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Spicy Firecracker Ground Chicken Rice Bowls

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These spicy firecracker ground chicken rice bowls feature a sticky-sweet honey sriracha glaze, juicy ground chicken, and crisp veggies over fluffy rice. Quick, customizable, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 lb ground chicken (lean or regular; turkey works too)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 2 tbsp neutral oil (canola or avocado oil)
  • 1/4 cup honey
  • 3 tbsp sriracha sauce (adjust to taste)
  • 2 tbsp soy sauce (low-sodium; or tamari/coconut aminos for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes (optional)
  • 2 cups cooked jasmine or basmati rice (white or brown; or cauliflower rice for low-carb)
  • 1 cup shredded carrots
  • 1 cup cucumber, thinly sliced or quick-pickled
  • 1/2 cup scallions, finely sliced
  • 2 tbsp sesame seeds (optional, for garnish)
  • 1/4 cup chopped cilantro (optional)
  • 1 avocado, sliced (optional)
  • Crushed peanuts or cashews (optional, for garnish)

Instructions

  1. Cook the rice if needed: Rinse 1 cup jasmine or basmati rice under cold water until clear. Add to a saucepan with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Mix the honey sriracha sauce: In a small mixing bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Taste and adjust for heat or sweetness.
  3. Prep the veggies: Thinly slice cucumbers and shred or julienne carrots. For quick-pickled cucumbers, toss with a little rice vinegar, salt, and a pinch of sugar; let sit while cooking chicken.
  4. Brown the chicken: Heat oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for about 30 seconds until fragrant. Add ground chicken, break up with a spatula, and cook for 6-8 minutes until cooked through and starting to brown.
  5. Add the firecracker sauce: Pour the sauce over the cooked chicken. Stir well and let it bubble for 2-3 minutes until thickened and glossy. If too thick, add a tablespoon of water.
  6. Assemble the bowls: Divide cooked rice among four bowls. Top with firecracker chicken. Arrange carrots, cucumbers, and other toppings around the edges. Sprinkle with scallions, sesame seeds, and any extras like cilantro or avocado.
  7. Finishing touches: Drizzle extra sriracha or honey if desired. Serve immediately and enjoy while hot.

Notes

For gluten-free, use tamari or coconut aminos. Adjust sriracha and red pepper flakes for desired spice level. Store chicken and rice separately for meal prep. Add extra veggies or swap in tofu for a vegetarian version. Leftover chicken freezes well. For best rice texture, always rinse before cooking.

Nutrition

Keywords: firecracker chicken, ground chicken rice bowl, honey sriracha chicken, spicy chicken bowl, easy dinner, meal prep, Asian rice bowl, healthy chicken recipe

Find it online: https://norasfoods.com/spicy-firecracker-ground-chicken-rice-bowls-recipe-easy-honey-sriracha-dinner/