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Chicken rice bowls - Image 3

Easy Chicken Rice Bowls

These quick and easy chicken rice bowls are a complete meal with juicy, flavorful chicken, fluffy rice, and crisp-tender vegetables. Infinitely customizable and perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 0.25 cup low-sodium soy sauce or tamari
  • 3 tbsp honey or maple syrup
  • 2 tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp cornstarch
  • 2 tbsp neutral oil like avocado or vegetable oil, divided
  • 4 cups cooked white or brown rice about 1.5 cups uncooked
  • 4 cups mixed vegetables like broccoli florets, bell peppers, snap peas, or shredded carrots
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Cutting board and sharp chef's knife
  • Medium mixing bowl
  • Whisk
  • Tongs
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and cornstarch until the cornstarch is fully dissolved. Add the cubed chicken and toss to coat thoroughly. Let it marinate for at least 10 minutes while you prep your vegetables. This quick marinade is the flavor foundation.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Using tongs, remove the chicken from the marinade (reserve the marinade!) and add it to the hot skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and nicely browned on all sides. Transfer the cooked chicken to a clean plate.
  3. Add the remaining tablespoon of oil to the same skillet. Add your chopped vegetables and stir-fry for 3-5 minutes until they are crisp-tender and vibrant. For even cooking, add harder veggies like carrots first, then softer ones like peppers.
  4. Pour the reserved marinade into the skillet with the vegetables. Bring to a simmer, stirring constantly. The sauce will thicken and become glossy in about 1-2 minutes. This step cooks out the raw garlic and ginger and creates a delicious glaze.
  5. Return the cooked chicken to the skillet and toss everything together until the chicken and vegetables are evenly coated in the glossy sauce. Remove from heat.
  6. To serve, divide the cooked rice among four bowls. Top each with the saucy chicken and vegetable mixture. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy the perfect balance of flavors and textures.

Notes

Chef's Tips:
• For the juiciest chicken, don't overcrowd the pan. Cook in batches if needed.
• The sauce will continue to thicken as it cools. Add a splash of water or broth when reheating if it gets too thick.
• Serve with a wedge of lime for a bright, acidic finish.
Food Safety:
• Always bring the reserved marinade to a full boil when adding it back to the pan to eliminate any bacteria from the raw chicken.
• Store leftovers in airtight containers in the refrigerator within 2 hours of cooking.