Chili Chicken & Mixed Veggie Rice Bowl
Chili Chicken & Mixed Veggie Rice Bowl is a vibrant and satisfying dish that brings together tender chicken and colorful vegetables, making it perfect for a quick weeknight dinner or meal prep. With a delightful blend of flavors from soy sauce, honey, and fresh produce, this recipe is not only easy to prepare but also packed with nutrition. In just 27 minutes, you can enjoy a hearty bowl that impresses family and friends alike. Customize the vegetables based on your preferences or what you have on hand for a truly versatile meal.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 300g chicken breast, sliced into strips
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 cup broccoli florets
- 1 cup red bell pepper, thinly sliced
- 1 cup green bell pepper, thinly sliced
- 1 cup carrots, julienned
- 1 cup snow peas
- 2 garlic cloves, minced
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp red chili flakes
- ½ cup chicken stock
- 2 cups cooked white rice
Instructions
- Marinate chicken strips in soy sauce, cornstarch, and sesame oil for 10 minutes.
- In a bowl, mix sauce ingredients: soy sauce, rice vinegar, honey, red chili flakes, and chicken stock.
- Heat vegetable oil in a wok over medium-high heat; cook marinated chicken until golden brown (5-6 minutes). Remove and set aside.
- Stir-fry garlic and vegetables in the same wok for 3-4 minutes until just tender.
- Return chicken to the wok; pour in the sauce and stir until everything is heated through (2-3 minutes).
- Serve over cooked rice and garnish as desired.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 487
- Sugar: 7g
- Sodium: 976mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg