Firecracker Ground Chicken Bowls with Broccoli

Firecracker Ground Chicken Bowls

Browned ground chicken and crisp-tender broccoli get a glossy, sweet-spicy coating of sriracha, brown sugar, soy sauce, and rice vinegar. Serve them together beside fluffy jasmine rice, with a few sliced green onions on top.

Cook the broccoli first, then remove it while the chicken browns. Returning it for the brief sauce finish keeps the florets green and gives their steaming water time to evaporate, so the sauce clings instead of pooling in the skillet.

Ingredients for Firecracker Ground Chicken Bowls

• 1 cup uncooked white jasmine rice (about 185g)
• Water for the rice, according to package directions (about 1 1/2 cups for many jasmine rices)
• 3 cups fresh broccoli florets, cut into bite-size pieces (about 270g)
• 1 tablespoon neutral cooking oil, divided
• 2 tablespoons water, for the broccoli
• 1 lb ground chicken (about 450g)
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup sriracha
• 3 tablespoons packed brown sugar (about 40g)
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 green onions, thinly sliced

Sriracha heat varies by brand. For a milder sauce, use 2 tablespoons instead of 1/4 cup; the finished coating will also be less red.

How to Make Firecracker Ground Chicken Bowls

1. Start the rice: Rinse the rice if directed on the package. Cook it with the specified amount of water in a covered saucepan. Let it rest, covered, for about 5 minutes after cooking, then fluff. Prepare the skillet ingredients while the rice cooks.
2. Whisk the sauce: Combine the sriracha, brown sugar, soy sauce, and rice vinegar in a small bowl. Have the garlic, ginger, and green onions ready.
3. Cook the broccoli: Heat a 12-inch skillet over medium-high heat. Add 1 teaspoon oil; when it shimmers, add the broccoli and stir for 2 minutes. Add 2 tablespoons water and cover briefly to steam. Uncover and let any remaining water evaporate. Start checking at about 3 minutes, and transfer the broccoli to a plate when bright green and crisp-tender, about 3 to 5 minutes total.
4. Brown the chicken: Add the remaining 2 teaspoons oil and the ground chicken to the skillet. Let the chicken sit briefly against the hot pan, then break it into small, irregular crumbles. Cook uncovered, reducing the heat to medium as needed, until some crumbles are browned and no raw-looking chicken remains, about 7 to 9 minutes. Add the garlic and ginger during the final minute. Ground chicken should reach 165°F (75°C) if checked with a food thermometer.
5. Coat with sauce: Reduce the heat to medium-low. Add the whisked sauce and return the broccoli to the skillet. Cook uncovered, stirring frequently, for about 2 to 4 minutes. Remove from the heat when the sauce looks glossy and clings to the chicken and broccoli, with little free liquid in the pan.
6. Build four bowls: Divide the rice among shallow bowls, keeping it on one side. Spoon the chicken and broccoli beside it, leaving most of the rice unsauced. Scatter a few green onion slices over the chicken.

How to Keep the Sauce Glossy

Lower the heat before adding the sauce: its brown sugar can scorch over high heat. Stir frequently and judge the finish by how the sauce coats the crumbles and florets, not just by the clock. If it still looks thin after 2 minutes, keep cooking uncovered at medium-low until the excess liquid evaporates.

A 12-inch skillet gives the chicken room to brown rather than steam. If using a smaller skillet, brown the chicken in two batches before adding the aromatics and sauce.

Swaps and Heat Adjustments

Ground turkey can replace the chicken; cook it through before adding the sauce, allowing for a change in cooking time. Frozen broccoli can be used if thawed and drained well, but it may be softer and release enough water to loosen the sauce. Add a pinch of red pepper flakes to individual bowls for extra heat.

For another chicken-and-rice dinner, try Easy Mexican Chicken with Cheese Sauce and Rice.

How to Store and Reheat the Bowls

Refrigerate the cooked rice and chicken-broccoli mixture promptly in airtight containers for up to 3 days. Pack them separately to keep the rice distinct. Reheat in a skillet or microwave until hot throughout. For an assembled bowl, add a small splash of water to dry rice and cover loosely before reheating.

The cooked firecracker chicken can be frozen for 1 to 2 months. Freeze it separately from the rice and broccoli when possible for more predictable texture, then thaw it in the refrigerator and reheat it in a pan.

Nutrition

Approximate per bowl, based on 4 bowls: 450 calories, 26g protein, 13g fat, and 56g carbohydrates. Approximate per 100g of finished food: 140 calories, 8g protein, 4g fat, and 17g carbohydrates. Values vary with the ground chicken, sriracha, rice yield, and amount of sauce reduction.