Sometimes the day gets away from me, and 20 minutes is all I have left to whip up some dinner. When this is the case, this recipe is my go-to. Not only is it fast, but it serves up big flavor in just a small amount of time. And not only do I love it, but my toddler does too. Ground chicken is cooked with some onion, garlic and ginger, and a quick Asian style sauce. Serve over rice, add some avocado for a creamy and fresh note, and voila! You have a delicious 20-minute meal.
Jump to RecipeFor Littles
My 14-month-old is obsessed with this meal. I am not exaggerating! She will eat every single bite. The flavor is obviously a big part of why, but also the ground chicken is so easy to eat! The rice and avocado are also easy to chew and go great with the chicken.
You can serve this anywhere from 8 months+! If you are serving to your baby or young toddler, start out with small amount of the chicken so that the Asian style sauce isn’t too much.
This is how I serve it to my toddler!
How to
Sauté the onion, then add the chicken. Then add the garlic and ginger.
Pour in your sauce.
Serve over rice with chopped avocado.
20-Minute Asian Ground Chicken Rice Bowl
Course: Dinner, Family Meal Ideas, Healthy, Main Dishes, Recipes6
servings5
minutes20
minutesIngredients
1 tablespoon olive oil
1/2 yellow onion chopped
1 lb ground chicken
3/4 teaspoons salt
1/2 teaspoon freshly cracked pepper
2 garlic cloves minced
1/4 teaspoon ground ginger
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 cup white rice
1 avocado, chopped
Directions
- Rinse your rice, add it to a small pot and start cooking. I do 1 cup rice to 2 1/2 cups water. I let it come to a boil, then turn it to low and put the lid on for 15-20 minutes, stirring occasionally.
- While your rice is cooking, cook your ground chicken mixture. Put the olive oil into a skillet over medium heat. Once hot, throw in your onion and sauté until lightly browned, 4-5 minutes.
- Leaving the onion in the skillet, throw in the ground chicken and let cook, breaking apart the meat as it cooks. Sprinkle in your salt and pepper.
- While the chicken finishes cooking, make your Asian sauce. Combine soy sauce, rice wine vinegar, sesame oil, & brown sugar into a measuring cup or small bowl.
- Once chicken is done, stir in the garlic and ground ginger. Sauté for 1 minute.
- Pour in the sauce and stir until all the chicken is coated, about 2 minutes. Remove from heat.
- Serve the Asian chicken over your rice and add your chopped avocado. Salt the top of your dish, making sure the salt hits the avocado.
- You can store in an airtight container in the fridge for up to 3 days! You can freeze for up to 3 months. Enjoy!:)
