Ground Chicken Rice Bowl

5 from 7 votes

This Ground Chicken Rice Bowl is a healthy and flavorful dinner! It's made with cabbage sauteed in an Asian sauce and served over rice.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Asian

Diet: Gluten Free, Low Lactose

Keyword: asian chicken bowl, healthy chicken rice bowl, asian chicken rice bowl,

Servings:

Calories: 464kcal

Author: Christine Rooney

Equipment

Large Skillet

Ingredients

6 cloves garlic
6 green onions also known as scallions
1-inch portion ginger
1 large bell pepper red, orange, or yellow
4 packed cups Napa cabbage or Savory cabbage
2 Tbsp. olive oil
1 lb. ground chicken or ground turkey
½ tsp. kosher salt
½ tsp. pepper
4 Tbsp. low sodium Tamari or low sodium soy sauce if not gluten free
1 Tbsp. rice vinegar
1 Tbsp. brown sugar can sub maple syrup or honey
2 tsp. Sriracha hot sauce
1 Tbsp. corn starch
¼ cup low sodium chicken broth or low sodium vegetable broth
1 cup rice
¼ cup fresh mint or fresh herb of choice
¼ cup fresh cilantro or fresh herb of choice

US Customary - Metric

Instructions

Prepare 1 cup rice (any variety) according to package instructions.
Cut 1 large bell pepper into strips and then cut the strips into halves or thirds (depending on your preference). Discard seeds and membranes.
Remove any dirty or damaged outer leaves from 1 head of Napa cabbage (or cabbage of choice). Slice 4 packed cups of cabbage.
Mince 6 cloves of garlic.
Slice the bottom portions of 6 green onions (also known as scallions). Slice the green onion tops as well and reserve for a garnish.
Using a spoon or a knife, peel a 1-inch portion of ginger root. Grate it with a Microplane zester or any small grater (this helps to avoid large chunks of ginger).
Place 4 Tbsp. of low sodium Tamari (or low sodium soy sauce if not gluten free), 1 Tbsp. rice vinegar, 1 Tbsp. brown sugar (can sub maple syrup or honey), and 2 tsp. of Sriracha hot sauce (feel free to add more for a spicier sauce), and 1 Tbsp. of corn starch to a small bowl.
Whisk together until completely combined using a fork or small whisk.
Add the grated ginger, minced garlic, and sliced green onions to the bowl and stir until completely combined.
Place a large skillet on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil to the skillet.
Once the oil is heated, add the sliced bell peppers to the skillet and sauté for 4-5 minutes, stirring occasionally.
Add 1 lb. of ground chicken (or ground turkey) to the skillet along with ½ tsp. each of kosher salt and pepper. Sauté for 6-8 minutes, breaking the ground chicken up as it cooks.
Add 4 packed cups of Napa cabbage to the skillet (it will look like a lot, but cooks down quite a bit). Stir to combine and sauté for another 2-3 minutes, or until the cabbage has cooked down.
Once the chicken and vegetables are cooked, reduce the heat to medium and pour the sauce mixture into the skillet.
Stir the sauce mixture until the chicken and vegetables are completely coated. Add ¼ cup of low sodium chicken broth (or low sodium vegetable broth or water) and stir until combined.
Sauté for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
To Serve: Serve the ground chicken and vegetable mixture over a bowl of cooked rice. Garnish with some minced fresh herbs such as mint, cilantro, or Thai basil.

Notes

Feel free to sub cauliflower rice, quinoa, or wild rice in place of white or brown rice if preferred. Alternately, pre-made or microwave rice may by used instead to save time.

Feel free to add more Sriracha if you prefer a spicier dish. If you find that the dish is too spicy, add a bit more brown sugar to balance it out.

Nutrition