Ground Chicken Teriyaki Bowls
Made from half a pound of ground chicken and a handful of other ingredients, this delicious "Cooking for Two" dinner entree with an Asian flair can be on the table in 30 minutes or less
Ingredients
- 1/2 pound ground chicken
- 1 tablespoon oil
- 1 small sweet onion
- 4 ounces white mushrooms (1/2 pkg)
- 10 ounces steam-in-bag broccoli florets
- 2 tablespoons less sodium teriyaki sauce (you can add more if you want more intense flavor)
- 1 cup cooked brown rice
Instructions
- Steam broccoli according to package directions. (Do not overcook!)
- While broccoli is cooking, chop onions and slice mushrooms to about 1 inch pieces
- Heat the oil in a large skillet
- Add onions and mushrooms and sauté until slightly softened
- Move the veggies to one side of the pan and add ground chicken
- Stir fry the meat and veggies until the chicken is cooked through and the veggies are tender
- Add the teriyaki sauce and stir to combine
- Add the broccoli, stir until mixed well and heated through
- Divide into two plates or bowls, and add I/2 cup of the cooked brown rice to the side of each dish
Notes
You can serve these ground chicken teriyaki bowls with eggrolls or potstickers to round out your meal