Easy Chicken Rice Bowl That Will Warm Your Soul

This Easy Chicken Rice Bowl combines savory chicken, rice, and veggies, making it a quick, customizable comfort food.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts Can use leftover roasted chicken.

For the Sauce

2 tablespoons Olive Oil Can use sesame oil for extra flavor.
1 medium Onion Use shallots for a milder flavor.
2 cloves Garlic Fresh is preferable for taste.
3 tablespoons Soy Sauce Tamari for gluten-free, or low-sodium soy sauce.
1 tablespoon Brown Sugar Honey or maple syrup can be used as alternatives.
1 tablespoon Cornstarch Arrowroot powder for gluten-free thickener.
2 tablespoons Rice Vinegar Apple cider vinegar or white vinegar can work.
1 teaspoon Ground Ginger Fresh ginger can be used for bolder flavor.
½ teaspoon Red Pepper Flakes Omit if you prefer no spice.

For the Vegetables

1 cup Red Bell Pepper Any bell pepper or other vegetables like zucchini can work.
1 cup Green Bell Pepper Any bell pepper or other vegetables like zucchini can work.
1 can Diced Tomatoes Fresh tomatoes can replace canned.
1 cup Shredded Carrots Other cooked vegetables can be included.
2 tablespoons Chopped Green Onions Chives can be used instead.
1 tablespoon Sesame Seeds Omit if allergic.

For Serving

4 cups Cooked Long-Grain White Rice Quinoa or brown rice for a healthier option.
to taste Sriracha or Hot Sauce Omit or adjust to taste based on spice preference.

Equipment

large skillet
spatula

Method

Step-by-Step Instructions

Prepare your ingredients by chopping the onion, garlic, and bell peppers into bite-sized pieces.
Heat 2 tablespoons of olive oil in your skillet over medium-high heat and cook the diced chicken breasts for about 5-7 minutes until browned.
Sauté the chopped onion for about 3-5 minutes until translucent, then stir in minced garlic and cook for an additional minute.
Add chopped bell peppers and diced tomatoes to the skillet, then pour in chicken broth and soy sauce along with brown sugar, cornstarch, rice vinegar, and ginger. Simmer for 5-7 minutes.
Return the chicken to the skillet, stirring everything and letting it simmer for 2-3 minutes.
Divide the cooked rice into bowls and top each with the chicken and vegetable mixture.
Garnish with shredded carrots, chopped green onions, sesame seeds, and drizzle with sriracha if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 75mgCalcium: 75mgIron: 3mg

Notes

This Chicken Rice Bowl is perfect for leftovers and can be customized with seasonal ingredients.

Tried this recipe?

Let us know how it was!