Chili Chicken & Mixed Veggie Rice Bowl
Indulge in the delightful flavors of the Chili Chicken & Mixed Veggie Rice Bowl, a dish that brings together tender chicken and a vibrant array of vegetables enveloped in a savory sauce. This quick and easy recipe is perfect for busy weeknights or meal prepping, allowing you to enjoy a nutritious and colorful meal in under 30 minutes. With its balance of spice and sweetness, this bowl not only satisfies your hunger but also tantalizes your taste buds. Customize it with your favorite veggies or proteins for a unique twist every time you make it. Experience the joy of cooking with this wholesome and flavorful dish!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 300g chicken breast
- 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 mushroom sauce (optional)
- 1 tbsp rice vinegar
- 1 tbsp honey
- ½ tsp red chili flakes
- ½ cup chicken stock
- 2 cups cooked white rice
Instructions
- Marinate sliced chicken in soy sauce, cornstarch, and sesame oil for 10 minutes.
- Whisk together sauce ingredients: soy sauce, mushroom sauce (optional), rice vinegar, honey, red chili flakes, and chicken stock.
- Heat vegetable oil in a wok; cook marinated chicken until golden brown and set aside.
- In the same wok, stir-fry minced garlic and vegetables for 3-4 minutes until just tender.
- Return chicken to the wok; add sauce and stir until combined and heated through.
- Serve over cooked white rice.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 80mg