ASIAN-INSPIRED GINGER HONEY GROUND CHICKEN BOWLS
A healthful, meal-prep friendly bowl that is packed with protein, veggies, and healthy carbs. Feel free to customize it to your and your family’s liking.
Servings: 4
Ingredients
For the Chicken:
- 1 pound ground chicken
- 1 tablespoon avocado oil
Cucumber Salad:
- 4 Persian cucumbers, thinly sliced
- ¼ cup rice vinegar
- 1 tablespoon coconut sugar
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sesame seeds
- 1 teaspoon fresh ginger, grated
- 2 teaspoons sesame oil
Sauce:
- ⅓ cup chicken bone broth
- ¼ cup coconut aminos (or tamari or soy sauce)
- 1 tablespoon unsweetened rice vinegar
- 1 tablespoon fresh ginger (about 1-inch piece), finely minced or grated
- 2 cloves garlic, finely minced
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
- 1 tablespoon arrowroot starch + 3 tablespoons water or broth to make a slurry
For Serving:
- Cooked rice (I used pre-cooked frozen rice)
- Edamame
- Green onion
- Sesame seeds
- Cilantro leaves
- Shaved carrot
Instructions
Make the Cucumber Salad:
- Toss sliced cucumbers with rice vinegar, coconut sugar, red pepper flakes, ginger, and sesame oil. Refrigerate until ready to serve.
Make the Sauce:
- In a small bowl or glass measuring cup, add the broth, aminos, rice vinegar, fresh ginger, garlic, honey, sriracha, and sesame oil and mix. Set aside.
Cook the Chicken:
- Heat avocado oil in a stainless steel or nonstick skillet over medium heat. Add the chicken to the pan and cook for 5 to 7 minutes, breaking it up as you go, until you can no longer see any pink meat.
- Pour the sauce over the chicken and bring to a simmer, stirring occasionally, allowing the sauce to cook down a bit.
- Make a slurry by combining the arrowroot starch and water (or broth) in a small glass and whisking until no lumps remain.
- Add the slurry to the saucy chicken and stir to incorporate. Allow to cook and thicken for 1 to 2 minutes before removing the pan from the heat.
Assemble the Bowls:
- Serve the saucy chicken and pickled cucumbers over cooked rice with edamame, shaved carrot, cilantro leaves, green onion, and sesame seeds. Enjoy!
Notes
To make this ahead of time, simply store the chicken mixture in a sealed container in the fridge for 3 to 4 days. The cucumber salad gets more flavorful as it sits, so feel free to make that a few days ahead of time as well.
Assemble the bowls right before you want to eat with the pre-cooked rice, cucumber salad, veggies, and other toppings.