Chili Chicken & Mixed Veggie Rice Bowl
Chili Chicken & Mixed Veggie Rice Bowl is a vibrant and flavorful dish that combines tender marinated chicken with a medley of fresh vegetables, all served over fluffy white rice. With its perfect balance of spice and sweetness from the sauce, this bowl is not only satisfying but also packed with nutrients. Ideal for a quick weeknight dinner or meal prep, it can be customized to suit your taste preferences. In just 27 minutes, you can whip up this colorful dish that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Main
- 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
- ½ tsp red chili flakes
- ½ cup chicken stock
- 1 cup cooked white rice
Instructions
- Marinate the chicken strips in soy sauce, cornstarch, and sesame oil for about 10 minutes.
- In a mixing bowl, combine soy sauce, honey, rice vinegar, red chili flakes, and chicken stock to make the sauce.
- Heat vegetable oil in a wok over medium-high heat and cook the marinated chicken until golden brown. Set aside.
- In the same wok, stir-fry minced garlic and vegetables for about 3-4 minutes until crisp-tender.
- Return the cooked chicken to the wok with the sauce and mix until everything is coated and heated through.
- Serve over warm cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://emmadishes.com/chili-chicken-mixed-veggie-rice-bowl/