Chicken Rice Bowl
A quick, easy and delicious Chicken Rice Bowl recipe where juicy soy glazed chicken is served on a bed of rice along with fresh shredded carrots, cabbage, corn, and topped with a sprinkling of cilantro.
This nutritious and satisfying Asian inspired Chicken Rice Bowl recipe is truly a delicious meal, and makes for the quickest and tastiest one-bowl dinner on busy evenings.
Easy Rice Bowl Recipe with Chicken
You have no idea how many times a week we make simple chicken rice bowls because it’s easy easy easy and also yummy yummy yummy.
It is a beautiful combination of Asian inspired flavors and textures that takes less than 20 minutes to prepare.
On top of that, it’s also nutritious and provide a fairly balance meal…all in just one bowl!
One of my favorite things about making chicken rice bowl is that it is served with fresh raw veggies, which I do intentionally because it doesn’t need to be cooked and contributes to how quick and simple this dish is.
Simply throw together some of your favorite raw veggies and bring it together with that yummy sauce from the chicken. Let the rice soak up the sauce and combine it all together!
There’s always an option to add a little heat and drizzle some sriracha or chili crisp to add to the flavors, which I highly recommend because I love my spicy food!
Obviously, you can customize your chicken rice bowl in so many different ways. Use this as a guideline and make this your very own!
Ingredients
What we typically put in our chicken rice bowl:
- cooked rice – I love using Jasmine or Japanese sushi rice. This is a great way to use leftover rice as well.
- garlic soy chicken – this is a quick marinated chicken recipe where boneless chicken is first marinated in a flavorsome Asian inspired sauce, then seared on the skillet. The sauce is made with low-sodium soy sauce, ginger, garlic, brown sugar and honey.
- Shredded carrots and cabbage – these make great veggie toppings for the chicken rice bowl, and are highly recommended. They provide a slight crunch, freshness and vibrant flavors that contrasts well with the rich and deep flavors of the chicken. Plus, it can be served raw and you don’t even have to cook it!
- Corn – use frozen or canned corn. If frozen, bring it to a complete defrost. Also another veggie ingredient that doesn’t require cooking.
- Cilantro – cilantro is a very popular ingredient used in Vietnamese and Thai cuisine, among other things. It is used as garnish and add mild flavors to the entire dish, and bring about fantastic complementing flavors in the mixture.
Let’s Make Garlic Soy Chicken and Veggie
Cook Chicken
Start by slicing chicken breast into small cubes.
In a separate bowl, prepare the marinade by combining soy sauce, brown sugar, honey, ginger, garlic water and corn starch. Whisk to combine.
Heat a skillet with oil and sauté chicken until fully cooked. Then pour the sauce into the chicken and stir to coat chicken in sauce.
Because of the corn starch in the sauce mixture, sauce should thicken in a glaze texture after a few minutes.
Once sauce thickens, remove from heat promptly.
The way the sticky sauce clings on to the chicken is the magic that keeps on happening.
The chicken is savory sweet with a sticky, sticky glaze that is so good you will want to lick it off your bowl!
Prep Veggies
For the veggies, I use shredded carrots, shredded cabbage, green onions, cilantro, and corn. You can use other veggies, but these truly go together SO WELL.
I typically use frozen or canned corn but when it’s summer and fresh corn on the cob is in season, I cannot resist!
Bring it all together!
Fill a bowl with cooked white or brown rice, add veggies and cooked chicken with sticky sauce.
Be sure to drizzle your bowl with any remaining sauce on the skillet, because trust me, you don’t want to let that sauce go to waste. I might have licked it up to reduce waste.
And that’s all there is to it! Healthy, simple, and absolutely DELISH chicken rice bowl.
DINNER IS SERVED!
Nom nom nom!
I like to mix everything (chicken, veggies, rice) up when I eat it. It’s like a crunchy, savory, sweet bowl of goodness, bursting with yummy flavors and a wide variety of textures.
Not overly heavy, but just enough to make you full, satisfied, and a happy person. 🙂
Trust me when I say – you need this in your life!
More Topping Ideas
Here are other toppings and ingredients that are delicious add-on’s to your chicken rice bowl:
- fried egg – top it with a sunny side up or over easy egg for some extra protein!
- kimchi – this classic Korean fermented cabbage side is an easy and tasty addition to any rice bowls
- pickled onions – another easy, no-cook veggie option
- avocados – another easy add that will help bulk up your bowl!
- hot sauce – adding sriracha or chili crisp is a great way to kick up the spice in this bowl recipe
- fried onions/garlic – gives your chicken rice bowl some extra crunch
Frequently Asked Questions
Yes! That works great as well!
Sriracha, sriracha mayo, Korean BBQ sauce, gochujang are
To make this low carb, substitute the rice with cauliflower rice, or another grain that is lower in carb such as quinoa.
Cook chicken ahead of time and store in air tight container in the refrigerator for up to 5 days. Only assemble everything when ready to eat.
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Other Asian-inspired dishes
Check out some of our other favorites on the blog!
- Kung Pao Shrimp
- Hawaiian Chicken and Coconut Rice
- Chicken and Asparagus Stir Fry
- Vietnamese Noodle Bowl with Grilled Pork
- Slow Cooker Asian Shredded Pork
- Spicy Baked Korean Chicken Wings
- Easy Mixed Vegetable Rice
- Steak Fried Rice
- Easy Baked Orange Chicken
Chicken Rice Bowl
Equipment
Ingredients
- 3 cups rice cooked
Garlic Soy Chicken
- 1 lbs chicken breast diced
- 2 tbsp low-sodium soy sauce
- 2 cloves minced garlic
- ½ tsp ginger powder
- 1 tbsp brown sugar
- 1 tbsp honey
- ½ tsp corn starch
- 1-2 dash white or black pepper
- ¼ cup water
- 1 tbsp vegetable oil
Veggie
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 can corn drained
- 1/4 cup chopped cilantro
Instructions
- Prepare 3 cups of cooked rice in any way you like – use Minute rice for convenience, cook rice in rice cooker, etc.
- Prepare and cut up (if needed) the other vegetables – shredded carrots, shredded cabbage and cilantro. Set aside.
- Prepare sauce for chicken by combining soy sauce, minced garlic, ginger powder, brown sugar, honey, corn starch, white or black pepper, and water. Mix well and set aside.
- Pat dry defrosted chicken breast and cut into cubes.
- In a medium to large skillet, add vegetable oil and heat up under medium heat heat. Once skillet is heated up, add chicken breast. Sauté for a few minutes until chicken is almost cooked.
- Add sauce to skillet and mix well. Cook for a few minutes or until chicken is done and sauce thickens slightly. Remove from heat.
- Fill bowls with cooked rice, veggies, and cooked chicken and sauce.
- Serve and enjoy!
Oh boy ! So beautiful photos ! Beautiful !
Thanks so much! 🙂
Earlier in the summer I was in my “it’s summer and I’m bored with the usual stuff” doldrums. Remembered Joyous Apron, which I’ve been following on Facebook. Garlic, Chicken, and a Rice Bowl. What’s stopping me… nothing, and I’m so glad. We both loved this dish, it was so easy, and so easy to adapt to all the good fresh veggies of summer. Definitely on my “make again” list.
Yes! Summer comfort food for sure! Fresh veggies from the summer is what motivated me to put this recipe together at the very beginning – i just love incorporating them into my dishes! Thanks so much for the kind review. So happy you enjoyed this 🙂