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Chicken and Vegetable Rice Bowl Recipe

Asian-inspired · Main course · 40 min total

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

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cups cooked white or brown rice
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 cup frozen peas
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. In a bowl, combine chicken, soy sauce, sesame oil, garlic, and ginger. Let 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 and set aside.
3. In the same skillet, add bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until tender-crisp. Add peas and cook for 1 minute more.
4. Return chicken to the skillet. Add cooked rice and stir-fry for 2-3 minutes until heated through.
5. Divide among bowls, garnish with green onions and sesame seeds. Serve immediately.

Tips

• For extra flavor, add a splash of rice vinegar or sriracha to the sauce.
• You can substitute chicken with tofu or shrimp.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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