Description
A quick and delightful dish featuring spicy chicken and rice.
Ingredients
Scale
- 1 tbsp honey
- 1 medium carrot, thinly julienned
- 1 lb boneless, skinless chicken thighs
- 2 tbsp chili garlic sauce
- 2 cups cooked rice (white or brown)
- 2 stalks green onions, chopped
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 medium red bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 1 tbsp fresh ginger, minced
- Sesame seeds (optional garnish)
Instructions
- Start by dicing the boneless, skinless chicken thighs into bite-sized pieces.
- In a mixing bowl, whisk together garlic, ginger, soy sauce, chili garlic sauce, honey, rice vinegar, and sesame oil. Add the diced chicken and allow it to marinate.
- Heat the vegetable oil in your skillet and cook the marinated chicken for 7 to 10 minutes.
- Add broccoli, bell pepper, and carrots to the skillet and stir-fry for about 5 minutes.
- Assemble rice bowls with rice, chicken, and vegetables, garnishing as desired.
Notes
Store leftovers in an airtight container for up to 3 days; reheating works well in the microwave.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 700 mg
- Protein: 28 g