orange ground-chicken bowls

I love rice bowls. Super easy when serving dinner for a large family like mine. Everyone can top the rice with whatever they prefer… or in this case… all. of. it.

Ingredients:

4 Tbsp sesame oil

1.5 lbs ground chicken

1 tsp salt

1 tsp trader joes onion salt

1/4 cup chicken stock

1 Tbsp casava flour (can substitute cornstarch)

3 Tbsp coconut aminos

1/2 tsp fish sauce

1 cup fresh squeezed orange juice

zest of 1 orange

1 Tbsp honey

1 tsp minced ginger

1 tsp minced garlic

1/2 tsp sambal

1 tsp rice wine vinegar

2 Tbsp sesame oil

2 baby bok choy, chopped

2 large heads broccoli, chopped

1/2 tsp salt

1/2 cup broth

1 tsp trader joe’s umami seasoning

sushi rice

Directions:

Heat 4 Tbsp of sesame oil in a large sauté pan over medium-high heat.

Add ground chicken, 1 tsp salt, and trader joe’s onion salt. Stir to combine and break up chicken. Continue to stir occasionally until chicken starts to brown. Then add chicken stock.

Once liquid is absorbed, add casava flour, and stir to coat ground chicken.

In a separate bowl, combine aminos, fish sauce, honey, orange juice, zest, ginger, garlic, sambal and vinegar. Whisk to combine.

Add mixture to pan and stir to coat chicken. Turn heat to low and let mixture thicken. Approx 5 minutes.

In a separate pan, heat 2 Tbsp of sesame oil over medium heat. Add vegetables, 1/2 tsp salt, 1/2 cup broth, and 1 tsp umami.

Sauté until veggies are tender, but still bright green. Remove from heat.

Fill bottom of bowl with large scoop of sushi rice. Top with chicken and veggies.

Add sliced scallions and sesame seed as a garnish, if you wish.

Note: If you want, you can substitute 3 Tbsp soy sauce in lieu of the coconut aminos and fish sauce. I have a kiddo with a soy allergy, so I do it this way.