These ground chicken bowls are made with spicy ground chicken, a crisp coleslaw, and white rice. They are the perfect meal for meal-prep and a high protein dinner.
Who doesn’t love an easy weeknight meal? Ground chicken recipes are great recipes to keep in your back pocket when you are looking for a high protein and delicious meal. These ground chicken bowls are one of our go-to chicken meals.
- They are made with a delicious and spicy gochujang sauce.
- These ground chicken bowls are a well balanced with veggies and protein.
- Great for meal prep.
- Easy left overs!
Below is a list of featured ingredients for this recipe, not the whole list, so be sure to scroll all the way down to the recipe card for a full list of ingredients.
- Ground chicken: the hero of this recipe is the ground chicken. Our favorite ground chicken is from the coop because it has no fillers and is made with dark meat, but any ground chicken will do.
- Long grain white rice: feel free to use whatever kind of rice you like.
- Gochujang: gochujang is a fermented red chili paste that is commonly used in Korean cooking.
- Cabbage: the cruch and freshness of the cabbage balances out the spiciness of the gochujang sauce.
- Cilantro: the freshness that cilantro adds to these bowls is unbeatable.
- Sesame oil: we recommend using sesame oil over any other type of oil. Sesame oil has a distinct flavor and taste.
- Ground chicken–> ground turkey
- Red cabbage–> green cabbage
- Green bell pepper –> any color bell pepper
- Gochujang –> sriracha
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Prepare the rice first so that it is ready to go when your slaw and chicken are ready. It is the step in the recipe that take the longest.
- Add all of the ingredients for the coleslaw to a bowl and toss. Place it in the refrigerator to allow all of the veggies to soak in the sauce.
- Before cooking up the ground chicken recipe, make the sauce. Add the gochujang, rice vinegar, soy sauce, honey, fish sauce, tomato paste, and avocado oil to a bowl and whisk the ingredients together.
- Brown the chicken in a skillet until partially cooked and then add the sauce to the pan. Mix and bring to a boil until the sauce thickens.
- Add the chicken, rice and coleslaw to 4-6 separate bowls and serve with green onions and sesame seeds.
How do I know when my ground chicken is cooked?
Ground chicken goes from pink to white or golden brown in color. The liquid from the chicken will also run clear rather than pink or red.
How do I make this recipe less spicy?
You can use less gochujang sauce and more tomato paste to make this recipe less spicy. Adding a little extra honey helps, too.
Can I substitute ground chicken with a different meat?
Yes, you can use ground turkey, ground beef, ground pork, or even a plant based ground.
Broccoli and Cheese Stuffed Chicken Breast
Broccoli and cheese stuffed chicken breast never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make these stuffed chicken breasts deliciously flavor and protein packed.
Store the chicken, coleslaw, and rice all separate in separate airtight containers for up to 5 days.
- 4 cups water
- 1 teaspoon kosher salt
- 2 cups uncooked long grain white rice
Bring a pot of 4 cups of salted water to a boil. Add the rice and bring to a gentle boil. Turn the heat to low and cover the rice. Cook for 15-20 minutes or until the water has been absorbed.
When the rice is done, immediately remove the heat and fluff the rice with a fork. Set aside for later.
While the rice is cooking, prepare the coleslaw. Add the green pepper, cabbage, the white part of the green onion, sesame seeds, and cilantro to a salad bowl and mix to combine.
In a separate bowl add the rice vinegar, sesame oil, lime juice, honey, and salt to a bowl and whisk all of the ingredients together. Pour the mixture over the coleslaw vegetables and toss until all of the vegetables are covered in dressing. Place the coleslaw in the refrigerator.
Now, make the gochujang chicken. Add the gochujang, rice vinegar, soy sauce, honey, fish sauce, and tomato paste to a bowl and whisk to combine. Make sure all of the honey is mixed in and not stuck to the bottom of the bowl. Set aside.
Heat avocado oil in a large skillet over medium/high heat. When the olive oil is fragrant add the ground chicken to the skillet and cook the chicken until fully cooked. If there is a ton of excess liquid in the skillet (some chicken has more moisture) strain the chicken and transfer it back to the skillet.
Pour the gochujang sauce over the ground chicken and mix until the sauce has coated the chicken. Heat the skillet over medium heat and bring the chicken and the sauce to a gentle simmer. Let the mixture cook for 5-10 minutes or until the sauce has thickened.
Remove from heat and top with sesame seeds and green onions.
Add cooked rice, coleslaw, and the firecracker chicken to bowls and enjoy.
- This recipe uses 8 green onions in total. The white part is used in the slaw and the green part is used as a garnish for the chicken.
- If this sauce for the chicken is too spicy, add more honey.
- If you would like a saucier firecracker chicken, double the sauce.
Calories: 554kcal Carbohydrates: 69g Protein: 33g Fat: 17g Fiber: 3g Sugar: 13g
Linley is a 5′ nothing spitball of positive energy who joined Team Fit Foodie in the Spring of 2014. Linley has worked on the digital side of small businesses and nonprofits since 2011, where she specialized in social media community management. Lin has a passion for food and an incredible palate. She is FFF’s chief recipe developer, so you can thank her for these incredible recipes!