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Chicken and Rice Bowl Recipe

Asian-inspired · Main course · 40 min total

A hearty and flavorful one-bowl meal featuring tender chicken, fluffy rice, and a medley of vegetables, all brought together with a savory soy-ginger sauce.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 cups cooked white rice (from about 1 cup uncooked)
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1 tablespoon vegetable oil
• 1/4 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 tablespoon toasted sesame seeds

Instructions

1. In a bowl, combine chicken pieces with soy sauce, sesame oil, garlic, and ginger. Marinate for 10 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. In the same skillet, add broccoli, carrot, and red bell pepper. Stir-fry for 2-3 minutes until slightly tender.
4. Return chicken to the skillet. Add chicken broth and bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens, about 1 minute.
5. Divide cooked rice among 4 bowls. Top with chicken and vegetable mixture. Garnish with green onions and sesame seeds.

Tips

• For extra flavor, add a drizzle of sriracha or chili oil before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make it a complete meal, add a fried egg on top.

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