Garlic Ginger Chicken Rice Bowls
This Garlic Ginger Chicken Rice Bowl is packed with bold flavors and colorful veggies in a savory-sweet sauce. Quick, easy, and perfect for weeknight dinners or meal prep!
Servings: 4 servings
Ingredients
- 2 cups cooked jasmine rice
- 1 lb chicken breast diced
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 cup broccoli florets
- 1 bell pepper sliced
- 2 green onions sliced
- salt and pepper to taste
- sesame seeds for garnish
Instructions
- In a medium bowl, whisk together soy sauce, honey, and sesame oil until well combined. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add broccoli florets and sliced bell pepper. Stir-fry for 3–4 minutes until crisp-tender and vibrant.
- Return cooked chicken to the skillet with the vegetables. Pour the prepared sauce over and toss to coat. Cook for 2–3 minutes until sauce thickens slightly.
- Divide cooked jasmine rice into bowls. Spoon the chicken and vegetable mixture on top. Garnish with sliced green onions and sesame seeds.
Equipment
- Large Skillet or Wok
- Medium Bowl
- Measuring Spoons and Cups
- Sharp knife and cutting board
- Spoon or Spatula
Notes
- Use low-sodium soy sauce if you want to control saltiness better.
- For a plant-based version, substitute chicken with tofu or tempeh.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water to keep rice moist.