Description
Chili Chicken & Mixed Veggie Rice Bowl is a vibrant and flavorful dish that brings together tender chicken, colorful vegetables, and a savory sauce over fluffy rice. Perfect for busy weeknights or as a meal prep option, this recipe offers a quick and satisfying culinary experience. In just 27 minutes, you can whip up this delicious bowl that’s not only nutritious but also customizable to suit your taste. Whether you’re feeding the family or enjoying a solo lunch, this dish will impress with its bold flavors and fresh ingredients.
Ingredients
Scale
- 300g chicken breast (sliced into strips)
- 1 cup broccoli florets
- 1 cup red bell pepper (thinly sliced)
- 1 cup green bell pepper (thinly sliced)
- 1 cup carrots (julienned)
- 1 cup snow peas
- 2 cups cooked white rice
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 2 garlic cloves (minced)
- 1 tbsp vegetable oil
- 3 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp red chili flakes (or to taste)
- ½ cup chicken stock
Instructions
- Marinate the chicken in soy sauce, cornstarch, and sesame oil for about 10 minutes.
- Mix all sauce ingredients in a bowl until well combined.
- Heat vegetable oil in a wok over medium-high heat; cook the marinated chicken until golden brown. Remove and set aside.
- Stir-fry minced garlic and chopped vegetables in the same wok for about 3-4 minutes until tender yet crisp.
- Return the chicken to the wok, add the sauce, and stir until heated through.
- Serve the mixture over cooked rice and garnish as desired.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 460
- Sugar: 9g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg