Spicy Chicken Rice Bowls with Chili Garlic Sauce Recipe
Flavorful and vibrant Spicy Chicken Rice Bowls featuring tender marinated chicken thighs, crisp sautéed vegetables, and a bold chili garlic sauce, served over fluffy white or brown rice. This quick and easy meal is perfect for a nutritious lunch or dinner bursting with Asian-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
Chicken and Marinade
- 1 lb Boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Chili garlic sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
Main Ingredients
- 2 cups Cooked rice (white or brown)
- 1 tablespoon Vegetable oil
- 1 cup Broccoli florets
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, julienned
Garnish
- 2 stalks Green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces, ensuring they are roughly uniform for even cooking.
- Marinate: In a mixing bowl, combine minced garlic, minced fresh ginger, soy sauce, chili garlic sauce, honey, rice vinegar, and sesame oil. Add the chicken pieces to the bowl and toss thoroughly to coat. Cover and let the chicken marinate for at least 30 minutes to absorb the bold flavors.
- Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken pieces and cook for 7-10 minutes, stirring occasionally until the chicken is cooked through and golden brown on the edges.
- Sauté the Vegetables: Using the same skillet, add broccoli florets, sliced red bell pepper, and julienned carrot. Stir-fry the vegetables for about 5 minutes until they turn tender yet retain a slight crisp texture.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Top the rice with the spicy chicken and sautéed vegetables arranged attractively.
- Garnish: Sprinkle the chopped green onions and optional sesame seeds over each bowl to add freshness and a nutty flavor.
- Serve: Serve the Spicy Chicken Rice Bowls hot, drizzled with extra chili garlic sauce if desired for an extra kick. Enjoy immediately.
Notes
- Marinating longer (up to 2 hours) will intensify the flavors.
- You can substitute chicken thighs with boneless chicken breasts for a leaner option.
- Use brown rice instead of white rice for added fiber and nutrients.
- Adjust the amount of chili garlic sauce to control the spice level.
- Vegetables can be varied to your preference, such as snap peas or mushrooms.
- For a gluten-free dish, use tamari instead of regular soy sauce.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: spicy chicken rice bowls, chili garlic sauce, stir fry chicken, Asian rice bowls, quick chicken recipe, healthy dinner
