A healthier version of sesame ground chicken with colorful veggies and vibrant green onions served over jasmine rice. Mmm… the perfect plate!
Jam-Packed with lean protein and supremely flavorful, this meal is a go-to in our house for dinner. Did I mention how quick it is to make? I pretty much always have the ingredients for this in my pantry, so it’s an obvious winner in our weekly rotation. Similar recipes we enjoy include these Sesame Hoisin Chicken Lettuce Wraps, my Korean Ground Chicken, and crispy Gochujang Fried Chicken!
WATCH ME BUILD MY BOWLS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Similar to the slight nod above, one of the reasons I absolutely love this recipe is the fact that it’s made with simple, everyday ingredients that I usually already have on hand. Except for the bok choy. While the bok choy isn’t 100% necessary, I like adding it for extra oomph and volume (plus, it tastes good).
FOR THE PEANUT SESAME GROUND CHICKEN:
- Olive Oil
- Bok Choy
- Carrots
- Salt
- Yellow Onion
- Garlic Cloves
- Ground Chicken
- Liquid Aminos
- Brown Sugar
- Chili Garlic Sauce
- Toasted Sesame Oil
- Chicken Stock or Bone Broth
- Cornstarch
- Salt + Black Pepper
OPTIONAL FOR SERVING:
- Jasmine Rice
- Green Onions
- Sesame Seeds
- Peanuts
- Serrano Chili Peppers
- Lime Wedges
The peanuts came along because I had some in my pantry and thought… why not? I had some leftover from this Refreshing Peanut Butter Creamy Cucumber Salad. If I had some fresh basil, I might of added that too. Per the usual, use what you have on hand to make my recipes your own! That’s what I do. Ha.
A COUPLE NOTES ON PEANUT SESAME GROUND CHICKEN:
SODIUM CONTROL: I chose to use liquid aminos in the recipe instead of soy sauce because it has less sodium. If you don’t have liquid aminos available, I’d substitute with low sodium soy sauce instead of regular. It’s always easier to add more salt at the end, to taste, if needed.
MAKE IT PRETTY: Sesame seeds would go nice here. I get the sesame flavor from the toasted sesame oil, but adding some more on top is pretty as well.
TO SERVE: I like to eat mine over rice, but noodles are a tasty option as well. If you’re trying to cut on carbs, serve this in lettuce wraps or on top of a salad.
MORE RECIPES YOU’LL LOVE:
Crispy Quinoa Salad with Cucumber, Avocado, and Edamame
Baby Romaine Crunch Bowl with Creamy Sesame Dressing
Crispy Chicken Korean Bird Dogs
Bite-Sized Korean Beef Cream Cheese Wontons
Air Fryer Crack Chicken Egg Rolls
Super Refreshing Vietnamese Spring Rolls
Chicken Meatball Asian Lettuce Wraps
Ramen Noodle Salad with Chicken and Mandarin Oranges
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Peanut Sesame Ground Chicken with Bok Choy and Carrots
Ingredients
FOR THE PEANUT SESAME GROUND CHICKEN:
- 2 tbsp. Olive Oil, divided
- 1 Bok Choy, chopped
- 1 tsp. Salt
- 4 Medium Size Carrots, peeled and diced
- 1/2 Yellow Onion, diced
- 3 Garlic Cloves, minced
- 1 lb. Ground Chicken Breast
- 1/2 cup Liquid Aminos
- 1/4 cup Brown Sugar
- 1 tbsp. Chili Garlic Sauce
- 1 - 2 tbsp. Toasted Sesame Oil
- 1/3 cup Chicken Stock or Bone Broth
- 1 tbsp. Cornstarch
- Salt + Black Pepper, to taste
TO TASTE, FOR SERVING:
- Cooked Jasmine Rice, or other preference
- Chopped Green Onions
- Crushed Peanuts
- Fresh Lime Wedges
- Sliced Serrano Chili Peppers, optional
Instructions
- Add 1 tablespoon of olive oil to a skillet over medium to medium-high heat. Add the bok choy, 1 teaspoon salt, and sauté for 4 minutes or until slightly softened.
- Remove the bok choy, add the remaining olive oil, and sauté the onion and carrots (add salt if desired) salt until softened. About 3 - 4 minutes. Next, add the garlic and continue to sauté for 1 more minutes, or until fragrant.
- Add the ground chicken to the skillet with sautéed onions and carrots. Break it up into smaller pieces while sautéing until cooked through.
- Add the liquid aminos, brown sugar, chili garlic sauce, sesame oil, and chicken stock to the pan. Mix together until the brown sugar has dissolved into the sauce. Season with salt and pepper, if desired. Then add the cornstarch and continue to mix together while on a low simmer. The sauce will thicken after a couple minutes.
- Serve on it’s own, over jasmine rice, inside lettuce leaves, or whichever way you prefer. Garnish with green onions, crushed peanuts, fresh lime wedges, and optional chili peppers. Enjoy immediately.
NOTES ON THIS RECIPE:
- While I enjoy bok chow in this recipe, you can use whatever greens you have on hand. I’m thinking kale, cabbage, broccoli, Brussels sprouts, spinach, green beans… there are so many options!
- I cook my jasmine rice in either bone broth or chicken stock for extra protein. If you have that on hand I’d definitely use it instead of water when cooking the rice.
- This recipe can easily be doubled for larger appetites or more people. I personally will double it quite often for meal prep.
- Leftovers should be kept refrigerated in a sealed container and enjoyed within the next 2 – 3 days.
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