Chicken Stir Fry Rice Bowl
This Chicken Stir Fry Rice Bowl is a quick, colorful, and protein-packed meal featuring tender chicken, crisp stir-fried vegetables, fluffy jasmine rice, and a savory garlic-ginger sauce. Ready in just 35 minutes, it’s a healthier take on your favorite takeout, made with fresh ingredients and bursting with flavor.Perfect for busy weeknights or meal prep, this one-bowl dinner is satisfying, nutritious, and easily customizable with your favorite vegetables.
Why You’ll Love This Recipe
Ready in just 35 minutes
High in protein (40+ grams per serving)
Better than takeout
Perfect for meal prep
Packed with colorful vegetables
Family-friendly
Easily customizable
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Asian-Inspired
Course: Lunch, Dinner
Ingredients
For the Chicken
1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
½ teaspoon garlic powder
¼ teaspoon black pepper
For the Stir Fry
2 tablespoons avocado oil or olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups broccoli florets
1 cup snap peas
1 cup shredded carrots
1 small onion, sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
Stir Fry Sauce
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon sriracha
Rice
2 cups cooked jasmine rice (or brown rice)
Garnishes
Sesame seeds
Sliced green onions
Fresh cilantro
Lime wedges
Red pepper flakes
Instructions
Step 1: Marinate the Chicken
In a bowl, combine:
Chicken
Cornstarch
Soy sauce
Sesame oil
Garlic powder
Black pepper
Mix well and let marinate for 10–15 minutes.
Step 2: Prepare the Sauce
In a small bowl, whisk together:
Soy sauce
Honey
Rice vinegar
Hoisin sauce
Sesame oil
Cornstarch
Water
Sriracha (if using)
Set aside.
Step 3: Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Cook the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.
Transfer to a plate.
Step 4: Stir Fry the Vegetables
Add the remaining oil to the skillet.
Cook the onion, broccoli, bell peppers, carrots, and snap peas for 5–6 minutes, until crisp-tender.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Step 5: Combine Everything
Return the chicken to the skillet.
Pour in the stir fry sauce and toss everything together.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables.
Step 6: Assemble the Bowls
Divide the warm rice among four serving bowls.
Top with the chicken stir fry mixture.
Garnish with:
Sesame seeds
Green onions
Fresh cilantro
Lime wedges
Serve immediately.
Serving Suggestions
Pair this bowl with:
Steamed edamame
Asian cucumber salad
Miso soup
Roasted broccoli
Vegetable spring rolls
Kimchi
Notes & Tips
Recipe Notes
Chicken thighs can be substituted for extra juicy, flavorful meat.
Fresh vegetables provide the best texture, but frozen stir-fry vegetables work well for convenience.
Jasmine rice offers a fragrant base, while brown rice adds extra fiber.
Expert Tips
Cook the vegetables over high heat to keep them crisp and vibrant.
Don’t overcrowd the pan—cook in batches if necessary.
Slice the vegetables into similar sizes for even cooking.
Double the sauce if you prefer extra for drizzling over the rice.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Store the rice and stir fry separately in airtight containers in the refrigerator for up to 4 days. Reheat gently before serving.
Can I use frozen vegetables?
Absolutely. Add them directly to the skillet and cook until heated through, allowing any excess moisture to evaporate.
Is this recipe gluten-free?
Use gluten-free tamari instead of soy sauce and a gluten-free hoisin sauce to make the recipe gluten-free.
Can I substitute another protein?
Yes! Shrimp, beef, pork, tofu, or tempeh are all excellent alternatives.
How can I make it spicier?
Add extra sriracha, chili garlic sauce, crushed red pepper flakes, or sliced fresh chilies to taste.
Nutritional Information
Calories: 535
Protein: 42g
Carbohydrates: 43g
Fiber: 5g
Sugar: 10g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 760mg
Final Thoughts
This Chicken Stir Fry Rice Bowl is a delicious balance of tender chicken, crisp vegetables, fluffy rice, and a savory homemade stir-fry sauce. It’s a healthier, homemade alternative to takeout that’s quick enough for busy weeknights and flavorful enough to become a regular family favorite.