Description
These spicy chicken rice bowls combine tender chicken, fresh vegetables, and jasmine rice, all coated in a bold homemade chili garlic sauce. It’s a quick, flavorful, and balanced meal perfect for busy weeknights or meal prep.
Ingredients
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons cornstarch
1/2 teaspoon black pepper
1 tablespoon neutral oil (like avocado or vegetable oil)
3 cups cooked jasmine rice
1 cup shredded carrots
1 cup thinly sliced cucumbers
1/2 cup edamame, shelled and steamed
2 green onions, chopped
1 tablespoon sesame seeds
For the Chili Garlic Sauce:
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/2 teaspoon sesame oil
1 garlic clove, minced
Instructions
- In a medium bowl, combine chicken thighs with soy sauce, sesame oil, honey, cornstarch, and black pepper. Toss well and let marinate for 10–15 minutes.
- While the chicken marinates, prepare the chili garlic sauce by whisking together chili garlic sauce, soy sauce, rice vinegar, honey, sesame oil, and minced garlic in a small bowl. Set aside.
- Heat neutral oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
- Add the chili garlic sauce to the skillet and stir for 1–2 minutes until the sauce thickens and coats the chicken.
- Divide cooked jasmine rice into four bowls. Top each with spicy chicken, shredded carrots, sliced cucumbers, edamame, green onions, and a sprinkle of sesame seeds.
- Serve warm or at room temperature. Optional: Add extra chili garlic sauce or a squeeze of lime for more heat or brightness.
Notes
For a vegetarian option, substitute chicken with tofu or tempeh.
To make it gluten-free, use tamari instead of soy sauce.
Swap jasmine rice with cauliflower rice or shredded cabbage for a low-carb version.
Customize with extra veggies like bell peppers, avocado, or radishes.
Store components separately in the fridge for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg