A vibrant and wholesome dish, this Easy Chicken Rice Bowl combines tender, flavorful chicken with fluffy rice and a colorful array of vegetables. Inspired by a fusion of Asian tastes, it’s designed for convenience without compromising on nutrition or taste, making it an ideal choice for busy weeknights or even a quick meal on the go.
Easy Chicken Rice Bowl
A vibrant and wholesome dish, this Easy Chicken Rice Bowl combines tender, flavorful chicken with fluffy rice and a colorful array of vegetables. Inspired by a fusion of Asian tastes, it's designed for convenience without compromising on nutrition or taste, making it an ideal choice for busy weeknights or even a quick meal on the go.
Ingredients
- 2 cups cooked rice warm
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers any color
- 0.5 cup shredded carrots
- 3 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove minced garlic
- 0.5 teaspoon sesame oil
- 2 tablespoons water
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons chopped green onions for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and water. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chicken cubes and cook for 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
- Add broccoli florets and sliced bell peppers to the same skillet. Sauté for 3-5 minutes until tender-crisp. Add shredded carrots and cook for another 1-2 minutes.
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Toss to coat evenly and cook for 1-2 minutes, allowing the sauce to thicken slightly.
- Divide warm cooked rice among two serving bowls. Top each with the chicken and vegetable mixture.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For an even faster meal, use pre-cooked rice or a rice cooker. Feel free to swap vegetables based on what you have on hand – snap peas, corn, or mushrooms work wonderfully. A squeeze of lime juice or a drizzle of sriracha can add an extra kick. This recipe is also great for meal prepping!
