Firecracker Ground Chicken Bowl (Printable)
Savory ground chicken tossed in fiery hot sauce, served over jasmine rice with fresh vegetables and tangy creamy drizzle.
# What You'll Need:
→ For the Chicken
01 - 1 pound ground chicken
02 - 2 tablespoons neutral oil (canola or vegetable)
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ For the Firecracker Sauce
07 - 1/3 cup hot sauce (Frank's RedHot or Sriracha)
08 - 1/4 cup brown sugar
09 - 2 tablespoons soy sauce (use tamari for gluten-free)
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon crushed red pepper flakes
→ For the Bowls
13 - 2 cups cooked jasmine rice
14 - 1 cup shredded carrots
15 - 1 cup thinly sliced cucumber
16 - 1/2 cup red bell pepper, thinly sliced
17 - 2 scallions, sliced
18 - 1 tablespoon sesame seeds
→ Optional Creamy Drizzle
19 - 1/3 cup mayonnaise
20 - 1 tablespoon Sriracha
21 - 1 teaspoon lime juice
# How-To Steps:
01 - Whisk together hot sauce, brown sugar, soy sauce, rice vinegar, sesame oil, and red pepper flakes in a small bowl until fully combined. Set aside until ready to use.
02 - Heat neutral oil in a large skillet over medium-high heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Add ground chicken, salt, and black pepper to the skillet. Cook while breaking up the meat with a spatula until fully cooked and lightly browned, approximately 5 to 7 minutes.
04 - Pour the prepared firecracker sauce over the cooked chicken. Stir well to coat evenly, reduce heat to medium, and simmer for 3 to 4 minutes until the sauce thickens slightly.
05 - In a small bowl, mix mayonnaise, Sriracha, and lime juice until smooth and well combined. Set aside for serving.
06 - Divide cooked jasmine rice among four bowls. Top each portion with firecracker chicken, then arrange shredded carrots, sliced cucumber, and bell pepper on the side.
07 - Drizzle the creamy sauce over each bowl. Garnish with sliced scallions and sesame seeds. Serve immediately while hot.
# Expert Advice:
01 -
- The firecracker sauce comes together in seconds but tastes like it simmered for hours, developing this sticky glaze that clings to every crumble of chicken
- You get that restaurant style spicy bowl experience at home, with the creamy drizzle taming the heat just enough to keep you coming back for another bite
02 -
- The sauce will look thin when you first pour it over the chicken, but it thickens quickly as it simmers, so do not be tempted to add more or reduce it too much
- Ground chicken releases a lot of liquid as it cooks, and getting past that stage where the meat looks steamed is crucial for developing those browned, flavorful bits
03 -
- Grate your ginger against the grain to avoid those tough fibrous strings that end up in your sauce
- Let the chicken get properly browned in spots before adding the sauce because that fond at the bottom of the pan adds incredible depth