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Ground chicken rice bowl with red bell peppers, fresh mint, and lime wedge in white bowl.
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5 from 5 votes

Ground Chicken Rice Bowl

This Ground Chicken Rice Bowl is a healthy dinner recipe! It's made with fresh vegetables and rice along with a sweet spicy Asian sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Gluten Free, Low Lactose
Keyword: chicken rice bowl, asian chicken bowl, sesame ground chicken, gluten free rice bowl
Servings: 4
Calories: 471kcal
Author: Christine Rooney



  • Prepare 1 cup rice according to package instructions.
  • Cut a bell pepper (any color) into small strips.
  • Slice 4 cups of Napa cabbage (you can also use red or green cabbage if you like).
  • Heat a wok or skillet to medium-high and add 1 Tbsp. Press’d by Spectrum Culinary™ Safflower & Sesame Seed Oil [insert link]. Once the oil is heated add the minced garlic and onions. Saute for 2-3 minutes, stirring often.
  • Add the bell peppers and saute for 3-4 minutes, stirring often.
  • After the bell peppers have sautéed for a few minutes add 1 lb. of ground chicken along with ¼ tsp. kosher salt and pepper. Break the chicken apart as it cooks and sauté for 6-8 minutes or until cooked through.
  • Once the ground chicken is cooked through add the 4 cups of shredded Napa cabbage (it will look like a lot but the cabbage cooks down).

For The Sauce:

  • Mince 6 cloves of garlic and 6 green onions (aka scallions). Peel 1-inch of fresh ginger. Place these ingredients into a small mixing bowl.
  • Grate a 1-inch portion of ginger into the bowl using a microplane or small grater (this helps to avoid large chunks of ginger).
  • Add 4 Tbsp. low-sodium Tamari (or low-sodium soy sauce if not gluten free), 1 Tbsp. rice wine vinegar, 1 Tbsp. brown sugar, 1 tsp. Sriracha hot sauce, and 1 Tbsp. corn starch. Whisk until all of the ingredients are combined.
  • Pour in a sauce of your choice into the skillet and stir until combined. Saute for another 2-3 minutes or until cabbage is cooked down and the sauce has thickened.
  • Pour the sauce mixture into the skillet along with the cabbage near the end of the cooking process. and stir until combined. Saute for another 2-3 minutes or until cabbage is cooked down and the sauce has thickened.
  • Serve ground chicken mixture over cooked rice. Garnish with fresh mint and cilantro (optional). Add a squeeze of lime and more hot sauce if you like more spice (optional). Add chopped green onion tops for garnish (optional).


You can garnish this dish with any fresh herbs of choice.
Ground turkey or beef may be subbed for ground chicken.


Serving: 2cups | Calories: 471kcal | Carbohydrates: 53g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1062mg | Potassium: 1004mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1540IU | Vitamin C: 65mg | Calcium: 112mg | Iron: 3mg