A sticky, glazed ground chicken is served over steamed rice with fresh vegetables and a bright cucumber salad — quick, flavorful, and satisfying.
This bowl exceeds expectations. Some recipes become favorites because they’re simple to make and always delicious — these Asian-Inspired Ginger Honey Ground Chicken Bowls are exactly that.
Ground chicken is sautéed and glazed in a sweet-spicy sauce made from coconut aminos, rice vinegar, fresh ginger and garlic, sriracha, sesame oil, and honey.
The result is a glossy, sticky chicken mixture that’s irresistible on its own, but the toppings and sides are what make each bowl memorable.
A quick cucumber salad provides a crisp, tangy contrast to the sticky chicken and warm rice.
Shaved carrots, edamame, green onions, cilantro, and sesame seeds add texture and fresh flavor — those little touches elevate the bowl into a complete, balanced meal.
If you’re stuck in a dinner rut or want to use that mandoline again, this bowl is a fast, flavorful option that’s great for weeknight dinners or meal prep. Enjoy!
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Key Ingredients for Ginger Honey Ground Chicken Bowls
You don’t need many ingredients to make a bowl this good. Many items pull double duty between the sauce and the cucumber salad. Here’s what you’ll need.
- Ground Chicken: Lean and mild. You can swap ground pork, turkey, or beef if preferred.
- Cucumbers: Crisp, thinly sliced cucumbers make a refreshing salad that pairs well with any bowl.
- Rice Vinegar: Slightly sweet and tangy, rice vinegar brightens the chicken and pickles the cucumbers lightly.
- Bone Broth: Adds depth and is used to deglaze the pan, lifting those caramelized bits into the sauce.
- Coconut Aminos: A naturally sweet, umami-forward soy alternative; tamari or soy sauce work too.
- Fresh Ginger and Garlic: Essential aromatics that give the sauce its bright, savory character.
- Sesame Oil: A small amount adds a pleasant, nutty finish typical of many Asian-inspired dishes.
- Sriracha and Red Pepper Flakes: Add to taste for heat.
- Serving Suggestions: Serve the saucy chicken and pickled cucumbers with cooked rice, edamame, shaved carrots, green onions, sesame seeds, and cilantro.
How to Make Ginger Honey Chicken Bowls
Start with the cucumber salad so it has time to marinate. Toss thinly sliced cucumbers with rice vinegar, coconut sugar, red pepper flakes, grated ginger, and sesame oil. Refrigerate until serving.
Recipe Tip
The cucumber salad can be made up to three days ahead for more flavor.
Make the sauce by combining bone broth, coconut aminos, rice vinegar, minced ginger and garlic, honey, sriracha, and sesame oil in a small bowl. Set aside.
Heat avocado oil in a stainless steel or nonstick skillet over medium heat. Add the ground chicken and cook 5–7 minutes, breaking it up until no pink remains.
Pour the prepared sauce over the cooked chicken and bring to a simmer. Let it reduce slightly, stirring occasionally.
Whisk arrowroot starch with water or broth to make a slurry, then stir it into the simmering chicken. Cook 1–2 minutes until the sauce thickens, then remove from heat.
To assemble, spoon cooked rice into bowls, top with the saucy ground chicken and pickled cucumbers, then add edamame, shaved carrot, cilantro leaves, sliced green onion, and a sprinkle of sesame seeds. Serve immediately and enjoy.
Other Ground Chicken Recipes:
- Ground Chicken Ramen Stir Fry
- Marry Me Chicken Meatballs (Gluten-Free, Dairy-Free, and Egg-Free)
- Ground Chicken Taco Skillet
- Sticky Glazed Chicken Ginger Meatballs
ASIAN-INSPIRED GINGER HONEY GROUND CHICKEN BOWLS
Ingredients
For the Chicken:
- 1 pound ground chicken
- 1 tablespoon avocado oil
Cucumber Salad:
- 4 Persian cucumbers, thinly sliced
- ¼ cup rice vinegar
- 1 tablespoon coconut sugar
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sesame seeds
- 1 teaspoon fresh ginger, grated
- 2 teaspoons sesame oil
Sauce:
- ⅓ cup chicken bone broth
- ¼ cup coconut aminos (or tamari or soy sauce)
- 1 tablespoon unsweetened rice vinegar
- 1 tablespoon fresh ginger, finely minced or grated
- 2 cloves garlic, finely minced
- 2 tablespoons honey
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
- 1 tablespoon arrowroot starch + 3 tablespoons water or broth for slurry
For Serving:
- Cooked rice (pre-cooked frozen rice works well)
- Edamame
- Green onion
- Sesame seeds
- Cilantro leaves
- Shaved carrot
Instructions
Make the Cucumber Salad:
- Toss sliced cucumbers with rice vinegar, coconut sugar, red pepper flakes, grated ginger, and sesame oil. Refrigerate until ready to serve.
Make the Sauce:
- Combine bone broth, coconut aminos, rice vinegar, fresh ginger, garlic, honey, sriracha, and sesame oil in a small bowl. Mix and set aside.
Cook the Chicken:
- Heat avocado oil in a skillet over medium heat. Add ground chicken and cook 5–7 minutes, breaking it up until no pink remains.
- Pour the sauce over the chicken and simmer, allowing it to reduce slightly.
- Whisk arrowroot starch with water or broth to make a slurry, then stir it into the chicken. Cook 1–2 minutes until thickened, then remove from heat.
Assemble the Bowls:
- Serve the saucy chicken and pickled cucumbers over cooked rice. Add edamame, shaved carrot, cilantro, green onion, and sesame seeds. Enjoy!
Notes
Store the chicken mixture in a sealed container in the refrigerator for 3–4 days. The cucumber salad improves in flavor over time, so it can be made several days ahead.
Assemble bowls just before eating with warmed pre-cooked rice, cucumber salad, vegetables, and toppings.
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