If you need a lunch re-fresh, this recipe is a winner. This Teriyaki Ground Chicken Skillet with Spicy Mayo tastes so good, you won’t believe it’s a healthy lunch option! A spin on the popular “egg roll in a bowl,” this skillet meal is packed with veggies and protein to keep you satisfied for lunch, but packed with flavor. Simmered in a healthy homemade teriyaki sauce, this skillet meal is a great way to get your veggies and protein in, but with tons of flavor! Serve on its own, or alongside white rice or cauliflower rice for a well-rounded meal.
Flavors of this recipe
This recipe packs a ton of flavor, even though it is so simple to make. The flavorful homemade teriyaki sauce used here is sweetened with pure maple syrup, which gives it the perfect amount of natural sweetness and that great sticky texture we love. This dish packs teriyaki flavor, but also has great texture from the various vegetables and other garnishes used (like the sliced almonds). Finally, the addition of spicy mayo on top adds the perfect amount of creaminess and heat to this dish, to really elevate it beyond your typical “egg roll in a bowl” recipe.
If you love the flavor of the teriyaki sauce in this recipe, you should also check out these other recipes that use the same homemade teriyaki sauce recipe:
Shrimp and Zucchini Stir Fry with Homemade Teriyaki
Healthy Sheet Pan Teriyaki Chicken and Vegetables
What you’ll need to make this recipe
- ginger (I use the squeeze tube, it can be found in the produce section of the supermarket)
- ground chicken breast
- If your store doesn’t have ground chicken breast or it is very expensive, you can grind your own chicken breast in a food processor.
- coleslaw mix (shredded cabbage)
- sesame seeds
- sliced almonds
- light mayo
How to make this teriyaki ground chicken skillet with spicy mayo
This recipe is super easy to make; it’s similar to making an “egg roll in a bowl” you might have seen floating around Instagram from time to time. It uses only one pan (here I use a large wok) with minimal cleanup.
Like most of my Asian inspired recipes, this one starts out by sauteing garlic, ginger and the white parts of scallions in non-stick cooking spray. This method develops great flavor for the base of the dish. Once fragrant, add the sliced zucchini rounds and 1/2 tsp of the kosher salt, and cook them for 5-8 minutes or until golden brown and tender.
Remove the cooked zucchini from the pan, and add more cooking spray. Add the ground chicken with the remaining salt, and cook until the chicken is no longer pink. Add the zucchini back to the pot, along with the coleslaw mixture.
Cover the pan with a lid to wilt the coleslaw. In the meantime, combine the teriyaki sauce ingredients and the spicy mayo ingredients. Pour the teriyaki sauce over the entire mixture and allow it to simmer and develop its flavors. Finish the dish off with the green parts of the scallions, the almonds, and the sesame seeds. Serve each portion with spicy mayo drizzle on top.
Teriyaki Ground Chicken Skillet with Spicy Mayo
- wok or large skillet
- non-stick cooking spray
- 3 scallions, chopped. white and green parts separated
- 2 cloves garlic, minced
- 1 tsp ginger, minced or squeeze tube
- 2 cups zucchini, sliced
- 1 tsp kosher salt, divided
- 2 lbs ground chicken breast
- 14 oz coleslaw mix
- 1/4 cup slivered almonds
- sesame seeds
- 2 cloves garlic, minced
- 1 tbsp ginger, minced or squeeze tube
- 1/4 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp corn starch
- 1/2 cup maple syrup
- 1/4 cup light mayo
- 1 tsp sriracha
- Preheat a large skillet or wok over medium high heat.
- Mince the garlic and the scallions. Separate the white and green parts of the scallions.
- Add the white parts of the scallions, garlic, and ginger to the frying pan with the cooking spray.
- Cook for 1-2 minutes or until fragrant.
- Slice the zucchini into thin rounds, and add the zucchini to the frying pan. Season with 1/2 tsp kosher salt.
- Cook the zucchini for 5-8 minutes or until golden brown and tender. Remove from the pan.
- To the same pan, add more cooking spray and the ground chicken breast. Season with the remaining 1/2 tsp kosher salt.
- Cook the chicken until no longer pink, then add the zucchini back to the pan with the coleslaw mix.
- Cover the pan with a lid to wilt the coleslaw mix,.
- In a small bowl, combine the teriyaki sauce ingredients and pour into the pan. Simmer for 5-10 minutes over medium heat until the liquid has evenly dispersed into the other ingredients and the vegetables are completely cooked down.
- Garnish with the green parts of the scallions, sesame seeds and the almonds.
- Combine the spicy mayo ingredients to serve on top of the stir fry.
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