Description
This Chicken Rice Bowls recipe combines tender, pan-seared chicken breasts with sautéed bell peppers and a flavorful ginger-soy glaze, served over fluffy cooked rice. It’s a quick, nutritious meal perfect for weeknight dinners, delivering balanced protein, vegetables, and grains in one satisfying bowl.
Ingredients
Scale
Protein and Main Ingredients
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cups cooked rice (white, brown, or jasmine)
Vegetables
- 2 cloves fresh garlic, minced
- 1 cup bell peppers (mixed colors), chopped
Sauce and Seasonings
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, grated
- 1 tbsp honey or maple syrup
- Salt and pepper, to taste
- 1-2 tbsp cooking oil (such as vegetable or olive oil)
Instructions
- Preheat the Skillet: Heat a skillet over medium heat and add 1-2 tablespoons of oil to coat the pan evenly.
- Cook the Chicken: Season the chicken breasts on both sides with salt and pepper. Place them in the hot skillet and cook until they develop a golden brown crust, approximately 5-7 minutes per side, ensuring the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped bell peppers and minced garlic. Sauté for 3-4 minutes until the vegetables are tender and fragrant, stirring occasionally.
- Prepare and Add Sauce: In a small bowl, whisk together the low-sodium soy sauce, grated fresh ginger, and honey or maple syrup. Pour this sauce into the skillet with the sautéed vegetables and let it simmer gently for 1-2 minutes to meld the flavors.
- Combine Chicken with Sauce: Return the cooked chicken breasts to the skillet. Toss and coat them thoroughly in the sauce and vegetables, heating everything together until warm and well combined.
- Serve: Spoon cooked rice into bowls and place the glazed chicken and vegetable mixture on top. Serve immediately and enjoy your flavorful chicken rice bowls.
Notes
- You can substitute chicken breasts with thighs for juicier results.
- Use any variety of rice you prefer, or substitute with quinoa for a different texture.
- Adjust the sweetness of the sauce by varying the amount of honey or maple syrup.
- For extra flavor, garnish with sliced green onions or toasted sesame seeds.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
