If you’re craving something colorful, bursting with flavor, and just downright comforting, this Chili Chicken & Mixed Veggie Rice Bowl Recipe is exactly what you need on your dinner table. The tender chicken strips glazed in a perfectly balanced spicy and savory sauce meld beautifully with a vibrant medley of crunchy veggies, all resting on a fluffy bed of white rice. It’s a dish that feels like a warm hug after a busy day but also excites your taste buds with every bite. Plus, it’s wonderfully easy to prepare, making it a fantastic go-to weeknight meal or an impressive dish to share with friends.
Ingredients You’ll Need
Gathering the right mix of fresh and pantry staples is key to making this dish sing. Each ingredient plays a special role, whether it’s adding crunch, a savory punch, or that perfect hint of sweetness. These simple essentials come together effortlessly to create a vibrant and hearty meal.
- 300g chicken breast: Sliced into strips for quick, even cooking and tender bites.
- 1 cup broccoli florets: Adds a fresh, slightly crisp texture and incredible nutrients.
- 1 cup red bell pepper: Thinly sliced to contribute a sweet, juicy pop of color.
- 1 cup green bell pepper: Provides a mild crunch and bright green contrast.
- 1 cup carrots: Julienned for a subtly sweet crunch and beautiful orange hue.
- 1 cup snow peas: Brings in a crisp bite and fresh garden flavor.
- 2 cups cooked white rice: The perfect fluffy base that soaks up all the delicious sauce.
- 1 tbsp soy sauce: For marinating chicken; lends a salty, umami depth.
- 1 tsp cornstarch: Helps lock in moisture and adds a smooth texture to the chicken.
- 1 tsp sesame oil: Infuses subtle nuttiness in the marinade.
- 2 garlic cloves: Minced to provide that essential aromatic kick.
- 1 tbsp vegetable oil: For stir-frying – pick one with a high smoke point.
- 3 tbsp soy sauce (for sauce): Forms the savory backbone of the flavorful sauce.
- 1 tbsp oyster sauce: Adds a delicious, slightly sweet umami punch.
- 1 tbsp rice vinegar: Balances the richness with a tangy brightness.
- 1 tbsp honey: Brings a hint of natural sweetness to perfectly blend with the spice.
- 1 tsp red chili flakes: Adds just the right amount of heat; adjust to your taste.
- ½ cup chicken stock: Keeps the sauce luscious and smooth as it cooks.
How to Make Chili Chicken & Mixed Veggie Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by tossing your chicken strips with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Let this sit for about 10 minutes. This simple marinade tenderizes the chicken and infuses it with rich, savory notes that form the foundation of the entire dish.
Step 2: Prepare the Sauce
While the chicken marinates, combine 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon red chili flakes, and ½ cup chicken stock in a bowl. Whisk these together until smooth. This sauce perfectly balances sweet, salty, tangy, and spicy flavors that will bring the whole bowl to life.
Step 3: Cook the Chicken
Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken strips and cook until they are golden brown and just cooked through, about 5-7 minutes. Once ready, remove the chicken and set it aside to keep warm. This step gives the chicken a lovely caramelized exterior while locking in juicy tenderness.
Step 4: Stir-Fry Vegetables
In the same wok, toss in the minced garlic and all the vegetables – broccoli, red and green bell peppers, carrots, and snow peas. Stir-fry them for about 3-4 minutes, making sure they stay vibrant and tender-crisp. This quick cooking maintains their fresh crunch and beautiful colors, keeping the bowl appealing and nutritious.
Step 5: Combine Chicken and Sauce
Return the chicken strips to the wok with the veggies and pour in the sauce you mixed earlier. Stir everything together over medium heat until the sauce thickens slightly and everything is heated through, coating the chicken and vegetables with luscious flavor.
Step 6: Serve
Finally, spoon the flavorful chili chicken and mixed vegetables over a bed of warm, fluffy white rice. This Chili Chicken & Mixed Veggie Rice Bowl Recipe is ready to enjoy!
How to Serve Chili Chicken & Mixed Veggie Rice Bowl Recipe
Garnishes
Garnishing is the final flourish that adds extra dimension and a touch of elegance. Sprinkle some toasted sesame seeds or chopped green onions on top for a nutty aroma and fresh bite. If you like an extra hint of zest, a squeeze of fresh lime juice or a handful of cilantro leaves can brighten every spoonful.
Side Dishes
This bowl packs a lot of flavor and color on its own, but if you want to create a more complete meal, consider pairing it with a crisp cucumber salad or simple miso soup. These light sides complement the warmth and heartiness without overwhelming your palate.
Creative Ways to Present
For a fun twist, serve the rice bowl in individual mini stone bowls or colorful ceramic dishes to showcase the vibrant colors. Layering the chicken, veggies, and rice in a clear glass bowl lets everyone admire the beautiful layers, which makes the meal feel a little more special.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The rice might absorb the sauce, so it’s best to slightly undercook the veggies if you plan on reheating later to maintain their texture.
Freezing
This dish freezes well without losing too much flavor. Separate the chicken and veggies from the rice before freezing in portioned containers for up to 2 months. This way you can reheat them individually and keep the rice fluffier.
Reheating
When reheating, use a skillet over low to medium heat to gently warm the chicken and veggies, adding a splash of water or broth if needed to loosen the sauce. Microwave reheating works too—just cover the bowl to trap steam and ensure even heating without drying out the chicken.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! This Chili Chicken & Mixed Veggie Rice Bowl Recipe is versatile. You can swap chicken for shrimp, tofu, or even beef strips – just adjust the cooking time accordingly to keep everything tender.
How spicy is this dish?
The heat level depends on the amount of red chili flakes you add. The recipe uses 1 teaspoon for a noticeable but manageable spice. Feel free to reduce or increase it depending on your preference or add fresh chilies for an extra kick.
Is it okay to use brown rice instead of white rice?
Definitely! Brown rice adds a nuttier flavor and more fiber, which can make this meal even healthier. Just keep in mind that brown rice typically takes longer to cook, so plan accordingly.
Can I prepare parts of this recipe ahead of time?
Yes, you can marinate the chicken and chop the vegetables a few hours in advance to save time. Even the sauce can be mixed ahead and kept in the fridge for a day or two, making the cooking process quicker on busy days.
What should I do if I don’t have oyster sauce?
If you don’t have oyster sauce, you can substitute it with hoisin sauce or a mix of soy sauce and a bit of brown sugar. The flavor won’t be exactly the same but will still deliver that rich, slightly sweet umami charm.
Final Thoughts
This Chili Chicken & Mixed Veggie Rice Bowl Recipe quickly becomes a favorite in any household because it’s effortless yet packed with delicious layers of flavor and texture. It strikes the perfect balance between healthy and indulgent, bright and comforting, making it an ideal dish to whip up any day of the week. Give it a try—you might just find your new dinner obsession!
Print
Chili Chicken & Mixed Veggie Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and easy-to-make Chili Chicken & Mixed Veggie Rice Bowl featuring tender chicken strips marinated with soy and sesame, stir-fried with crisp mixed vegetables, and coated in a spicy, tangy sauce served over fluffy white rice.
Ingredients
Chicken Marinade
- 300g chicken breast (sliced into strips)
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
Vegetables
- 1 cup broccoli florets
- 1 cup red bell pepper (thinly sliced)
- 1 cup green bell pepper (thinly sliced)
- 1 cup carrots (julienned)
- 1 cup snow peas
Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp red chili flakes (or to taste)
- ½ cup chicken stock
Other Ingredients
- 2 garlic cloves (minced)
- 1 tbsp vegetable oil
- 2 cups cooked white rice
Instructions
- Marinate Chicken: Combine chicken strips with 1 tbsp soy sauce, cornstarch, and sesame oil in a bowl. Mix well and let it marinate for about 10 minutes to enhance the flavor and tenderize the meat.
- Prepare Sauce: In a separate bowl, mix together 3 tbsp soy sauce, oyster sauce, rice vinegar, honey, red chili flakes, and chicken stock until well combined to form the spicy, tangy sauce.
- Cook Chicken: Heat vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until it turns golden brown and is cooked through. Remove the chicken from the wok and set it aside.
- Stir-fry Vegetables: Using the same wok, add minced garlic and stir-fry briefly until fragrant. Then add the broccoli, red and green bell peppers, carrots, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.
- Combine and Finish: Return the cooked chicken to the wok, pour in the prepared sauce, and stir everything together. Cook and stir until the sauce is heated through and coats the chicken and vegetables evenly.
- Serve: Spoon the chili chicken and mixed vegetables over the cooked white rice. Garnish as desired and serve immediately.
Notes
- Adjust the amount of red chili flakes to suit your preferred spice level.
- For a gluten-free version, use gluten-free soy sauce and oyster sauce.
- Vegetables can be swapped or added according to preference or seasonality.
- Leftover chicken and veggies can be stored in an airtight container in the fridge for up to 3 days.
- If preferred, brown rice can be used instead of white rice for added fiber.
