Chicken Rice Bowl with Veggies and Savory Sauce Recipe

Introduction

This Chicken Rice Bowl is a flavorful and easy meal that comes together quickly on busy weeknights. Tender chicken cubes simmer in a savory sauce with colorful vegetables, served over steaming white rice for a satisfying dinner everyone will love.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp cornstarch
• 1 tbsp rice vinegar
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes (optional)
• 2 cups cooked long-grain white rice
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• Sesame seeds (for garnish, optional)
• Sriracha or other hot sauce (for garnish, optional)

Instructions

1. Step 1: Chop the onion, garlic, and bell peppers into roughly the same size pieces for even cooking.
2. Step 2: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and nearly cooked through, about 5 to 7 minutes. Remove chicken from the skillet and set aside.
3. Step 3: Add the chopped onion to the skillet and cook until softened, about 3 to 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Add the chopped bell peppers, undrained diced tomatoes, chicken broth, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, and red pepper flakes if using. Stir well to combine all ingredients.
5. Step 5: Bring the mixture to a simmer. Reduce the heat to low and let it simmer for 5 to 7 minutes, or until the sauce thickens.
6. Step 6: Return the cooked chicken to the skillet. Stir it into the sauce and simmer for an additional 2 to 3 minutes until the chicken is heated through.
7. Step 7: Divide the cooked rice evenly among four bowls.
8. Step 8: Spoon the chicken and sauce mixture over the rice in each bowl. Top with shredded carrots and chopped green onions.
9. Step 9: Garnish with sesame seeds and sriracha or your preferred hot sauce if desired.
10. Step 10: Serve immediately and enjoy your delicious chicken rice bowl.

Tips & Variations

• For extra flavor, marinate the chicken cubes in a bit of soy sauce and ginger before cooking.
• Try using brown rice or quinoa instead of white rice for a healthier twist.
• Add steamed broccoli or snap peas for additional vegetables and crunch.
• If you prefer less sweetness, reduce the brown sugar to 2 tablespoons or omit entirely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. The sauce may thicken after storage; add a splash of chicken broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, you can use boneless, skinless chicken thighs instead of breasts for a juicier option. Adjust cooking time accordingly since thighs may take a bit longer to cook through.

Is this recipe spicy?

The basic recipe is mildly flavored, but the optional red pepper flakes and sriracha provide heat. You can adjust the spice level to your preference or omit the spicy ingredients entirely for a milder dish.

Chicken Rice Bowl with Veggies and Savory Sauce Recipe

Print Recipe

★★★★★

5 from 790 reviews

This Chicken Rice Bowl recipe is a quick and flavorful meal featuring tender chicken pieces simmered in a savory, slightly sweet sauce with vibrant bell peppers and tomatoes. Served over fluffy white rice and topped with fresh carrots, green onions, and optional garnishes like sesame seeds and sriracha, this dish is perfect for an easy weeknight dinner that satisfies and delights.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup shredded carrots
• 1/2 cup chopped green onions

Sauce and Seasonings

• 1 tbsp olive oil
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp cornstarch
• 1 tbsp rice vinegar
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes (optional)

For Serving & Garnish

• 2 cups cooked long-grain white rice
• Sesame seeds (for garnish, optional)
• Sriracha or other hot sauce (for garnish, optional)

Instructions

1. Prep Vegetables: Chop the onion, garlic, and bell peppers into roughly the same size pieces to ensure even cooking and texture balance in the dish.
2. Cook Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken pieces and cook, stirring occasionally, until they are browned on all sides and almost cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside to rest.
3. Sauté Aromatics: In the same skillet, add the chopped onion and cook until softened, about 3-5 minutes. Then stir in the minced garlic and cook for an additional 1 minute until fragrant, releasing its flavor into the oil.
4. Combine Sauce Ingredients and Simmer: Add the chopped bell peppers, undrained diced tomatoes, chicken broth, soy sauce, brown sugar, cornstarch, rice vinegar, ground ginger, and red pepper flakes (if using) to the skillet. Stir well to combine all ingredients. Bring the mixture to a simmer over medium heat, then reduce heat to low and let it simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Finish Chicken in Sauce: Return the chicken pieces to the skillet, stirring them into the thickened sauce. Let everything simmer together for 2-3 minutes, ensuring the chicken is heated through and coated with the flavorful sauce.
6. Prepare Serving Bowls: Divide the cooked long-grain white rice evenly among four bowls as the base of the dish.
7. Assemble the Bowls: Spoon the chicken and sauce mixture over the rice in each bowl, distributing it evenly to ensure each serving gets plenty of the delicious sauce and vegetables.
8. Add Toppings and Garnishes: Sprinkle the shredded carrots and chopped green onions on top of each bowl for freshness and crunch. Garnish with sesame seeds and a drizzle of sriracha or your favorite hot sauce, if desired, to add texture and a touch of heat.
9. Serve Immediately: Enjoy the chicken rice bowls right away while warm and flavorful for the best taste experience.

Notes

• For a gluten-free version, use gluten-free soy sauce or tamari.
• Adjust the amount of red pepper flakes or sriracha to control the spice level.
• This recipe works well with brown rice or cauliflower rice for a healthier alternative.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
• Adding fresh herbs like cilantro or parsley on top can add a fresh twist.

Keywords: Chicken Rice Bowl, quick dinner, easy recipe, one-pan meal, chicken breast recipe, savory chicken bowl