Firecracker Ground Chicken Bowl (Printable Version)

Spicy ground chicken with fiery sauce over jasmine rice and fresh vegetables, topped with creamy Sriracha drizzle

# What You Need:

→ For the Chicken

01 - 1 lb 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 (Franks 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 well combined. Set aside.
02 - Heat neutral oil in a large skillet over medium-high heat. Add minced garlic and grated ginger; sauté for 1 minute until fragrant, stirring constantly.
03 - Add ground chicken to the skillet along with salt and black pepper. Cook, breaking up the meat with a spatula, until fully cooked and lightly browned, about 5 to 7 minutes.
04 - Pour the firecracker sauce over the cooked chicken. Stir well to coat evenly, reduce heat to medium, and simmer for 3 to 4 minutes until sauce thickens slightly.
05 - Mix mayonnaise, Sriracha, and lime juice in a small bowl until smooth and well combined.
06 - Divide cooked jasmine rice among four bowls. Top each portion with firecracker chicken, then arrange shredded carrots, cucumber slices, and bell pepper strips on the side. Drizzle with creamy sauce, garnish with scallions and sesame seeds. Serve immediately.

# Helpful Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • You can customize the heat level to your exact comfort zone
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • The sauce thickens quickly once it hits the hot chicken so keep stirring to prevent sticking
  • Ground chicken releases more liquid than beef so let it brown well before adding the sauce
  • Have all your vegetables prepped before you start cooking the chicken
03 -
  • Use a cold skillet when cooking the ground chicken to help render fat more evenly
  • Let the sauce simmer uncovered so it reduces and clings properly to the meat

Go Back