Description
This easy chicken rice bowl is quick, colorful, customizable, and satisfying. Made with juicy soy garlic chicken, fluffy rice, crisp vegetables, avocado, herbs, and lime, it is perfect for weeknight dinners, family meals, or meal prep lunches.
Ingredients
1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
4 cups cooked white or brown rice
2 tablespoons olive oil or avocado oil, divided
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar or apple cider vinegar
1 1/2 tablespoons honey or maple syrup
3 garlic cloves, minced
1 teaspoon fresh ginger, grated, optional but recommended
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 medium red bell pepper, thinly sliced
1 small cucumber, diced or sliced
1 cup shredded carrots
3 green onions, sliced
1/4 cup fresh cilantro or parsley, chopped
1–2 limes, cut into wedges
Salt and black pepper, to taste
Optional toppings: sesame seeds, sliced avocado, sriracha, or chili flakes
Instructions
Cook the rice according to package directions if you do not already have leftover rice.
Once the rice is cooked, fluff it with a fork, cover, and keep warm.
Pat the chicken dry with paper towels.
Cut the chicken into bite-size pieces, about 1-inch cubes or thin strips.
Season the chicken generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken in a single layer, working in batches if needed so the pan is not overcrowded.
Sear the chicken for 5–7 minutes, stirring occasionally, until golden on the outside and cooked through.
The chicken should reach an internal temperature of 165°F.
Transfer the cooked chicken to a plate and set aside.
Do not wipe out the skillet.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
Add the minced garlic and grated ginger.
Cook for 30–60 seconds, stirring constantly, until fragrant.
Pour in the soy sauce, rice vinegar, honey, and sesame oil.
Scrape up any browned bits from the bottom of the pan.
In a small bowl, whisk together the cornstarch and water to make a slurry.
Stir the slurry into the skillet.
Simmer for 1–2 minutes, until the sauce becomes slightly thickened and glossy.
Return the chicken to the skillet.
Toss the chicken until it is well coated in the sauce.
Taste and adjust seasoning if needed.
Divide the warm rice between 4 bowls.
Top each bowl with the saucy chicken.
Add the red bell pepper, cucumber, shredded carrots, green onions, herbs, and any optional toppings.
Finish each bowl with a squeeze of fresh lime.
Serve immediately.
Notes
Cut the chicken into even pieces so it cooks at the same rate.
Do not overcrowd the pan, or the chicken will steam instead of sear.
Use leftover rice to make this recipe faster.
Rinse rice before cooking for a fluffier texture, unless the package says otherwise.
Start with less sauce in the bowl and add more if needed to avoid making the rice too salty or soggy.
For extra heat, add sriracha, chili garlic sauce, red pepper flakes, or diced jalapeño.
For a lower-carb version, use cauliflower rice or serve over shredded lettuce.
For meal prep, store rice, chicken, and fresh vegetables separately for the best texture.
Cooked chicken and rice keep well in the refrigerator for 3–4 days.
Reheat chicken and rice gently with a splash of water to keep the rice from drying out.
Fresh toppings like cucumber, herbs, avocado, and lime are best added just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Asian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg