Simple Chicken Stir Fry Rice Bowl
A vibrant and hearty dish combining chicken, colorful vegetables, and fragrant rice, perfect for busy weeknights or family gatherings.
Equipment
- Skillet or Wok
- Mixing Bowl
Ingredients
Protein
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Vegetables
- 2 tablespoons Vegetable Oil For stir-frying.
- 1 medium Red Bell Pepper Sliced into strips.
- 1 medium Yellow Bell Pepper Sliced into strips.
- 1 cup Broccoli Florets Bite-sized pieces.
- 1 medium Carrot Julienned.
- 2 cloves Garlic Minced.
- 3 tablespoons Soy Sauce For flavor.
- 1 tablespoon Honey For sweetness.
Base
- 2 cups Cooked Rice Preferably jasmine or brown rice.
Garnish
- to taste Sesame Seeds For garnish.
Instructions
- Prepare your ingredients by washing and chopping the vegetables into uniform sizes. Slice the chicken breast into bite-sized pieces.
- In a mixing bowl, combine the sliced chicken with 2 tablespoons of soy sauce, minced garlic, and honey. Marinate for at least 15 minutes.
- Heat a large skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil.
- Add the marinated chicken to the skillet in a single layer and cook undisturbed for about 3-4 minutes until golden-brown.
- Stir the chicken occasionally and cook for another 3-4 minutes until fully cooked.
- Add the sliced bell peppers, broccoli florets, and julienned carrots to the skillet. Stir-fry for about 5-7 minutes.
- Pour in the remaining 1 tablespoon of soy sauce and cook for an additional 2-3 minutes.
- Remove from heat and fluff the cooked rice in a separate pot.
- Serve by placing a scoop of rice in a bowl and topping it with the chicken and vegetable stir-fry mix. Garnish with sesame seeds.
Notes
For variations, consider adding different vegetables, proteins, or sauces to customize the dish.