Description
This Easy Asian Chicken Rice Bowl is a quick and flavorful dish featuring tender chicken cooked in a sweet and savory Asian-inspired sauce, served over fluffy jasmine rice with fresh vegetables like shredded carrots, cucumber, and edamame. Perfect for a nutritious weeknight dinner or convenient meal prep, it balances bold flavors with simple ingredients for a satisfying and wholesome meal.
Ingredients
Chicken and Rice
- 1 1/2 lb boneless, skinless chicken thighs or breasts, diced
- 3 cups cooked jasmine rice
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 cup shredded carrots
- 1/2 cucumber, sliced
- 1/2 cup edamame
- 2 green onions, sliced
- 1 tbsp sesame seeds
Sauce
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce
- 1 tsp sriracha (optional)
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, hoisin sauce, and sriracha to create a sweet and savory sauce base.
- Make the Cornstarch Slurry: In another small bowl, mix the cornstarch with water until fully smooth to use as a thickening agent for the sauce later.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken and cook, stirring occasionally, for 6 to 8 minutes until the chicken is golden brown and cooked through.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking briefly for 30 seconds to release their flavors and infuse the chicken.
- Combine Sauce with Chicken: Pour the prepared sauce into the skillet, tossing to evenly coat the chicken pieces with the flavorful mixture.
- Thicken the Sauce: Add the cornstarch slurry to the skillet and cook for 1 to 2 minutes, stirring until the sauce thickens and becomes glossy, perfectly clinging to the chicken.
- Assemble the Bowl: Divide the cooked jasmine rice evenly among four serving bowls.
- Add Toppings: Top the rice with the saucy chicken, then arrange shredded carrots, sliced cucumber, and edamame on top for freshness and crunch.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds over each bowl as garnish, and serve immediately while warm.
Notes
- Chicken thighs provide a juicier texture, but chicken breasts can be used if preferred.
- Substitute cooked brown rice, quinoa, or cauliflower rice for a different texture or dietary preference.
- Feel free to add extra vegetables like broccoli florets, bell peppers, or shredded cabbage for more color and nutrients.
- Adjust the amount of sriracha to control the spice level to your liking.
- For meal prepping, keep the chicken, rice, and vegetables separate and assemble bowls just before eating to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Asian
