Ground Chicken Teriyaki Bowl

Ground Chicken Teriyaki Bowl comes together so quickly that I often make it when I want something flavorful but don’t have much time to cook. The chicken browns in a skillet, the sauce takes just a few minutes to mix, and everything can be served over warm rice.

I like using ground chicken here because it picks up the teriyaki sauce really well. You get little browned pieces of chicken in every bite instead of having to slice and marinate chicken breasts.

The vegetables are easy to change depending on what you have. Broccoli, carrots, and green onions are my usual choices, but you can add bell peppers or steamed edamame too.

Once everything is in the bowl, I finish it with a little sesame seed and green onion. It is simple, but those small toppings make the finished dish feel much more complete.

Why You Will Love This Recipe

Ground Chicken Teriyaki Bowl is sweet, savory, quick, and filling. The ground chicken cooks fast and gets coated in a simple homemade teriyaki sauce that thickens right in the skillet.

You also don’t need a long ingredient list. Soy sauce, honey, garlic, and ginger give the chicken plenty of flavor without making the recipe complicated.

The bowl is easy to customize too. Serve it over white rice, brown rice, or even cauliflower rice, then add whichever vegetables you enjoy most.

Ingredients for Ground Chicken Teriyaki Bowl

For the Chicken and Teriyaki Sauce

1 pound ground chicken, for the main protein.
2 garlic cloves, minced.
1 teaspoon fresh grated ginger, for a warm, fresh flavor.
1/4 cup soy sauce, for the savory base of the sauce.
2 tablespoons honey, for sweetness.
1 tablespoon rice vinegar, to balance the sweetness.
1 teaspoon sesame oil, for a deeper toasted flavor.
1 teaspoon cornstarch, to help the sauce thicken.
1 tablespoon olive oil, for cooking.

For the Bowls

2 cups cooked rice, white or brown rice both work well.
1 cup broccoli florets, steamed or lightly cooked.
1 small carrot, thinly sliced or grated.
Green onions, sliced, optional.
Sesame seeds, optional.

How to Make Ground Chicken Teriyaki Bowl

Prepare the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch until the cornstarch has dissolved. Stir in the minced garlic and grated ginger, then set the sauce aside while you cook the chicken.
Prepare the vegetables. Cut the broccoli into small florets and slice the carrot into thin pieces so they cook quickly. Steam or lightly cook the vegetables until they are tender but still have a little bite, then set them aside while you finish the chicken.
Cook the ground chicken. Heat a large skillet over medium-high heat and add the olive oil. Add the ground chicken and break it apart with a wooden spoon. Cook for about 5–7 minutes, stirring regularly, until the chicken is browned and no longer pink.
Let the chicken brown a little. Once most of the chicken is cooked, allow it to sit in the skillet for about 30–60 seconds at a time before stirring. This helps some of the small pieces develop golden edges, which gives the finished bowl more flavor.
Add the teriyaki sauce. Pour the prepared sauce over the cooked chicken and stir well so every piece gets coated. Lower the heat to medium and let the mixture simmer for about 2–3 minutes, stirring often, until the sauce becomes glossy and slightly thick.
Check the chicken. Make sure the ground chicken reaches 165°F before serving. If the sauce becomes too thick, stir in a tablespoon of water at a time until it reaches the consistency you prefer.
Warm the rice. If you’re using leftover rice, warm it separately before building the bowls. Freshly cooked rice can be used right away, while refrigerated rice may need a small splash of water before reheating to keep it from becoming dry.
Build the bowls. Divide the warm rice between two bowls, then spoon the teriyaki ground chicken over one side of the rice. Add the cooked broccoli and carrots alongside the chicken so each bowl has a good mix of protein, vegetables, and rice.
Add the finishing touches. Sprinkle sliced green onions and sesame seeds over the top if you’re using them. A small extra drizzle of the teriyaki sauce from the skillet can also be added for more flavor.
Serve while warm. Bring the bowls to the table while the chicken and rice are hot. I like mixing a little of the sauce into the rice as I eat because it gives the whole bowl that sweet and savory teriyaki flavor.

What to Serve Ground Chicken Teriyaki Bowl

Ground Chicken Teriyaki Bowl already includes chicken, rice, and vegetables, so you can keep the rest of the meal pretty simple. Steamed broccoli, edamame, or sautéed green beans are easy choices when you want extra vegetables.

For a little freshness, add sliced cucumber, shredded carrots, or a small cabbage slaw. The crisp vegetables balance the warm, sweet teriyaki chicken nicely.

If you want more heat, serve the bowls with sriracha or chili crisp on the side. I also like a sprinkle of sesame seeds and plenty of green onion because the fresh crunch works well with the sticky sauce.

How to Store and Reheat Ground Chicken Teriyaki Bowl

Store the cooked chicken, rice, and vegetables in separate airtight containers when possible and refrigerate them for up to 3–4 days. Keeping them separate makes it easier to reheat everything without the rice absorbing too much of the sauce.

To reheat the chicken, place it in a skillet over medium-low heat with a small splash of water. Stir occasionally until the chicken is hot throughout. You can also microwave it in short intervals, stirring between each one.

Warm the rice separately and add a teaspoon or two of water before reheating if it feels dry. Once everything is hot, assemble the bowl with fresh green onions and sesame seeds just before serving.