Description
This Easy Asian Chicken Rice Bowl is a quick and delicious one-bowl meal featuring tender chicken, fresh vegetables, and flavorful Asian-inspired sauce over a bed of fluffy rice. Perfect for a weeknight dinner or meal prep!
Ingredients
Units
Scale
Serves 4
- For the chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (or vegetable oil)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- For the sauce:
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in 2 teaspoons water (optional, for thickening)
- For the rice bowl:
- 2 cups (370 g) cooked jasmine or brown rice
- 2 cups (150 g) steamed broccoli florets
- 1 cup (100 g) shredded carrots
- 1/4 cup (30 g) sliced green onions
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Cook the chicken:
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces, garlic, and ginger. Stir-fry until the chicken is cooked through and golden brown, about 5-7 minutes.
- Prepare the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil.
- Pour the sauce into the skillet with the chicken. Stir well to coat.
- If you prefer a thicker sauce, add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
- Assemble the rice bowls:
- Divide the cooked rice among 4 bowls. Top each bowl with the cooked chicken, steamed broccoli, and shredded carrots.
- Garnish and serve:
- Sprinkle each bowl with sliced green onions and sesame seeds. Serve immediately.
Notes
- Swap chicken with shrimp, beef, or tofu for a variation.
- Add other vegetables like bell peppers, snap peas, or edamame for extra color and nutrients.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving.