Recipe0
← Back to recipes

Speedy Sesame-Teriyaki Ground Chicken Bowls with Carrots and Edamame Rice

This chicken teriyaki on pillowy jasmine rice hits all the right notes: salty, sweet, filling and as spicy as you like it! But the best part? It all comes together in just 25 minutes!

View recipe source
Family Friendly Quick Back to School Bites
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground chicken
  • 4 tbsp teriyaki sauce
  • 1 tbsp soy sauce
  • 56 gr carrot, julienned
  • 56 gr onion, chopped
  • 0.75 cups jasmine rice
  • 1 tbsp moo shu spice blend
  • 56 gr edamame
  • 1 tbsp sesame oil
  • 2 tsp sriracha
  • 113 gr shanghai bok choy
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 1 green onion
  • 500 gr ground chicken
  • 8 tbsp teriyaki sauce
  • 2 tbsp soy sauce
  • 113 gr carrot, julienned
  • 113 gr onion, chopped
  • 1.5 cup jasmine rice
  • 2 tbsp moo shu spice blend
  • 113 gr edamame
  • 2 tbsp sesame oil
  • 4 tsp sriracha
  • 226 gr shanghai bok choy
  • 0.25 tsp salt*
  • 0.25 tsp pepper*
  • 2 green onions

Instructions

  1. Before starting, add 1 ¼ cups (2 1/2 cups) water, 1/2 tbsp (1 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
  2. Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then chicken and Moo Shu Spice Blend. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add soy sauce. Cook, stirring often, until slightly thickened, 1-2 min.
  3. Add carrots, onions and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min.Add teriyaki sauce and 3 tbsp (6 tbsp) water. Cook, stirring often, until sauce coats chicken, 1-2 min. Season with salt and pepper, to taste, then stir to combine.
  4. Thinly slice green onions. Fluff rice with a fork. Stir in green onions. Divide edamame rice between bowls, then top with chicken stir-fry. Drizzle with sriracha, if desired.