Ginger Chicken Bowls

These flavorful ginger-soy ground chicken bowls, served in crisp lettuce cups with fluffy white rice, offer a delicious and light weeknight dinner that's quick to prepare and perfect for warm weather.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• stir-fry
• quick
• savory
• fresh
• healthy
• kid-friendly

Ingredients

• 1.25 pound ground chicken
• 1 tablespoon olive oil
• 0.5 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1.5 tablespoon fresh ginger (minced)
• 0.25 cup soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoon water
• 1.5 cup white rice
• 1 head Boston lettuce (leaves separated)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 green onions (chopped)
• 1 teaspoon sesame seeds

Instructions

1. Cook the white rice according to package directions, aiming for a slightly sticky texture. Keep warm.
2. While rice cooks, prepare the chicken filling. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and sesame oil. In a separate small bowl, combine the cornstarch and 2 tablespoons of water to create a slurry; set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the diced yellow onion and cook for 2 to 3 minutes until softened.
4. Add the ground chicken, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook, breaking it up with a spoon, until no longer pink, about 5 to 7 minutes. Drain any excess fat.
5. Stir in the minced garlic and fresh ginger, and cook for another 1 minute until fragrant.
6. Pour the prepared soy sauce mixture over the chicken, stirring to coat. Bring to a simmer.
7. Stir the cornstarch slurry once more, then add it to the simmering chicken mixture. Cook, stirring constantly, for 1 to 2 minutes until the sauce has thickened.
8. To serve, spoon the cooked rice into bowls. Top with the savory ginger chicken mixture. Arrange Boston lettuce leaves alongside for wrapping, or chop and add directly to the bowls.
9. Garnish with chopped green onions and sesame seeds, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. Keep lettuce leaves separate until serving.

Nutrition (per serving)

• Calories: 444
• Protein: 25.4 g
• Carbohydrates: 41.8 g
• Fat: 17.6 g
• Fiber: 1 g
• Sodium: 480 mg
• Saturated Fat: 4 g
• Sugar: 2.6 g
• Cholesterol: 60 mg