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Every so often I’m looking for a simple weeknight meal that is filling, flavorful, and doesn’t require a lot of effort or groceries. One thing we both like is Asian cuisine and the wonderful variety of flavors and sauces (some homemade and some store-bought) you can use to create meals and elevate your recipes. A favorite in our house is to prepare ground meat and serve it over a bed of rice. It’s simple, you can change up the flavors for each recipe, so you aren’t eating the same thing over and over, and we often already have all the ingredients on hand, so the recipes are easy to whip up. I’d like to share a few recipes with you that are favorites of ours:
General Tso’s Ground Chicken is sweet, sour, and spicy all at the same time. It’s a very popular Asian dish that you’ve probably had before or at least heard of. The chicken is coated in a thick, glossy sauce, that’s packed with flavor. I think sesame and ginger and the most prominent flavors in this recipe.
The recipe can be found here.
Start by adding the rice vinegar, soy sauce, hoisin sauce, water, sugar, and cornstarch to a mixing bowl. Whisk to combine and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the ground chicken and water chestnuts (drained) and cook until the chicken is cooked through, breaking it apart as it cooks.
Add the ginger, garlic, and red pepper flakes. Stir to combine and continue to cook for 1 minute.
Add the liquid mixture and stir to coat. Reduce the heat to low and let the mixture simmer and absorb into the chicken, stirring frequently, for about 2-3 minutes or until completely warmed through.
Remove from the heat and serve warm over a bed of rice. Top with sesame seeds and sliced green onion (optional). Enjoy!
The rice can be prepared simultaneously to the chicken. Simply prepare by package instructions.
The recipe can be found here.
Ground Orange Chicken is like sweet and sour in my opinion. It’s one of my favorite dishes to order when we go out for Asian food. There is a tangy sweetness to the sauce from the orange zest and a hint of citrus flavor.
The recipe can be found here.
Start by making the sauce. Combine the rice wine, ¼ cup water, sesame oil, soy sauce, sugar, white vinegar, and orange zest in a large bowl. Mix well and set aside.
Make the sauce thickener by combining 2 Tbsp of water with 2 Tbsp of cornstarch in a small bowl. Stir to dissolve and set aside.
Heat a large skillet or wok over medium heat. Add the ground chicken and cook until completely cooked through, breaking apart as it cooks. Add the ginger, garlic, and crushed red pepper. Stir to combine and cook for about 30 seconds.
Add the orange sauce and bring to a boil. Once boiling, add the cornstarch/water mixture and stir to combine. Reduce the heat to low and simmer for 3-4 minutes. The sauce will start to thicken as it warms through.
Remove from the heat and serve warm over a bed of rice. Add some orange slices as a garnish or some sliced green onions (optional) on top. Enjoy!
The rice can be prepared simultaneously to the chicken. Simply prepare by package instructions.
The recipe can be found here.
Teriyaki Chicken Rice Bowls are a wonderful combination of veggies, chicken, and rice. The teriyaki sauce is sweet and savory, with a hint of saltiness. It’s also pretty thick and sticky and coats the chicken and veggies nicely.
The recipe can be found here.
Start by adding the soy sauce, ½ cup water, red wine vinegar, brown sugar, granulated sugar, garlic, and ginger to a small saucepan. Heat over medium heat and whisk until the sugar is dissolved.
In a small bowl, combine the cornstarch and ¼ cup water. This will be the thickener for the sauce. Pour into the saucepan and whisk to combine. Let the sauce simmer and thicken, whisking occasionally. Once thickened (coats the back of the spoon), remove from the heat and set aside.
Cook the rice according to package instructions. Do this in a separate pot, while you work on the teriyaki chicken.
Add olive oil to a large skillet or wok and heat over medium heat. Add the onions and cook until soft and translucent. Add the garlic and stir to combine and cook for about 1 minute.
Add the ground chicken and cook about ½ way through, breaking apart as it cooks. Add the grated carrots, broccoli, and bell pepper. Stir to combine and cook until the meat is cooked through. Add the teriyaki sauce and stir to coat. Let simmer for about 5 minutes.
Divide the rice between 4 bowls. Top with the teriyaki chicken mixture. Garnish with sliced green onions. Serve immediately while warm. Enjoy!
The recipe can be found here.
All these recipes are super yummy and come together in about 20 minutes. They can easily be added to your menu rotation as weeknight meals or can be portioned out for lunches at work during the week. If you’re feeling extra ambitious, prepare some egg rolls or cream cheese wontons to serve as a side dish with each recipe.
Happy Cooking!
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