Description
This Chicken Rice Bowl features marinated chicken, fluffy rice, and a creamy garlic sauce, topped with fresh vegetables. It’s a flavorful and satisfying meal that’s easy to make and perfect for any occasion!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon honey or brown sugar
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 cups jasmine rice or brown rice
- 4 cups water or chicken broth
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 red bell pepper, sliced
- 1 avocado, sliced
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, honey (or brown sugar), and a pinch of salt and pepper. Whisk until well combined.
- Place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- In a small bowl, combine the minced garlic, mayonnaise, lemon juice, soy sauce, and sugar. Mix until smooth.
- Season the sauce with salt and pepper to taste. If a thinner consistency is desired, add a little water or more lemon juice. Set aside in the refrigerator.
- Rinse the jasmine or brown rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice and water (or chicken broth). Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 15-20 minutes for jasmine rice or 40-45 minutes for brown rice, until all liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Heat a large skillet or grill pan over medium-high heat and add a little oil to prevent sticking.
- Remove the chicken from the marinade, allowing excess to drip off. Place the chicken in the skillet, avoiding overcrowding. Cook in batches if necessary.
- Cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing into bite-sized pieces.
Notes
- For added flavor, consider marinating the chicken for longer than 30 minutes.
- Feel free to customize the vegetables in the rice bowl based on your preferences or seasonal availability.
- The garlic sauce can be adjusted for spice by adding a pinch of cayenne pepper or sriracha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes