🍚🍗 Chicken Rice Bowl
A versatile, flavorful dish featuring tender chicken served over steamed rice with vegetables and sauce. You can make it simple, healthy, or fully loaded like restaurant-style bowls.
🧾 Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the Rice
- 2 cups white or brown rice
- 4 cups water or chicken broth
- Pinch of salt
Optional Toppings / Vegetables
- Steamed or sautéed broccoli, carrots, bell peppers, snap peas
- Green onions
- Sesame seeds
- Pickled vegetables (optional)
Sauce Options
- Teriyaki sauce
- Soy-ginger sauce
- Spicy mayo (mayo + sriracha)
👩🍳 Instructions
1. Cook the Rice
- Rinse rice under cold water.
- In a pot, combine rice, water/broth, and salt.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until rice is cooked.
2. Cook the Chicken
- Mix chicken with soy sauce, garlic powder, paprika, salt, and pepper.
- Heat oil in a skillet over medium heat.
- Cook chicken 5–7 minutes per side (depending on thickness) until fully cooked (internal temp 165°F / 75°C).
- Let rest 5 minutes, then slice.
3. Prepare Vegetables
- Steam or sauté vegetables until tender-crisp.
4. Assemble the Bowl
- Spoon rice into a bowl.
- Add sliced chicken on top.
- Arrange vegetables around the chicken.
- Drizzle with your choice of sauce.
- Garnish with green onions and sesame seeds.
⭐ Pro Tips:
- Marinate chicken in sauce for 30 minutes for extra flavor.
- For a crispy chicken rice bowl, coat chicken lightly in cornstarch before pan-frying.
- Add a fried or poached egg on top for extra richness.
I can also give you a restaurant-style chicken rice bowl recipe like you’d get at a P.F. Chang’s or a Japanese-style teriyaki chicken bowl if you want it more authentic.
Do you want me to do that?
