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Ground Chicken Rice Bowls
Asian ground chicken rice bowls are easy to make and ready in 20 minutes. This teriyaki ground chicken and rice is packed with flavor and is a simple weeknight meal. Perfect for meal prep, this recipe is gluten free and paleo.
Rinse the rice until the water runs clear. Add the rice and fresh water to the instant pot. Cook on high pressure for 3 minutes. You can release the pressure manually or allow the pressure to naturally release for 5 minutes before manually releasing.
Preheat a large skillet over medium to medium high heat.
In a bowl combine the coconut aminos, rice wine vinegar, maple syrup, ginger and spices.
In a small bowl, add the arrowroot powder and water. Stir with a fork until the arrowroot powder is fully dissolved. Pour this arrowroot slurry into the bowl with the rest of the teriyaki sauce ingredients.
When the skillet has preheated, add the ground chicken and cook 5-6 minutes, making sure to break up the chicken well. Cook until no longer pink.
Once the chicken is no longer pink, add the teriyaki sauce to the chicken and stir well. Cook 2-3 minutes until the sauce starts to thicken.
Add the frozen peas and carrots to the skillet with the ground chicken mixture. Stir well and cook 2-3 minutes until heated through.
Add the rice and teriyaki chicken mixture to a bowl and add any other toppings you love.
Notes
Top tips
Dissolve the arrowroot powder in some water before adding it to the rest of the ingredients. This helps to ensure that the arrowroot doesn't clump together when cooking.
If you are making this with anything other than the frozen veggies, you will want to cook them in a separate pan or container so that everything finishes at the same time.
This recipe makes a pretty saucy chicken and vegetable mixture, but if you really love teriyaki sauce, you can double the ingredients for the sauce mixture.
Other additions
Onions and garlic – if you have time, you can saute one onion and 2-3 cloves of garlic, finely chopped before adding the ground chicken to the pan.
Fresh herbs: Green onion, cilantro
Spice: Sriracha, red pepper flakes, garlic chili oil or chili garlic sauce
Other veggies: Zucchini, bell peppers, green beans, mushrooms (saute these in a separate pan before adding to the chicken mixture).
Use shredded rotisserie chicken or shredded instant pot chicken instead. Simply add the sauce ingredients to the skillet with the shredded chicken and stir well until chicken is reheated and the sauce is thickened.
Pineapple chunks (drained) or diced mango
Storing leftovers
Fridge: Store leftover ground chicken rice bowls in the fridge for up to 4 days in an airtight container. You can either store the ingredients (rice and chicken) separately or make meal prep containers with the rice and chicken mixture already measured out.
Freezer: You can also freeze any leftover Asian ground chicken rice bowls to enjoy later. Freeze for up to 1 month in a freezer safe bag. My favorite way to freeze this is to make a layer of rice, then add the chicken mixture on top in a 2 cup Soupercube. Once frozen, pop them out of the mold and store in a freezer safe bag. This ensures you can defrost just one serving at a time.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
418
Fat
10
g
Carbohydrates
55
g
Fiber
1
g
Sugar
6
g
Protein
23
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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