Description
A bold and comforting rice bowl made with tender chili-spiced chicken, fluffy rice, and fresh vegetables, perfect for weeknight dinners or meal prep.
Ingredients
-
1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
-
2 tablespoons vegetable oil
-
3 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
2 tablespoons chili paste or chili garlic sauce
-
1 tablespoon soy sauce
-
1 tablespoon honey or brown sugar
-
1 teaspoon paprika
-
1/2 teaspoon ground black pepper
-
1/2 teaspoon salt
-
1 1/2 cups long-grain white rice
-
3 cups water
-
1/2 teaspoon salt
-
1 cup shredded carrots
-
1 cup sliced cucumber
-
1 red bell pepper, thinly sliced
-
2 green onions, chopped
-
1 tablespoon sesame seeds
Instructions
-
Rinse the rice and cook it with water and salt according to package-style instructions until fluffy.
-
Heat oil in a skillet over medium heat. Add garlic and ginger and sauté briefly.
-
Add chicken pieces and cook until fully done and lightly browned.
-
Stir in chili paste, soy sauce, honey, paprika, black pepper, and salt. Cook until the sauce thickens and coats the chicken.
-
Divide rice into bowls and top with chili chicken and fresh vegetables. Sprinkle with sesame seeds before serving.
Notes
-
Adjust the chili paste to control the heat level.
-
Store components separately for best meal-prep results.
-
Fresh vegetables can be swapped based on availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes