Firecracker Ground Chicken Bowl (Printable)
Spicy glazed ground chicken over jasmine rice with fresh veggies and cooling mayo-Sriracha drizzle.
# What You'll Need:
→ For the Chicken
01 - 1 lb ground chicken
02 - 2 tablespoons neutral oil (canola or vegetable)
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ For the Firecracker Sauce
07 - 1/3 cup hot sauce (Franks RedHot or Sriracha)
08 - 1/4 cup brown sugar
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon crushed red pepper flakes
→ For the Bowls
13 - 2 cups cooked jasmine rice
14 - 1 cup shredded carrots
15 - 1 cup thinly sliced cucumber
16 - 1/2 cup red bell pepper, thinly sliced
17 - 2 scallions, sliced
18 - 1 tablespoon sesame seeds
→ Optional Creamy Drizzle
19 - 1/3 cup mayonnaise
20 - 1 tablespoon Sriracha
21 - 1 teaspoon lime juice
# Directions:
01 - Whisk together hot sauce, brown sugar, soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small bowl until fully combined. Set aside until ready to use.
02 - Heat neutral oil in a large skillet over medium-high heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add ground chicken to the skillet along with salt and black pepper. Cook, breaking up the meat with a spatula, until fully cooked and lightly browned, about 5 to 7 minutes.
04 - Pour the prepared firecracker sauce over the cooked chicken. Stir well to coat evenly, reduce heat to medium, and simmer for 3 to 4 minutes until the sauce thickens slightly.
05 - In a small bowl, mix mayonnaise, Sriracha, and lime juice until smooth and well combined.
06 - Divide cooked jasmine rice among four bowls. Top each portion with firecracker chicken, then arrange shredded carrots, sliced cucumber, and bell pepper on the side.
07 - Drizzle the creamy sauce over each bowl. Garnish with sliced scallions and sesame seeds. Serve immediately while hot.
# Expert Tips:
01 -
- Its ready in 35 minutes but tastes like it came from your favorite takeout spot
- The heat level is completely yours to control, making it perfect for everyone at the table
02 -
- The sauce will look thin when you first pour it over the chicken but it thickens beautifully as it simmers
- Letting the chicken get slightly browned before adding the sauce adds depth of flavor you cannot get any other way
03 -
- Grate your ginger against the grain to avoid those tough fibrous bits in your sauce
- Let the pan get properly hot before adding the oil to get the best sear on your chicken