Ground Chicken Teriyaki Bowls

Prep Time 10

Cook Time 12

Servings

2 tbsp olive oil, divided
1 lb ground chicken or turkey
½ tsp kosher salt
5 cups chopped broccoli *from about 1.25 lbs fresh or 16 oz frozen)
1 cup edamame (fresh or frozen)
1 bunch scallions, thinly sliced, dark green and light green/white parts separated
Cooked rice, for serving
Sesame seeds, for topping
Sriracha or chili oil, for topping

¼ cup soy sauce or tamari
¼ cup + 2 tbsp water, divided
2 tbsp brown sugar or coconut sugar
2 tbsp rice vinegar
2 cloves garlic, minced, chopped or grated
1 tbsp tapioca starch (or use arrowroot or cornstarch)
Protein + fiber boost! ~ Have you tried quinoa rice? Instructions here, scroll to the bottom!

Cook 2 cups rice
Chop 5 cups broccoli (or use frozen)
Thinly slice 1 bunch scallions, thinly sliced, dark green and light green/white parts separated
Whisk together the teriyaki sauce

Cook up some rice if you haven’t already (instructions here).
To a large skillet over medium-high heat, warm 1 tablespoon oil. Add the chicken, spread it out into one layer (like a giant patty), sprinkle with salt and cook for 3-5 minutes, undisturbed, or until the chicken is browned. Flip and break up into bite-sized chunks and continue to cook until cooked through and all the water has evaporated, about 1-2 more minutes. Transfer to a plate or bowl.
While the chicken cooks, in a small jar, bowl, or liquid measuring cup, mix together the soy sauce, ¼ cup water, sugar, vinegar, and garlic.
To the skillet over medium-high heat, add the remaining 1 tablespoon oil, broccoli, edamame, and white/light green parts of the scallions. Cook for a minute or two, stirring often, then pour the soy sauce liquid into the skillet and scrape up anything stuck to the bottom of the pan. Return the chicken to the skillet and simmer for 2 minutes or until the broccoli is fork tender, stirring occasionally.
Meanwhile, in the same jar or bowl you whisked the sauce, add the tapioca starch and remaining 2 tablespoons water and mix together to make a slurry. Pour into the skillet and simmer for 1-2 more minutes or until thickened and coating everything nicely, stirring constantly.
Serve over warm rice topped with the green scallions, sesame seeds, and sriracha or chili oil (if using).

Substitutions:

To make vegetarian or vegan: use cubed tofu or tempeh in place of the chicken. Pat your tofu dry. Pan-fry them in oil until golden and follow the recipe as is.
Use cilantro instead of scallions
Skip the edamame and use 1.5 lbs chicken.

Store leftovers in an airtight container in the fridge or freezer:
- Chicken and broccoli: up to 4 days in the fridge
- Rice: up to 5 days in the fridge or 3 months in the freezer

Warm up your rice (covered with a dripping wet paper towel) in the microwave for a minute. Then top with the chicken/broccoli and microwave again until warmed through. Serve topped with all the toppings.
Turn it into a chicken teriyaki fried rice - add cold rice to an oiled hot skillet and cook until the rice starts to turn golden. Then add the chicken/broccoli and cook, stirring often, until heated through. You can add in more veg or eggs, etc…
Top with a fried egg!