Savor the savory goodness of Chicken Rice Bowls, a delightful and colorful meal perfect for any time! This bowl brings together fluffy jasmine rice, tender pieces of chicken breast, and a rainbow of veggies all drizzled in a mouthwatering hoisin-sesame sauce. Whether you’re planning a quick weeknight dinner or a casual lunch, this recipe will have you whipping up a restaurant-worthy meal in under an hour. For beginners in the kitchen, the straightforward prep and simple cooking techniques make this dish totally achievable—no fancy skills required. In about 15 minutes of prep, 25 minutes of cooking, and a short 5-minute rest, you’ll serve up a flavorful bowl that clocks in around 450 calories. Perfect for both lunch and dinner, this recipe is your new go-to when you’re craving something hearty, healthy, and downright satisfying.
I still remember the first time I tossed those vibrant bell pepper slices and broccoli florets into my sizzling skillet—I was instantly hooked. The combination of soy, garlic, and paprika on chicken pieces turned golden brown, mingling with the sweet-and-savory hoisin sauce, creates a flavor fiesta you’ll want on repeat. Feel free to scale this recipe up or down: it serves four generously but adapts easily for two or six with a little math. Swap out jasmine rice for brown rice or quinoa for a wholesome twist, or add a sprinkle of red pepper flakes if you’re feeling bold. Grab your apron, call over a friend or family member, and let’s get cooking!
KEY INGREDIENTS IN CHICKEN RICE BOWLS
Before we dive into the cooking steps, let’s take a moment to meet the stars of our Chicken Rice Bowls. Each ingredient plays a crucial role: some bring texture, others layer on flavor, and a few tie it all together with a saucy finish. Ready to see how these simple kitchen staples combine into a vibrant, satisfying bowl?
- Jasmine rice
Delicately fragrant and slightly sticky when cooked, jasmine rice forms the soft, aromatic base that soaks up all those glorious sauces and juices.
- Water
The perfect medium for steaming jasmine rice, ensuring each grain cooks evenly and achieves that tender, melt-in-your-mouth texture.
- Boneless, skinless chicken breast
Lean, protein-packed, and quick to cook, these bite-sized pieces absorb the marinade beautifully, resulting in juicy, flavorful chicken every time.
- Olive oil
Provides a smooth coating for marinating and helps achieve a nice sear on the chicken and veggies without burning.
- Soy sauce
A salty, umami-rich marinade essential that infuses the chicken with depth and enhances the savory profile of the entire bowl.
- Garlic powder
Offers an earthy, aromatic punch that complements the soy sauce and rounds out the seasoning mix without any chopping required.
- Onion powder
Adds a mild sweetness and subtle tang, layering extra dimension into the chicken marinade.
- Paprika
Brings a gentle smokiness and vibrant color, elevating both the flavor and appearance of the chicken.
- Salt and pepper
Fundamental seasonings that awaken all the other ingredients and ensure each bite is perfectly balanced.
- Red bell pepper
Crisp, sweet, and colorful, these strips add a crunchy contrast that brightens up every mouthful.
- Broccoli florets
Tender-crisp and nutrient-rich, broccoli brings both texture and a vibrant green hue to the bowl.
- Carrot slices
Sweet and slightly earthy, these thin rounds soften just enough during stir-frying to remain satisfyingly crisp.
- Hoisin sauce
A thick, sweet-savory condiment that coats the chicken and veggies with a glossy finish and sticky-sweet depth.
- Sesame oil
A few drops lend a toasty, nutty aroma that ties the hoisin sauce and stir-fried veggies together beautifully.
- Green onions
Thinly sliced for a fresh, zesty garnish that cuts through the richness with a mild oniony crunch.
- Sesame seeds
Tiny but mighty, they add a playful pop and delicate nuttiness when sprinkled over the finished bowls.
HOW TO MAKE CHICKEN RICE BOWLS
Let’s glide through the cooking process step by step. You’ll find that each technique is approachable, and before you know it, your kitchen will be filled with a gorgeous feast ready to assemble.
1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then cover with a tight-fitting lid. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes so the grains finish steaming and stay fluffy.
2. In a large mixing bowl, combine the chicken pieces with olive oil, soy sauce, garlic powder, onion powder, paprika, salt, and pepper. Use a spoon or your hands to mix well, ensuring every bit of chicken is evenly coated in the flavorful marinade.
3. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for about 7–10 minutes, flipping occasionally, until the chicken turns golden brown and is cooked through. Transfer the chicken to a plate and set aside.
4. In the same skillet, add the sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry these vegetables for about 5 minutes or until they are tender-crisp and still vibrant.
5. Return the chicken to the skillet with the vegetables. Drizzle in the hoisin sauce and sesame oil, stirring continuously so the sauce glazes every piece of chicken and vegetable in a sticky, glossy coat.
6. To assemble the bowls, fluff the cooked rice with a fork and divide it evenly among four serving bowls. Top each bowl with the succulent chicken and veggie mixture.
7. Garnish each bowl with sliced green onions and a sprinkle of sesame seeds before serving, adding that finishing touch of freshness and crunch.
SERVING SUGGESTIONS FOR CHICKEN RICE BOWLS
When it comes to serving these Chicken Rice Bowls, the possibilities are endless. You can keep things casual by dishing out family-style platters, or elevate the experience with intentional plating and flavor boosts. Whether you’re hosting a laid-back brunch or spicing up your weekly meal prep, these ideas will help you shine.
- Family-Style Feast
Spread out bowls, soy sauce, extra hoisin, and chili flakes on the table. Let everyone build their own bowl, layering on extra sauces and spice to taste. It’s interactive, fun, and perfect for a relaxed dinner with loved ones.
- Meal Prep Powerhouse
Portion out rice, chicken, and veggies into divided airtight containers. Store in the fridge for up to four days. Grab one for a quick lunch that reheats beautifully in the microwave—just add a fresh squeeze of lime or a handful of greens before eating.
- Fresh and Herbaceous
Add a vivid twist by topping each bowl with chopped cilantro, mint, or a few leaves of Thai basil. The fresh herbs contrast gorgeously with the warm, saucy elements and boost the bowl’s bright, garden-fresh appeal.
- Spicy Kick
Keep a small dish of red pepper flakes, sriracha, or chili oil on the side. Let your guests dial up the heat to their preferred level. The fiery notes pair wonderfully with the sweet-savory hoisin and nutty sesame.
HOW TO STORE CHICKEN RICE BOWLS
Leftovers of these Chicken Rice Bowls are almost as good as the freshly made ones—if stored correctly, they’ll maintain that saucy, tender quality you love. Whether you’re stashing portions for tomorrow’s lunch or freezing meals for future cravings, follow these best practices to keep everything tasting fantastic.
- Refrigerate in Airtight Containers
Divide cooled rice, chicken, and veggies into airtight containers within two hours of cooking. Store in the refrigerator for up to four days. The sauce helps lock in moisture, preventing the chicken from drying out.
- Freeze for Later
For long-term storage, place individual servings into freezer-safe bags or containers. Press out any excess air to minimize freezer burn. These bowls can be frozen for up to three months. Thaw overnight in the fridge before reheating.
- Store Components Separately
If you prefer optimal texture, keep the rice, chicken, and vegetables in separate containers. This prevents the rice from becoming too soggy and the veggies from losing their crisp-tender bite when reheated.
- Reheat Gently
When you’re ready to eat, reheat the components in the microwave or on the stovetop. Add a splash of water or extra hoisin sauce to revive the rice’s fluffiness and keep the chicken moist. Stir occasionally to reheat evenly.
CONCLUSION
This Chicken Rice Bowl recipe brings together everything you love about a balanced meal—protein-packed chicken breast, fiber-rich veggies, and fragrant jasmine rice—all coated in a luscious blend of hoisin and sesame that ties it all together. From the quick 15-minute prep to the straightforward sauté and assembly, this dish proves that delicious, home-cooked meals don’t have to be complicated. With beginner-friendly steps, you’ll feel confident in the kitchen as you whisk through each phase, from rinsing your rice to adding that final sprinkle of sesame seeds. Whether you’re cooking for four or scaling down for two, this versatile recipe adapts with ease. Don’t forget that you can marinate the chicken ahead of time for an extra depth of flavor or swap in your favorite grains and veggies to make it uniquely yours.
Feel free to print this article and save it for reference next time you’re craving a bowl of wholesome goodness. You’ll also find a handy FAQ below to answer any lingering questions you may have about substitutions, cooking times, or troubleshooting. If you give this recipe a try, I’d love to hear how it turned out—drop a comment, share your tweaks, or ask for tips if you hit a snag. Your feedback and questions make this community of home cooks even stronger and more connected. Happy cooking, and here’s to many more tasty bowls in your future!
Chicken Rice Bowls
Description
This Chicken Rice Bowl features tender chicken, vibrant veggies, and aromatic jasmine rice drizzled with savory sauces. It's the ultimate comfort food that’s quick and easy to whip up any day!
Ingredients
Instructions
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Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, cover, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
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In a large mixing bowl, combine the chicken pieces with olive oil, soy sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix well to coat the chicken.
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In a large skillet over medium-high heat, add the marinated chicken. Cook for about 7-10 minutes or until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
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In the same skillet, add the sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry the vegetables for about 5 minutes or until they are tender-crisp.
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Return the chicken to the skillet with the vegetables. Add hoisin sauce and sesame oil, stirring well to coat the chicken and vegetables.
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To assemble the bowls, fluff the cooked rice with a fork and divide it evenly among serving bowls. Top each bowl with the chicken and vegetable mixture.
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Garnish with sliced green onions and sesame seeds before serving.
Note
- For added flavor, you can marinate the chicken for 30 minutes to 1 hour before cooking.
- Substitute brown rice or quinoa for jasmine rice if you prefer a whole grain option.
- Add a touch of heat by sprinkling red pepper flakes or a dash of hot sauce over the finished bowls.
- This dish is easily customizable; you can use your favorite vegetables or add edamame for extra protein.
- The recipe serves four but scales easily depending on your needs.
