Go Back
The Firecracker Ground Chicken Bowl is simple to make with fresh and tasty ingredients. Here’s what you need: - 1 pound ground chicken - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon Sriracha (adjust to taste) - 1 teaspoon sesame oil - 1 red bell pepper, diced - 1 cup snap peas, trimmed - 3 green onions, chopped (white and green parts separated) - 1 clove garlic, minced - 1 tablespoon fresh ginger, minced - 1 cup cooked jasmine rice or quinoa - 2 tablespoons sesame seeds - Fresh cilantro for garnish (optional) - Salt and pepper to taste Each ingredient plays a key role. Ground chicken gives protein and flavor. Soy sauce and hoisin sauce add depth and sweetness. Sriracha brings heat; you can adjust it based on your spice preference. The vegetables add color and crunch. Red bell pepper and snap peas provide vitamins. Green onions add a mild bite. Garlic and ginger give a fresh aroma that wakes up the dish. You can serve the chicken over cooked jasmine rice or quinoa. Both options soak up the sauce well. Lastly, the sesame seeds and cilantro make the dish pop with texture and freshness. Make sure to gather all these ingredients before you start cooking. They make the Firecracker Ground Chicken Bowl a delightful meal! {{ingredient_image_1}} To make the Firecracker Ground Chicken Bowl, gather your ingredients first. You will need: - 1 pound ground chicken - 2 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon Sriracha (adjust to taste) - 1 teaspoon sesame oil - 1 red bell pepper, diced - 1 cup snap peas, trimmed - 3 green onions, chopped (white and green parts separated) - 1 clove garlic, minced - 1 tablespoon fresh ginger, minced - 1 cup cooked jasmine rice or quinoa - 2 tablespoons sesame seeds - Fresh cilantro for garnish (optional) - Salt and pepper to taste Make sure you have a large skillet or wok for cooking. 1. Heat the sesame oil in the skillet over medium-high heat. 2. Add the minced garlic and ginger. Sauté for about 30 seconds until you smell the aroma. 3. Move the garlic and ginger to one side of the skillet. Add the ground chicken. Cook it for about 5-7 minutes. Break it apart with a spatula until it’s browned and cooked through. 4. Stir in the diced red bell pepper and snap peas. Cook for another 3-4 minutes. The veggies should be tender but still crisp. 5. In a small bowl, mix soy sauce, hoisin sauce, and Sriracha. Pour this sauce over the chicken and veggies. Stir well to coat everything. Cook for another 2-3 minutes to heat through. 6. Add the white parts of the chopped green onions. Season with salt and pepper to your taste. To serve, place a scoop of jasmine rice or quinoa in a bowl. Top it with the firecracker ground chicken mixture. Garnish with the green parts of the green onions, sesame seeds, and fresh cilantro if you like. Enjoy the flavors! To get the best flavor, use fresh ginger and garlic. These two ingredients make a big difference. The sesame oil adds depth. It gives a nutty taste that blends well with the sauces. Use a balance of soy and hoisin sauce. This mix adds sweetness and salt. Adjust the Sriracha for your spice level. More Sriracha means more heat. Cook ground chicken over medium-high heat. This keeps it juicy and prevents it from drying out. Use a spatula to break it up while cooking. Make sure to brown it evenly for better flavor. If you see any pink, cook it a while longer. It should look golden and cooked through. For the best texture, add veggies at the right time. Start with garlic and ginger, then add the ground chicken. After the chicken is browned, add red bell pepper and snap peas. Cook these for just 3-4 minutes. You want them tender but still crisp. This keeps the bright colors and fresh flavors. Pro Tips Adjust the Heat: If you prefer a milder dish, reduce the Sriracha. Alternatively, add more for an extra kick! Veggie Variations: Feel free to swap snap peas and bell peppers for your favorite vegetables, like broccoli or zucchini, to customize the bowl. Meal Prep Friendly: This recipe is perfect for meal prepping! Make a double batch and store in the fridge for easy lunches all week. Garnish for Flavor: Fresh cilantro and sesame seeds not only add visual appeal but also enhance the flavor of the dish. {{image_2}} If you want a veggie version, use plant-based meat. You can try crumbled tofu or tempeh. Both options will soak up flavors well. Another choice is lentils; they add texture and protein. You can also use chickpeas for a different taste and bite. Just cook them until warm, then mix them with the sauce. While jasmine rice is great, you can switch it up. Quinoa is a healthy choice. It adds a nutty flavor and is packed with protein. Brown rice can also work well; it has a hearty texture. For a low-carb option, try cauliflower rice. It soaks up sauce nicely and keeps the dish light. Not everyone loves heat, and that’s okay! You can reduce the Sriracha. Start with half a tablespoon and taste as you go. For a milder flavor, add more hoisin sauce or soy sauce. If you want a sweet touch, mix in honey or brown sugar. This will balance the heat and make it tasty for everyone. To keep your firecracker ground chicken bowl fresh, let it cool first. Place leftovers in a container. Seal it tightly to keep out air. Store it in the fridge for up to three days. You can also separate the chicken from the rice for better storage. When you're ready to enjoy your leftovers, heat them on the stove or in the microwave. If using a stove, add a splash of water to prevent drying. Heat it on low until warm. For the microwave, cover the bowl with a lid or microwave-safe wrap. Heat for about 1-2 minutes, stirring halfway through. If you want to save your firecracker ground chicken bowl for later, freezing works great. Use an airtight container or freezer bag. Remove as much air as possible before sealing. It can last up to three months in the freezer. When you're ready to eat it, thaw in the fridge overnight before reheating. You can use ground turkey or lean ground beef as a substitute. Both options work well. If you want a plant-based choice, try crumbled tofu or lentils. They add protein and flavor. Each option will change the taste and texture a bit. Yes, you can make this dish ahead of time. Cook and cool the chicken mixture. Store it in an airtight container in the fridge. It will last for up to three days. When you are ready to eat, just reheat it on the stove or in the microwave. Prepare the rice or quinoa fresh for best results. To reduce the spice, use less Sriracha in the sauce. You can also add more soy sauce and hoisin sauce to balance the heat. Mixing in some extra vegetables can help, too. Add more snap peas or bell peppers for a milder taste. Enjoy your meal without the burn! This blog post covered key ingredients, cooking steps, and helpful tips for creating a delicious meal. You learned about ground chicken, sauces, and the best vegetables to use. We explored cooking tricks for great flavor and offered variations for every taste. Additionally, I shared storage tips to keep leftovers fresh. In the end, cooking should be fun and flexible. Feel free to experiment and make it your own. Enjoy your next meal!

Firecracker Ground Chicken Bowl

A spicy and flavorful ground chicken dish served over rice or quinoa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground chicken
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Sriracha
  • 1 teaspoon sesame oil
  • 1 red bell pepper diced
  • 1 cup snap peas, trimmed
  • 3 green onions chopped (white and green parts separated)
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 cup cooked jasmine rice or quinoa
  • 2 tablespoons sesame seeds
  • Fresh cilantro for garnish (optional)
  • Salt and pepper to taste

Instructions
 

  • In a large skillet or wok, heat the sesame oil over medium-high heat.
  • Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
  • Push the garlic and ginger to the side of the pan and add the ground chicken. Cook, breaking it apart with a spatula, until it’s browned and thoroughly cooked (about 5-7 minutes).
  • Stir in the diced red bell pepper and snap peas, cooking for another 3-4 minutes until the vegetables are just tender but still crisp.
  • In a small bowl, whisk together soy sauce, hoisin sauce, and Sriracha. Pour this sauce mixture over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes to heat through.
  • Stir in the white parts of the chopped green onions and season with salt and pepper to taste.
  • To serve, place a scoop of jasmine rice or quinoa in a bowl, topped with the firecracker ground chicken mixture.
  • Garnish with the green parts of the green onions, sesame seeds, and fresh cilantro if desired.

Notes

Adjust Sriracha to taste for desired spiciness.
Keyword bowl meal, chicken, quick meal, spicy