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This ground chicken teriyaki puts a new spin on the classic stir-fry equation, but an irresistible sweet-and-sticky sauce and lots of crisp veggies mean it’s every bit as delicious as the original!
Ground chicken can be tricky. It’s not quite as versatile as ground beef or even ground turkey, so you might not be sure what to do with it.
If you’re looking for some inspiration, you’re in luck! This ground chicken teriyaki is a tasty and fast weeknight dish.
Swapping ground chicken for the typical cubes/strips in chicken teriyaki means this recipe cooks up faster, and it absorbs lots of flavor from the sauce. Serve it over Instant Pot Jasmine rice and our air fryer egg rolls for a crowd-pleasing weeknight dinner.
Ingredient highlights
Pro Tips/Recipe Notes
- Save time by using your favorite prepared teriyaki sauce. If using bottled, I would still use sesame oil or olive oil to cook the ground chicken.
- While I love the combination of green onions, carrots, and snap peas, feel free to use whatever you have on hand or your family’s faves. Or, if you’re in a time crunch, steam some frozen veggies instead. I always have a bag of frozen peas and carrots in my freezer to make my ham fried rice. They would be perfect in this dish!
- The veggies are served raw as written, but if you want to cook them, you can add them to the skillet with the chicken and sauce and cook until tender-crisp.
Ground Chicken Teriyaki
Ingredients
- 1 lb ground chicken
- 2 tsp toasted sesame oil
- 3 cloves garlic {finely minced}
- 2 tsp ginger {finely minced or grated}
- 1/4 cup reduced sodium soy sauce
- 1 tsp sugar {or honey}
- 2 tsp mirin
- 1 tbsp oyster sauce
- 1/2 tsp ground black pepper
- 1 tsp rice vinegar
- 2 green onions {sliced}
- 1/3 cup carrots {shredded or matchsticks}
- 1 cup snap peas {cut on a bias}
- sesame seeds
Instructions
- Cook the ground chicken and sesame oil in a large skillet over medium heat until it is ~80% cooked through. Drain any grease if needed.1 lb ground chicken, 2 tsp toasted sesame oil
- Add the garlic and ginger and cook, stirring often until the garlic and ginger begin to soften.3 cloves garlic, 2 tsp ginger
- Whisk together the soy sauce, sugar, mirin, oyster sauce, ground black pepper and rice vinegar and it add to the skillet.1/4 cup reduced sodium soy sauce, 1 tsp sugar, 2 tsp mirin, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1/2 tsp ground black pepper
- Cook the chicken and sauce until the sugar has dissolved and the chicken is cooked through.
- Serve chicken over rice and garnish with green onions, carrots, snap peas, and sesame seeds.2 green onions, 1/3 cup carrots, sesame seeds, 1 cup snap peas
Hi. Thanks for solving my question of….what the heck am I gonna make for dinner that’s not gonna take a lot of time or effort.
I used ground turkey (a package from Costco), made a little more sauce (cause there was more meat), added in some roasted broccoli and gave the choice of having it over knife cut squiggly noodles (I added in some sesame oil so they didn’t completely stick together) or rice and it was really good. By making those tweaks, it fed 4 of us too.
And if you don’t love teriyaki flavor – try it anyway. It was better than the usual overly sweet and strong bottled stuff.
Thanks for the recipe Sarah!
So glad it was a hit, Jackie!!!