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
Scale
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.
