Spicy Chicken & Veggie Rice Bowl with Garlic Stir-Fry Sauce

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Introduction

Healthy Chicken Veggie Rice Bowl is the perfect balance of bold flavors, vibrant vegetables, and lean protein—all brought together with a fragrant garlic stir-fry sauce that transforms simple ingredients into something truly satisfying. This bowl is special because it layers different textures: juicy chicken, crisp-tender vegetables, fluffy rice, and a glossy spicy sauce that ties everything together. The heat from chili flakes blends beautifully with the sweetness of honey and the savory depth of soy sauce. A quick tip: slice the chicken and vegetables evenly to ensure they cook quickly and stay tender without losing their fresh crunch.

Ingredients

For the Chicken & Veggies

• 1 lb boneless skinless chicken breasts, sliced thin (454 g)
• 1 tbsp olive oil (15 ml)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets (150 g)
• 1 medium carrot, julienned
• 1/2 tsp salt (3 g)
• 1/2 tsp black pepper (2 g)
• 1/2 tsp chili flakes (optional)

For the Garlic Stir-Fry Sauce

• 3 tbsp soy sauce (45 ml)
• 1 tbsp rice vinegar (15 ml)
• 1 tbsp honey (15 ml)
• 1 tbsp sriracha or chili sauce (15 ml)
• 2 cloves garlic, minced
• 1/2 tsp ginger, grated
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

For the Rice Bowl

• 3 cups cooked jasmine or basmati rice (570 g)
• 1 tbsp sesame seeds (optional)
• 2 tbsp chopped green onions (optional)

Step-by-Step Instructions

1. Prepare the chicken.

   Slice the chicken breasts into thin strips for quick, even cooking. Season with salt, pepper, and chili flakes for heat and flavor.

2. Sauté the chicken.

   Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes until golden and fully cooked through. Remove and set aside.

3. Cook the vegetables.

   In the same skillet, add bell peppers, zucchini, broccoli, and carrots. Stir-fry for 4–5 minutes until crisp-tender and lightly charred. Avoid overcooking to maintain color and crunch.

4. Make the garlic stir-fry sauce.

   In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha, garlic, ginger, and the cornstarch slurry. The mixture should be glossy and slightly thick.

5. Combine chicken and vegetables.

   Return the cooked chicken to the skillet with the veggies. Pour in the prepared sauce and stir well to coat everything evenly.

6. Simmer and thicken.

   Allow the sauce to simmer for 1–2 minutes until it thickens and clings beautifully to the chicken and vegetables.

7. Prepare the rice bowls.

   Scoop cooked rice into bowls. Top with the spicy chicken and veggie mixture, ensuring each bowl has a colorful variety of ingredients.

8. Add final touches.

   Sprinkle with sesame seeds and green onions for added texture and freshness.

9. Serve hot.

   Enjoy this flavorful, balanced rice bowl immediately while everything is warm and vibrant.

FAQs

Can I use brown rice instead of white rice?

Yes! Brown rice adds extra fiber and works perfectly with the flavors in this dish.

Can I make this bowl ahead for meal prep?

Absolutely. Store chicken, veggies, and rice separately for up to 4 days. Reheat and assemble when ready to eat.

How do I make the dish spicier?

Add more chili flakes, extra sriracha, or a splash of chili oil to increase the heat level.

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