This Asian Chicken Rice Bowl is a delicious and satisfying meal that combines tender chicken, fluffy rice, and a vibrant mix of vegetables, all coated in a flavorful Asian-inspired sauce. It’s a perfect balance of savory, sweet, and slightly tangy flavors, making it a favorite for a quick weeknight dinner or a hearty lunch. The dish is versatile, allowing you to customize it with your favorite veggies or add a bit of spice for an extra kick. Plus, it’s a great way to use up any leftover rice and veggies you have on hand.
Ingredients:
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- For the Rice Bowl:
- 2 cups cooked jasmine or basmati rice
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1 bell pepper, thinly sliced
- 1/2 cup edamame, shelled
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds (optional, for garnish)
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha or chili garlic sauce (optional, for heat)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
Instructions:
- Marinate the Chicken:
- In a medium bowl, combine the soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 15 minutes, or up to 2 hours for more flavor.
- Cook the Chicken:
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add a bit more sesame oil if needed. Add the broccoli, carrots, and bell pepper. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. Add the edamame and cook for an additional 2 minutes.
- Make the Sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha (if using), honey, rice vinegar, and sesame oil. Stir in the cornstarch mixture to thicken the sauce slightly.
- Combine Everything:
- Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened.
- Assemble the Bowls:
- Divide the cooked rice into bowls. Top with the chicken and vegetable mixture. Garnish with green onions and sesame seeds if desired.
- Serve:
- Serve the Asian Chicken Rice Bowls hot, with extra sriracha on the side for those who like a bit more heat.
Enjoy your flavorful and nutritious Asian Chicken Rice Bowl!
