Description
A 30-minute weeknight meal featuring tender chicken, fluffy rice, crisp vegetables, and a savory-sweet sauce. Perfect for families or quick lunches, this bowl combines pantry staples into a colorful, flavorful dish with minimal effort.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 cups cooked white or brown rice
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup broccoli florets
1 red bell pepper, diced
1 cup shredded carrots
2 green onions, thinly sliced
1 tablespoon sesame seeds (optional for topping)
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons cornstarch
1/4 cup water
2 garlic cloves, minced
1 teaspoon fresh grated or ground ginger
Instructions
In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, cornstarch, water, minced garlic, and ginger until smooth. Set aside.
Dice chicken into small, even pieces. Toss with garlic powder, onion powder, smoked paprika, salt, and pepper until coated.
Heat a skillet over medium-high heat. Add olive oil, then cook chicken until golden and cooked through, about 5-7 minutes.
Add broccoli, red bell pepper, and carrots to skillet. Sauté for 3-4 minutes until slightly tender.
Pour sauce into skillet and stir. Simmer until sauce thickens, 2-3 minutes. Stir in green onions.
Serve over rice in bowls and top with sesame seeds if using.
Notes
Use brown rice for added fiber.
Add bean sprouts or peas for extra vegetables.
Store leftovers in an airtight container for up to 3 days.
Use chicken thighs for juicier results.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stir Fry
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 8g
- Sodium: 1800mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg