Looking for a quick and easy weeknight meal? This Ginger Chicken and Rice Bowl comes together in no time at all, and it’s gluten, nut, and soy-free!
How’s your meal planning lately? Meal planning helps remove stress from weekly cooking routines, but honestly I’m not great at it! I am getting better, though, and it has made a big difference for me. Meal planning is something that I have never made into a consistent habit so lately I have been working hard to make menus every week so we can plan and shop ahead.
Not only am I trying to create that habit of meal planning for myself, but I’m also taking my own advice and working on being more creative with our weeknight meals.
I really enjoyed getting to try some new dishes through HelloFresh, so I’ve been buying some cooking magazines and looking at the Food Network website to get some great main dish meal ideas so we can keep our meals a bit more creative.
If you need some fresh and quick ideas for your next meal plan, here’s a recipe to add: Ginger Chicken and Rice Bowls! It’s easy to customize based on your favorite flavors. You can use quinoa, rice noodles instead of rice, or less ginger and more garlic for Garlic Chicken and Rice Bowls. Tons of options!
A couple weeks ago I was going to make a recipe for Thai meatballs but decided to make it a bit faster (I do that a lot) and skipped the meatball part and made a Ginger Chicken and Rice Bowl instead.
One of the best decisions! I had never thought of using ground meat for Asian dishes before until I saw a recipe for a Vietnamese dish from Nagi using ground pork. Genius!
Using ground chicken in this recipe makes the cooking much faster and it helps me use up some of that ground meat I frankly can’t seem to get creative with (we get stuck in a taco and sloppy joe rut when it comes to ground meat!).
If you want to try something a little different, this Ginger Chicken would also make an awesome filling for lettuce wraps or egg rolls!
Ginger Chicken & Rice Bowl (Gluten Free)
- 2 pounds lean ground chicken
- 2 teaspoons sesame oil
- 2 Tablespoons fresh ginger minced
- 1 clove garlic minced or pressed
- 1 Tablespoon fresh squeezed orange juice
- 2 Tablespoons coconut aminos
- 2 Tablespoons coconut amino teriyaki sauce
- 2 teaspoons Thai fish sauce
- 1 Tablespoon minced chives
- 1 Tablespoon fine sorghum flour or fine brown rice flour
- Minced chives for garnish
- Rice or quinoa cooked according to package directions
- Cook the rice or quinoa according to package directions. While the rice or quinoa is cooking, prepare the chicken.
- Heat a large skillet over medium heat and add the sesame oil and the ground chicken (don’t add the sesame oil to the pan very long before cooking the chicken since dark sesame oil smokes easily)
- Add the ginger and garlic to the chicken and break up the ground chicken as you cook it in the skillet, stirring regularly
- Once the chicken is mostly cooked through, add the orange juice, coconut aminos, coconut amino teriyaki sauce, fish sauce, and minced chives and stir to combine and cook for 1-2 minutes.
- Sprinkle the flour over the chicken in the skillet and immediately stir well to mix it in (this helps to thicken up the sauces with the chicken). Cook for 2-3 minutes more, stirring regularly, until the sauces with the chicken have thickened.
- If you want to have some spice, stir in some cayenne or chili powder with the chicken. This doesn’t really need added salt since the fish sauce and aminos have plenty of salt on their own
- Serve the chicken dished over rice, garnished with chives, and served alongside your favorite veggies
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist