Name: Japanese Barbecue Ground Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese-Inspired
Ingredients: 1 tablespoon olive oil; 2 pounds ground chicken breast; 3 tablespoons maple syrup; 1/4 cup dark soy sauce (or regular soy sauce/coconut aminos); 1 tablespoon tomato paste; 2 tablespoons mirin; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 2 cloves garlic, crushed or minced; 1 tablespoon ginger, crushed or minced; 4 scallions, whites and greens separated and thinly sliced

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This Japanese Barbecue Ground Chicken is a sweet, savory, and umami-packed protein dish that comes together in just 20 minutes. I simmer ground chicken breast with a bold homemade sauce inspired by Japanese barbecue flavors, using ingredients like dark soy sauce, maple syrup, and toasted sesame oil. It’s perfect for meal prep and pairs beautifully with rice, roasted veggies, or even ramen noodles.

Japanese Barbecue Ground Chicken

Why You’ll Love This Recipe

I love how fast and versatile this dish is. Whether I’m in the mood for a simple rice bowl or something more elaborate like seaweed wraps or lettuce cups, this barbecue chicken fits the bill. The sauce alone is worth making and can double as a marinade or glaze for other proteins. Plus, the macros are great for high-protein meals with minimal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
ground chicken breast
maple syrup
dark soy sauce (or substitute with regular soy sauce or coconut aminos)
tomato paste
mirin
rice vinegar
toasted sesame oil
garlic, crushed or minced
ginger, crushed or minced
scallions (greens and whites separated and thinly sliced)

Directions

I start by heating a large skillet over medium-high heat with olive oil. Once it’s hot, I add the ground chicken and let one side brown for about 3-4 minutes. Then I break it up and finish cooking it through.
While the chicken cooks, I whisk all the sauce ingredients together—except the scallion greens.
Once the chicken is fully cooked, I pour in the sauce and let it simmer for 4-5 minutes until it thickens slightly and clings to the meat.
Finally, I stir in the sliced scallion greens just before serving.

I like to serve this over a mix of jasmine rice and cauliflower rice, topped with toasted sesame seeds and yum yum sauce.

Servings and timing

This recipe makes 8 servings. Each serving is about 4.25 oz of chicken.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

When I want to change things up, I try some of these:

Spicy version: I add crushed red pepper flakes or a spoonful of gochujang to the sauce.
Vegetable mix-ins: I sauté mushrooms, broccoli, carrots, or zucchini first, remove them from the pan, and then cook the chicken. Sometimes I roast the vegetables separately and serve them on the side.
Other proteins: This sauce works great on grilled chicken thighs, shrimp, tofu, or even stir-fried beef.
Noodle bowls: I swap the rice for soba, udon, or ramen noodles for something heartier.

storage/reheating

I store the cooked chicken in an airtight container in the fridge for up to 4 days. It reheats really well in the microwave—just a minute or two is usually enough. If I’m reheating a large batch, I’ll do it in a skillet over medium heat with a splash of water to help loosen the sauce.

It also freezes well. I portion it out and freeze for up to 3 months. I thaw it in the fridge overnight or reheat straight from frozen with a little added water.

FAQs

What can I use instead of mirin?

I’ve used dry white cooking wine or rice wine as substitutes with good results. If I don’t have either, I just add a little extra rice vinegar and a touch of honey or more maple syrup to balance it out.

Can I use ground turkey instead of chicken?

Yes, absolutely. I’ve made it with ground turkey and the flavor still shines through. Just make sure to use lean turkey for similar texture and nutrition.

Is dark soy sauce necessary?

Dark soy sauce gives that deeper color and richer umami flavor, but I’ve had success mixing light soy sauce with a little molasses if I’m in a pinch.

Can I make the sauce separately?

Definitely. I sometimes make the sauce in a saucepan, simmer it for 6–8 minutes, and then use it as a glaze on grilled chicken or stir-fried vegetables. It’s super versatile.

What can I serve with this besides rice?

I like it with steamed or roasted vegetables, in lettuce wraps, over noodles, or even tucked into seaweed wraps with a little avocado and cucumber for a sushi-inspired meal.

Conclusion

This Japanese Barbecue Ground Chicken is now a regular part of my meal prep rotation. The homemade sauce adds so much flavor with minimal effort, and it pairs well with just about everything. Whether I’m craving rice bowls, noodles, or wraps, this recipe delivers every time. I like how easy it is to customize, and it’s always a hit at my dinner table.