Chicken Rice Bowl with Veggies and Savory Sauce Recipe
Introduction
This Chicken Rice Bowl is a flavorful and easy-to-make meal perfect for busy weeknights. Tender chicken cubes are cooked in a savory sauce with bell peppers and tomatoes, served over fluffy white rice. It’s a satisfying dish that can be ready in under 30 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes (optional)
- 2 cups cooked long-grain white rice
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- Sesame seeds (for garnish, optional)
- Sriracha or other hot sauce (for garnish, optional)
Instructions
- Step 1: Chop the onion, garlic, and bell peppers into roughly equal-sized pieces for even cooking.
- Step 2: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned and almost cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 4: Add the chopped bell peppers, diced tomatoes with their juice, chicken broth, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, and red pepper flakes if using. Stir well to combine and bring to a simmer. Reduce heat to low and let it simmer for 5-7 minutes, or until the sauce thickens.
- Step 5: Return the cooked chicken to the skillet and stir it into the sauce. Simmer for another 2-3 minutes until the chicken is heated through.
- Step 6: Divide the cooked rice evenly among four bowls.
- Step 7: Spoon the chicken and sauce mixture over the rice in each bowl. Top with shredded carrots and chopped green onions.
- Step 8: Garnish with sesame seeds and a drizzle of sriracha or other hot sauce if desired.
- Step 9: Serve immediately and enjoy your flavorful chicken rice bowl.
Tips & Variations
- Use jasmine rice instead of long-grain white rice for a more aromatic base.
- Swap chicken breasts for thighs for a juicier texture.
- Add snap peas or broccoli alongside the peppers for extra vegetables.
- Adjust the amount of red pepper flakes or hot sauce to control the heat level.
- For a gluten-free option, substitute soy sauce with tamari.
Storage
Store leftover chicken rice bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep the sauce from thickening too much. Garnish fresh after reheating for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely and pat it dry before cooking to ensure even browning and proper texture.
Is this recipe suitable for meal prep?
Absolutely. This dish reheats well and can be portioned into containers for easy lunches or dinners throughout the week.
Print
Chicken Rice Bowl with Veggies and Savory Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken Rice Bowl is a flavorful and easy-to-make dish featuring tender chicken breasts cooked with colorful bell peppers and a savory, slightly sweet sauce. Served over fluffy white rice and topped with fresh shredded carrots and green onions, it’s a wholesome meal perfect for any day of the week.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup shredded carrots
- 1/2 cup chopped green onions
Liquids and Sauces
- 1 tbsp olive oil
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1 tbsp rice vinegar
Dry Ingredients
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp ground ginger
- 1/2 tsp red pepper flakes (optional)
- 2 cups cooked long-grain white rice
Optional Garnishes
- Sesame seeds
- Sriracha or other hot sauce
Instructions
- Prepare the vegetables: Chop the onion, garlic, and bell peppers into roughly equal-sized pieces to ensure even cooking and a balanced texture in the dish.
- Cook the chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until the pieces are browned and nearly cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside to keep warm.
- Sauté onions and garlic: Add the chopped onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, creating the flavorful base for the sauce.
- Create the sauce and simmer: Add the chopped bell peppers, undrained diced tomatoes, chicken broth, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, and red pepper flakes (if using) to the skillet. Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5-7 minutes until the sauce thickens slightly.
- Combine chicken and sauce: Return the browned chicken pieces to the skillet and stir them into the sauce. Continue to simmer for 2-3 minutes, allowing the chicken to finish cooking through and absorb the flavors of the sauce.
- Prepare bowls: Divide the cooked long-grain white rice evenly among four bowls as the base for the dish.
- Assemble the bowls: Spoon the chicken and sauce mixture generously over the rice in each bowl. Top with shredded carrots and chopped green onions to add freshness and crunch.
- Garnish and serve: Sprinkle sesame seeds on top and add a drizzle of Sriracha or your favorite hot sauce if desired for a spicy kick. Serve the chicken rice bowls immediately while warm.
Notes
- Using boneless, skinless chicken breasts keeps this recipe lean and healthy.
- Adjust the red pepper flakes and Sriracha to control the heat level according to your preference.
- If preferred, substitute brown rice or cauliflower rice for a different texture or dietary needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Asian Fusion
Keywords: chicken rice bowl, easy chicken recipe, weeknight dinner, chicken stir-fry, quick chicken meals, Asian inspired chicken, healthy chicken bowls
