Chicken and Rice Bowl
This chicken and rice bowl is a versatile, protein-packed meal featuring tender, juicy chicken, fluffy rice, and vibrant vegetables, all drizzled with a flavorful sauce.
Ingredients
For the chicken
- 1.5 pounds boneless, skinless chicken breasts or thighs Thighs deliver more flavor and moisture.
- 3 tablespoons soy sauce or tamari For gluten-free option.
- 2 tablespoons honey or brown sugar
- 2 tablespoons olive oil
- 3 cloves garlic, minced The aromatic foundation of our flavor profile.
- 1 tablespoon fresh ginger, grated Adds a warming zing that elevates the entire dish.
- 1 teaspoon sesame oil For that distinctive nutty aroma.
- 1 lime juiced
- Salt and freshly ground black pepper to taste
For the rice
- 2 cups long-grain white rice Jasmine or basmati work wonderfully.
- 3.5 cups chicken broth Enhances flavor compared to plain water.
- 1 tablespoon butter or oil
- 1 teaspoon salt
For the bowl assembly
- 2 cups broccoli florets, blanched
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 cucumber diced
- 2 green onions sliced
- 1 avocado sliced Adds creamy richness.
- Sesame seeds for garnish
- Cilantro leaves for garnish
For the sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 2 garlic cloves minced
- 1 teaspoon sriracha or chili garlic sauce Adjust based on heat preference.
Instructions
Marinate the Chicken
- Cut chicken into 1-inch cubes for even cooking.
- In a medium bowl, combine soy sauce, honey, olive oil, minced garlic, grated ginger, sesame oil, lime juice, salt, and pepper.
- Add chicken pieces to the marinade and coat well.
- Cover and refrigerate for at least 15 minutes, optimally 30 minutes to 2 hours.
Cook the Rice
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat butter or oil over medium flame.
- Add the rinsed rice, stirring for 1-2 minutes until slightly translucent.
- Pour in chicken broth and salt, bring to a boil.
- Reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
- Remove from heat and let rest covered for an additional 5 minutes before fluffing.
Cook the Chicken
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil.
- Remove chicken from marinade and shake off excess liquid.
- Cook chicken in batches for 3-4 minutes without moving to develop a golden crust.
- Flip and cook for an additional 2-3 minutes until internal temperature reaches 165°F (74°C).
- Transfer to a plate and cover loosely with foil to rest.
Prepare the Vegetables
- Blanch broccoli in salted boiling water for 2 minutes until bright green and crisp.
- Immediately transfer to an ice bath, then drain.
- Slice bell pepper, carrot, cucumber, and green onions.
- Slice avocado last to prevent browning.
Make the Sauce
- Whisk together all sauce ingredients in a small bowl until honey is dissolved.
- Taste and adjust seasonings as needed.
- For thicker sauce, simmer in a small saucepan for 3-5 minutes.
Assemble the Bowls
- Divide the rice among four bowls, placing it on one side.
- Arrange chicken pieces next to the rice.
- Group vegetables in separate sections around the bowl.
- Drizzle sauce over the chicken and vegetables.
- Garnish with sliced green onions, sesame seeds, and cilantro leaves.
Notes
Consider adding crushed peanuts or crispy fried shallots for extra texture. Store components separately if preparing ahead.