Description
This spicy-sweet firecracker chicken bowl will become your new obsession – ready in 30 minutes but tastes like you spent hours perfecting those flavors!
Ingredients
Scale
- 1 lb (454g) ground chicken
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (white and green parts separated)
- 1/3 cup (80ml) buffalo sauce or hot sauce
- 1/4 cup (50g) brown sugar, packed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 3 cups (585g) cooked white rice
- 1 cup (100g) shredded carrots
- 1 cup (100g) sliced cucumbers
- 1 avocado, sliced
- Sesame seeds and cilantro for garnish
Instructions
- In a medium bowl, whisk together buffalo sauce, brown sugar, soy sauce, rice vinegar, sesame oil, and red pepper flakes until sugar dissolves. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add white parts of green onions, garlic, and ginger. Sauté for 30-45 seconds until fragrant.
- Add ground chicken to the pan in large chunks. Let cook undisturbed for 2-3 minutes to develop a golden crust on the bottom.
- Break chicken into smaller pieces and continue cooking until no pink remains, about 5-6 minutes total. Season with salt and pepper.
- Pour prepared firecracker sauce over the cooked chicken and stir to coat evenly. Simmer for 2-3 minutes until sauce thickens slightly.
- Assemble bowls with rice on the bottom, firecracker chicken to one side, and fresh vegetables arranged around the bowl.
- Garnish with green onion tops, sesame seeds, and cilantro. Serve immediately.