If there’s one recipe that’s been on repeat in my kitchen this month, it’s these Asian Ground Chicken Rice Bowls. They’re perfect for those nights when I’m juggling work, a hungry stomach, and that stubborn pile of dishes in the sink. In less than 30 minutes, I’ve got a steaming bowl in front of me that’s packed with flavor, crunch, and freshness — and it’s the kind of meal that doesn’t just fill you up, it makes you feel good after eating.
I first made this on a Tuesday when I had a fridge full of random vegetables and a packet of ground chicken I’d bought on sale. I didn’t expect much — but the combination of savory sauce, soft rice, crisp veggies, and tender chicken was so satisfying that I ended up eating it straight from the bowl standing by the counter. Since then, it’s been my “weekday rescue meal.”
Why These Bowls Always Work in My Kitchen
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Perfect for Make-Ahead Lunches – I often double the recipe on Sundays, portion it into containers, and grab one for lunch every day. By Friday, I’m still looking forward to it.
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Great for Different Diets – Friends who are gluten-free or dairy-free can enjoy it without any tweaks. No awkward “I’ll just eat the salad” moments at dinner.
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Fast and Fuss-Free – I can get it on the table faster than takeout would arrive. If I’m really in a rush, I use pre-sliced veggies and microwavable rice.
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Family-Friendly – The mild flavor makes it kid-approved, and adults can add extra spice or toppings as they like.
Ingredients and How I Pick Them
Jasmine Rice – I love jasmine rice for its subtle floral aroma, but if I’m out, I’ve happily used basmati or even brown rice. When I’m feeling extra fancy, I make my cilantro lime rice version, which pairs beautifully with the chicken’s sauce. If you’re watching carbs, cauliflower rice works well too.
Ground Chicken – Lean ground chicken breast is my go-to, but sometimes I’ll mix it with thigh meat for a juicier texture. I’ve even swapped it for ground turkey or pork when that’s what I have.
Onion – I use brown onion for its balanced sweetness once cooked. Red onion works if you want a sharper edge to the flavor.
Tamari or Soy Sauce – I keep tamari in my pantry because it’s gluten-free and has a rounder flavor than some soy sauces. Coconut aminos is a good alternative if you want less sodium.
Hoisin Sauce – This is the magic ingredient. It gives the chicken a rich, sweet depth. Some brands are thicker than others, so if yours is very dense, thin it with a splash of water before mixing.
Garlic – I always use fresh, minced garlic for the punch of flavor, but in a pinch, jarred works.
Sesame Oil – A small drizzle goes a long way in giving the dish its nutty aroma. Don’t skip it unless you truly have to.
Vegetables – I keep the cucumber, radish, and broccoli because I love the mix of crisp, peppery, and fresh flavors. Sometimes I throw in julienned carrots or blanched snow peas for extra crunch.
Step-by-Step: How I Make It
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Prep the Veggies First – I slice my cucumber and radish as thin as I can (a mandoline makes this quick). Broccoli gets cut into small florets so it blanches evenly.
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Cook the Rice – Rinse it until the water runs almost clear. This helps keep it fluffy and not gummy. Let it steam at the end with the lid on — that’s the secret to soft, separate grains.
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Mix the Sauce – Hoisin, tamari, sesame oil, garlic. Sometimes I add a pinch of chili flakes if I’m in the mood.
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Cook the Chicken – I sauté the onion until soft, then crumble in the chicken, breaking it up so there are no big chunks. Once browned, the sauce goes in, and I simmer for a few minutes so the flavors soak in.
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Blanch the Broccoli – Just a quick pour of boiling water and a drain — keeps it bright and crisp.
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Assemble – Rice on the bottom, chicken next, then veggies piled on top. A sprinkle of green onion finishes it.
Ways I Change It Up
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Spicy Kick – A squirt of sriracha or a sprinkle of red pepper flakes wakes it right up.
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Lettuce Wrap Style – Skip the rice, spoon chicken into iceberg leaves, and top with veggies for a fresh bite.
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Ginger-Lime Freshness – Add grated fresh ginger and lime juice to the sauce for a brighter flavor.
Asian Ground Chicken Rice Bowl
This Asian Ground Chicken Rice Bowl is a weeknight dinner hero — ready in just 30 minutes! Juicy ground chicken is simmered in a sweet-savory sauce, paired with fluffy jasmine rice, and topped with crisp fresh veggies for the perfect balance of flavor and texture.
Ingredients
- 500 g free-range ground chicken
- 2 cups jasmine rice
- 1 brown onion, peeled and diced
- 4 cloves garlic, peeled and minced
- ¼ cup hoisin sauce
- ¼ cup tamari
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 1 head broccoli, cut into florets
- 2 medium Lebanese cucumbers, thinly sliced
- 4 radishes, thinly sliced
- 2 stems spring onion, finely sliced
- Salt and pepper, to taste
Instructions
- Rinse the jasmine rice in a large saucepan by covering it with water, swirling with your hands, and draining. Repeat twice more until the water runs clearer. Add 2½ cups of fresh water, bring to a boil, then reduce to a gentle simmer with the lid partially on. Once most of the water is absorbed, cover fully, turn off the heat, and let the rice steam until fluffy.
- In a medium bowl, whisk together tamari, hoisin sauce, sesame oil, and garlic until well blended.
- Warm olive oil in a frying pan over medium heat. Add diced onion and cook until softened and translucent. Add the ground chicken, breaking it apart with a wooden spoon, and cook until browned.
- Pour the prepared sauce into the pan, stir to coat the chicken evenly, and let it simmer for a few minutes until slightly thickened.
- While the chicken cooks, place broccoli florets in a large heatproof bowl. Pour over freshly boiled water and let sit until bright green and just tender, then drain.
- To assemble, divide rice among bowls, top with saucy ground chicken, and arrange broccoli, cucumbers, radishes, and spring onions on top. Serve immediately.
Notes
- Storage: Cool leftovers before storing in airtight containers. Keep fresh vegetables separate. Reheat chicken and rice, then add the vegetables before serving.
- Nutrition information is approximate and may vary depending on ingredient brands.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 511Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 134mgSodium: 1477mgCarbohydrates: 45gFiber: 5gSugar: 9gProtein: 37g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing and Reheating Like a Pro
I portion the rice and chicken into airtight containers and store the veggies separately so they stay crisp. It keeps well in the fridge for up to three days. To reheat, I splash a little water over the rice before microwaving so it stays soft. Then I add the fresh toppings right before eating.
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