Lu-Ann Simon May 11, 2026

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Ground Chicken Teriyaki Bowls

Name: Ground Chicken Teriyaki Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 3 tbsp olive oil, divided; 1 lb ground chicken; 3 bell peppers, sliced thinly; 1 small yellow onion, sliced thinly; 1.5 cups rice; 2 mini cucumbers, sliced; 1/2 bunch green onion, chopped (light green part); Sesame seeds for topping; 2 tsp sesame oil; 1/2 cup low sodium soy sauce; 1/4 cup rice vinegar; 1/4 cup honey; 1/2 tsp garlic powder; 1/2 tsp ground ginger; 1/4 tsp red pepper flakes; 1 tsp cornstarch

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As the aroma of savory teriyaki fills the air, and colorful vegetables sizzle in a hot skillet, you know you’re in for something special. Ground Chicken Teriyaki Bowls offer a delightful balance of flavors and textures, making them an ideal choice for a weeknight dinner or a casual gathering with friends. This dish brings the essence of Japanese cuisine right to your table, inviting everyone to enjoy a hearty and comforting meal that’s both satisfying and easy to prepare.

What Makes This Special

Ground Chicken Teriyaki Bowls aren’t just delicious; they are also flexible and approachable for every home cook. The combination of tender ground chicken, vibrant bell peppers, and a glossy teriyaki sauce creates a meal that looks as good as it tastes. Here are a few reasons why you’ll love this dish:

Quick and easy to prepare
Packed with protein and colorful veggies
Perfect for meal prep and family dining
Easy to customize with your favorite colors and textures

Gather These Ingredients

To create delicious Ground Chicken Teriyaki Bowls, you’ll need a variety of fresh and flavorful ingredients. These simple ingredients come together to create a dish that is sure to impress. Here’s what you’ll need:

3 tbsp olive oil, divided
1 lb ground chicken
3 bell peppers, sliced thinly
1 small yellow onion, sliced thinly
1.5 cups rice
2 mini cucumbers, sliced
1/2 bunch green onion, chopped (light green part)
Sesame seeds for topping
2 tsp sesame oil
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp red pepper flakes
1 tsp cornstarch

These ingredients come together to create a vibrant and satisfying dish that brings a taste of the orient to your kitchen.

Bringing It Together

Making Ground Chicken Teriyaki Bowls is a straightforward process that fills your home with enticing aromas and is perfect for a quick weeknight meal. Here’s how to prepare it step by step:

Begin by preparing the sauce. In a glass measuring cup, whisk together the soy sauce, rice vinegar, honey, garlic powder, ground ginger, red pepper flakes, and cornstarch until well combined.
Cook the rice according to package instructions and set aside. This will create a fluffy base for your bowls.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once hot, add the ground chicken, breaking it up with a spatula and cooking until no longer pink. Pour in half of the teriyaki sauce and let it simmer until it thickens, about 7 to 8 minutes. Once thickened, remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of olive oil, then toss in the sliced bell peppers and onions. Sauté for 3 to 4 minutes until softened, then pour in the remaining sauce (keeping about 2 tablespoons aside to mix with the cucumbers), tossing to coat the vegetables thoroughly.
Return the cooked chicken to the pan and let it cook together with the vegetables for an additional 7 to 8 minutes, allowing the sauce to thicken further. Remove from heat when done.
Meanwhile, in a small bowl, combine the sliced cucumbers with the chopped green onion and the reserved sauce.
To serve, start with a base of cooked rice, then layer on the teriyaki chicken, followed by the sautéed peppers and onions. Top with the cucumber mixture and a sprinkle of sesame seeds. Sit back and enjoy!

Prep ~15 minutes, Cook ~20 minutes, Total ~35 minutes, Servings ~4, Kcal ~400.

Plan Ahead

Preparing Ground Chicken Teriyaki Bowls can be a breeze with a little planning. You can chop the vegetables and make the sauce in advance to save time during the week. Store the chopped ingredients and sauce in airtight containers in the fridge. When ready to cook, simply follow the steps above for a quick and delicious meal.

How to Store Leftovers

Leftovers from your delicious Ground Chicken Teriyaki Bowls can be stored in the refrigerator for up to 3 days in an airtight container. If you wish to keep them longer, you can freeze the cooked chicken and vegetables for up to 2 months. When reheating, gently warm in a skillet over low heat, stirring occasionally to prevent sticking. Be sure to check that everything is heated all the way through before serving.

Serving Ideas

Pair your Ground Chicken Teriyaki Bowls with these complementary sides and enhancements for an even more delightful meal:

Steamed broccoli adds a lovely crunch and color.
A simple side salad with sesame dressing brightens the meal.
Serve with warm edamame sprinkled with sea salt.
Pickled vegetables add a tangy contrast to the savory flavors.
Crispy wonton strips for an added texture.

Make It Your Own

These Ground Chicken Teriyaki Bowls are a canvas for your culinary creativity. Here are a few ideas to customize your dish:

Swap in ground turkey for a different flavor and texture.
Add other vegetables like snap peas or carrots for extra color and nutrients.
Use quinoa or cauliflower rice instead of traditional rice for a nutritious twist.
Drizzle with additional sesame oil for a richer flavor.
Spice it up with a drizzle of chili oil if you enjoy a kick.
For a sweeter taste, increase the honey in the sauce to suit your preference.
Incorporate chopped nuts, like cashews or peanuts, for an enjoyable crunch.
Use zoodles (zucchini noodles) for a low-carb alternative to rice.

Pro Tips for Best Results

To ensure your Ground Chicken Teriyaki Bowls turn out perfectly every time, keep these tips in mind:

Ensure the skillet is hot enough before adding the chicken to create a nice sear and enhance flavor.
Don’t overcrowd the pan with chicken as it needs room to brown well.
Stir frequently while cooking the vegetables to avoid burning and get an even cook.
Let the dish rest for a few minutes after cooking to enhance flavor melding.
Use a thermometer to ensure the internal temperature of the chicken reaches 165°F for safety.
Feel free to adjust the sauce thickness by adding a bit more cornstarch mixed with water for a glossy finish.

Ground Chicken Teriyaki Bowls FAQs

Can I use other proteins?
You can substitute ground chicken with ground turkey or even chicken sausage for a different texture and flavor profile. Feel free to get creative based on your preferences.
What type of rice is best?
Long-grain white rice or jasmine rice are great options due to their light and fluffy texture, but you can also use brown rice for a nuttier flavor.
Can I make this gluten-free?
Yes! Use gluten-free soy sauce or coconut aminos as a replacement to keep this dish gluten-free and still delicious.
How spicy is this dish?
This recipe incorporates red pepper flakes, which add a mild kick. You can adjust or omit them according to your spice tolerance.
Can I add extra vegetables?
Absolutely! Feel free to toss in additional vegetables such as broccoli, carrots, or mushrooms to make this dish even more colorful and nutritious.

Wrapping Up

Ground Chicken Teriyaki Bowls are not just a meal; they are an experience of comfort and joy, blending savory and sweet flavors that please the palate. This vibrant dish is perfect for busy weeknights and can be customized to fit any dietary preference. Whether you’re cooking for yourself or hosting friends, these bowls are sure to impress. So gather your ingredients, savor the cooking process, and enjoy this delightful dish soon!

Ground Chicken Teriyaki Bowls

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, High-Protein

Print Recipe

Description

A delightful balance of flavors and textures in a quick, satisfying dish featuring ground chicken, vibrant vegetables, and glossy teriyaki sauce.

Instructions

Begin by preparing the sauce. In a glass measuring cup, whisk together the soy sauce, rice vinegar, honey, garlic powder, ground ginger, red pepper flakes, and cornstarch until well combined.
Cook the rice according to package instructions and set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the ground chicken, breaking it up and cooking until no longer pink. Pour in half of the teriyaki sauce and let it simmer until it thickens, about 7 to 8 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add another tablespoon of olive oil, then toss in the sliced bell peppers and onions. Sauté for 3 to 4 minutes until softened, then pour in the remaining sauce (keeping about 2 tablespoons aside to mix with the cucumbers).
Return the cooked chicken to the pan and let it cook together with the vegetables for an additional 7 to 8 minutes.
Meanwhile, in a small bowl, combine the sliced cucumbers with the chopped green onion and the reserved sauce.
To serve, start with a base of cooked rice, then layer on the teriyaki chicken, followed by the sautéed peppers and onions. Top with the cucumber mixture and a sprinkle of sesame seeds.