Description
A quick and easy recipe for a balanced chicken and vegetable rice bowl.
Ingredients
Scale
- 1 cup uncooked white rice
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook rice according to package directions.
- In a bowl, toss chicken pieces with soy sauce and sesame oil.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add broccoli, carrots, and bell pepper to the same skillet. Cook until vegetables are tender-crisp, about 5 minutes.
- Add minced garlic to the vegetables and cook for 1 minute until fragrant.
- Return the chicken to the skillet. Season with salt and pepper. Stir to combine everything.
- Divide the cooked rice among serving bowls. Top with the chicken and vegetable mixture.
Notes
- You can substitute chicken with tofu or shrimp for a different protein source.
- Use brown rice for added fiber.
- Add a drizzle of sriracha for heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 32
- Cholesterol: 85
Keywords: rice bowl, chicken, vegetables, easy dinner, quick meal, stir-fry