Description
The Epic Chili Garlic Chicken Bowl with Veggie Crunch & Steamed Rice is a culinary delight that marries vibrant flavors with hearty ingredients.
Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup purple cabbage, shredded
- 1/2 cup green onions, chopped
- 2 cups steamed jasmine rice (or any rice of choice)
- Salt and pepper to taste
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- In a small bowl, combine the chili garlic sauce, soy sauce, honey, grated ginger, and minced garlic. Whisk these ingredients together until fully blended, and set aside.
- Cut the chicken breasts into thin strips and season them liberally with salt and pepper.
- Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken strips and cook for about 5 to 7 minutes, stirring occasionally, until golden brown and fully cooked through.
- Pour the chili garlic sauce mixture over the chicken. Stir well to coat evenly, then cook for an additional 2 to 3 minutes.
- In a separate bowl, toss together the julienned carrot, cucumber, thinly sliced bell pepper, shredded purple cabbage, and chopped green onions.
- To assemble, start with a serving of steamed rice as the base. Spoon the chili garlic chicken over the rice, followed by the veggie crunch.
- Finish with a sprinkle of sesame seeds and fresh cilantro leaves. Serve immediately.
Notes
For variations, swap out chicken for tofu, use quinoa or cauliflower rice as a base, or add more vegetables to customize your bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 800 mg
- Protein: 35 g