds. That’s a win in my book! You can see more quick dinner ideas on my Facebook page.
Ingredients for Ground Chicken Bowls
Okay, let’s talk ingredients! Here’s everything you’ll need for these flavor-packed bowls—most of it’s probably already in your pantry. I’ve learned the hard way that fresh garlic and a good hoisin sauce make all the difference, so don’t skip those! Here’s your shopping list:
- 2 cups cooked sushi rice (or sub cauliflower rice for low-carb—more on swaps later!)
- 12 oz broccoli, chopped into bite-sized florets (about 4-5 cups—trust me, it cooks down)
- 3 garlic cloves, minced (fresh is best—none of that jarred stuff!)
- 1 tbsp olive oil (or avocado oil if you’re feeling fancy)
- 1 lb lean ground chicken (or turkey if that’s what you’ve got—I’ve used both!)
- 1 tbsp cornstarch (the secret to that glossy, thick sauce)
- 1 tbsp brown sugar (just enough to balance the savory—I’ve used honey in a pinch)
- 3 tbsp low-sodium soy sauce (regular works too, but taste before adding extra salt)
- 2 tbsp hoisin sauce (this is the flavor MVP—don’t sub it!)
- ¼ cup chicken stock (or water in a hurry)
- ⅓ cup light mayonnaise (full-fat works if you’re feeling indulgent)
- 2 tsp sriracha (or more—I won’t judge!)
- Sesame seeds for garnish (totally optional but makes it *look* fancy)
See? Nothing weird or hard-to-find. Just real ingredients that come together like magic. Pro tip: Chop your broccoli and mince the garlic first—it makes the cooking process a breeze!
How to Make Ground Chicken Bowls
Alright, let’s get cooking! I promise this comes together faster than you’d think – I’ve timed myself making these while simultaneously helping with second-grade math homework (true story). Here’s exactly how I do it:
Step 1: Prepare the Sauce
First things first – grab a small bowl and whisk together the cornstarch and brown sugar until they’re best friends. This prevents any weird lumps later. Then pour in the soy sauce, hoisin, and chicken stock, whisking like you mean it until everything’s smooth and glossy. Set this aside – it’s your flavor goldmine! I sometimes double this sauce because my kids love extra for dipping.
Step 2: Cook the Broccoli
Heat your olive oil in a large skillet over medium heat (I use my trusty cast iron). Toss in those bright green broccoli florets with a pinch of salt and a splash of water – the steam helps them cook faster. Stir occasionally for about 5 minutes until they’re tender-crisp with a bit of bite. You want them vibrant, not mushy! Scoop them out and set aside.
Step 3: Brown the Ground Chicken
Same pan, no need to wash! Crumble in your ground chicken, breaking it up with a wooden spoon as it cooks. Season generously with salt and pepper – this is your chance to build flavor. If there’s excess fat (especially with regular chicken), drain it off. We’re going for golden-brown perfection here, about 5-6 minutes total.
Step 4: Combine and Simmer
Now the magic happens! Return the broccoli to the pan and add the minced garlic, stirring for just 30 seconds until fragrant (don’t let it burn!). Pour in that glorious sauce you made earlier. Let everything bubble together for 2-3 minutes, stirring frequently, until the sauce thickens and coats every nook and cranny. Your kitchen will smell amazing.
Step 5: Serve
Divide your fluffy rice among bowls, then pile on the chicken-broccoli goodness. Mix together the mayo and sriracha (I use a squeeze bottle for easy drizzling), then zigzag it over the top like you’re Jackson Pollock. A sprinkle of sesame seeds adds that finishing touch. Now dig in while it’s hot – or pack it up for tomorrow’s lunch! Either way, you’ve just made magic in under 30 minutes.
Tips for Perfect Ground Chicken Bowls
After making these bowls more times than I can count (seriously, my kids request them weekly), I’ve picked up some foolproof tricks:
- Garlic is gold: Freshly minced garlic makes all the difference—that pre-minced jarred stuff just doesn’t give the same punch of flavor.
- Spice control: Start with 2 tsp sriracha in the mayo, then taste and add more. My husband likes it so spicy it makes his nose run—no judgment here!
- Broccoli texture: Undercook it slightly when sautéing—it keeps cooking when you combine everything later.
- Leftover love: These taste even better the next day! Just store in airtight containers for up to 3 days.
- Quick reheat: Add a splash of water when microwaving leftovers to keep everything moist.
Trust me, these little tweaks take these bowls from good to “when are you making these again?!” status. If you’re looking for other quick chicken meals, check out my firecracker ground chicken recipe.
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28-Minute Ground Chicken Bowls Your Family Will Devour
A quick and healthy meal prep recipe featuring ground chicken and broccoli served over rice with a flavorful sauce and sriracha mayo.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked sushi rice
- 12 oz broccoli, chopped (about 4–5 cups florets)
- sesame seeds (for garnish)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 lb ground poultry (lean ground chicken or turkey works best)
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 3 tbsp low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1/4 cup chicken stock
- 1/3 cup light mayonnaise
- 2 tsp sriracha
Instructions
- Prepare the sauce by combining cornstarch, brown sugar, soy sauce, hoisin sauce, and chicken stock in a bowl. Whisk until smooth and set aside.
- Heat olive oil in a skillet over medium heat. Add broccoli and a splash of water. Season with salt and sauté for 5 minutes until tender-crisp. Remove and set aside.
- Add ground chicken to the skillet. Season with salt and pepper. Cook until no longer pink, breaking into crumbles. Drain excess fat if needed.
- Return broccoli to the skillet with chicken. Add minced garlic. Pour sauce over the mixture and simmer, stirring frequently until thickened.
- Serve over rice, drizzle with sriracha mayo, and garnish with sesame seeds.
Notes
- Use freshly minced garlic for best flavor.
- Adjust sriracha mayo to taste for more or less heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Variations for Ground Chicken Bowls
One of my favorite things about this recipe? How easily you can mix it up! Here are some delicious twists I’ve tried when I’m feeling creative or just using what’s in my fridge:
- Protein swap: Ground turkey works just as well as chicken—I’ve even used lean pork with fantastic results.
- Bacon boost: Crumble in 2-3 cooked bacon slices with the chicken for smoky goodness (my husband’s favorite version).
- Grain game: Swap rice for quinoa, cauliflower rice, or even soba noodles—all delicious!
- Veggie variations: Try snap peas, bell peppers, or shredded carrots instead of broccoli.
- Sauce adventures: Add a spoonful of peanut butter to the sauce for a Thai-inspired twist.
The possibilities are endless—this recipe is like your culinary playground! What variations will you try first? Maybe you’ll try a Korean ground beef bowl next!
Serving Suggestions for Ground Chicken Bowls
These bowls are fantastic on their own, but if you want to make it a full spread (or impress dinner guests), try pairing them with:
- Steamed edamame with flaky sea salt
- Quick-pickled cucumbers and carrots
- Extra sriracha mayo for dipping (because why not?)
- Cold sesame noodles on the side
My kids love when I serve these with crispy wonton strips for scooping—it makes dinner feel like a fun restaurant meal at home!
Storage and Reheating
These ground chicken bowls are practically made for meal prep! Let them cool completely, then store in airtight containers for up to 3 days—the flavors actually improve overnight. When reheating, I splash in a teaspoon of water before microwaving for 1-2 minutes to keep everything moist. Pro tip: Keep the sriracha mayo separate until serving so it stays fresh and creamy!
Nutritional Information
Here’s the scoop on what you’re getting in each satisfying bowl (based on my exact recipe): about 420 calories, 28g of protein to keep you full, 45g carbs (mostly from that delicious rice), and just 14g fat. Remember, these numbers can vary slightly based on your exact ingredients – like using turkey instead of chicken or adding extra sriracha. But no matter how you tweak it, you’re getting a balanced meal that fuels your day!
Frequently Asked Questions
I get asked about these ground chicken bowls all the time – here are the most common questions that pop up in my kitchen (and my DMs!):
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and pat it dry first—frozen broccoli releases more water when cooking. You might need to cook it a minute longer, but it works great in a pinch. I always keep some in my freezer for emergency dinner nights!
How can I make these bowls spicier?
Oh honey, I’ve got you! Double the sriracha in the mayo, add a pinch of red pepper flakes to the sauce, or top with sliced jalapeños. My firefighter neighbor adds a teaspoon of chili garlic paste to the chicken while browning—it’ll clear your sinuses!
Is this recipe meal prep friendly?
It’s practically made for meal prep! The flavors get better as they sit. Just store components separately—rice in one container, chicken mixture in another, and mayo in a small jar. Assemble when ready to eat for maximum freshness.
Can I make this in an Instant Pot?
You bet! Sauté the chicken and broccoli first, then add sauce and pressure cook for 2 minutes with quick release. The texture’s slightly different but still delicious when you’re craving that hands-off cooking.
What’s the best rice substitute for low-carb?
Cauliflower rice works beautifully—just sauté it briefly before serving. I’ve also used quinoa (higher protein!) or shirataki noodles when I’m watching carbs. Honestly, it’s good over roasted sweet potatoes too!
