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Speedy Sesame-Teriyaki Ground Chicken Bowls
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Speedy Sesame-Teriyaki Ground Chicken Bowls

Speedy Sesame-Teriyaki Ground Chicken Bowls

with Carrots and Edamame Rice

This chicken teriyaki on pillowy jasmine rice hits all the right notes: salty, sweet, filling and as spicy as you like it! But the best part? It all comes together in just 25 minutes!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

250 g

Ground Chicken

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

56 g

Carrot, julienned

56 g

Onion, chopped

¾ cup

Jasmine Rice

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

56 g


(Contains Soy)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tsp


113 g

Shanghai Bok Choy

1 unit(s)

Green Onion

Not included in your delivery

0.13 tsp


0.13 tsp



Nutrition Values

Calories640 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber4 g
Protein33 g
Cholesterol110 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice

Before starting, add 1 ¼ cups (2 1/2 cups) water, 1/2 tbsp (1 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice and edamame to the boiling water, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Start stir-fry

Meanwhile, cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then chicken and Moo Shu Spice Blend. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add soy sauce. Cook, stirring often, until slightly thickened, 1-2 min.

Finish stir-fry

Add carrots, onions and bok choy. Cook, stirring often, until veggies are tender-crisp, 3-4 min.Add teriyaki sauce and 3 tbsp (6 tbsp) water. Cook, stirring often, until sauce coats chicken, 1-2 min. Season with salt and pepper, to taste, then stir to combine.

Finish and serve

Thinly slice green onions. Fluff rice with a fork. Stir in green onions. Divide edamame rice between bowls, then top with chicken stir-fry. Drizzle with sriracha, if desired.

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