If you are looking for a vibrant, hearty, and downright delicious meal, the Chili Chicken & Mixed Veggie Rice Bowl Recipe is your new best friend in the kitchen. This dish brings together tender strips of marinated chicken infused with spicy, savory flavors, paired perfectly with a colorful medley of fresh vegetables and fluffy white rice. It’s such a satisfying and well-balanced recipe that brightens up any mealtime, whether it’s a quick weeknight dinner or a special weekend treat. The combination of textures and bold tastes in this bowl will have you coming back for seconds, guaranteed!
Ingredients You’ll Need
The beauty of this Chili Chicken & Mixed Veggie Rice Bowl Recipe lies in its straightforward ingredients, each one playing a vital role in building layers of flavor and texture. They are simple staples that are easy to find but come together in a way that makes this dish truly special.
- 300g chicken breast (sliced into strips): The lean protein base that soaks up the marinade for incredible flavor.
- 1 cup broccoli florets: Adds a lovely crunch and vibrant green color.
- 1 cup red bell pepper (thinly sliced): Contributes sweetness and a pop of bright red.
- 1 cup green bell pepper (thinly sliced): Balances the red pepper with mild bitterness and freshness.
- 1 cup carrots (julienned): Provides a subtle sweetness and beautiful orange contrast.
- 1 cup snow peas: Delivers crisp texture and a slightly grassy flavor.
- 2 cups cooked white rice: The comforting, soft base that ties everything together.
- 1 tbsp soy sauce: Used in the marinade to infuse umami into the chicken.
- 1 tsp cornstarch: Helps the marinade cling to the chicken for a silky finish.
- 1 tsp sesame oil: Adds a subtle nutty aroma to the chicken marinade.
- 2 garlic cloves (minced): Elevates the entire dish with aromatic depth.
- 1 tbsp vegetable oil: Perfect for stir-frying the chicken and veggies without overpowering flavors.
- 3 tbsp soy sauce (for sauce): The savory backbone of the stir-fry sauce.
- 1 tbsp oyster sauce: Adds richness and a slightly sweet oceanic note.
- 1 tbsp rice vinegar: Brings brightness to balance the sauce’s savory elements.
- 1 tbsp honey: Softens the chili heat with a touch of natural sweetness.
- 1 tsp red chili flakes (or to taste): Packs the dish with the perfect spicy kick.
- ½ cup chicken stock: Creates a luscious sauce that ties all the flavors gorgeously together.
How to Make Chili Chicken & Mixed Veggie Rice Bowl Recipe
Step 1: Marinate the Chicken
Start by giving those chicken strips some love. Toss them in soy sauce, cornstarch, and sesame oil, then let them rest for about 10 minutes. This step is crucial since it tenderizes the chicken while preparing it to soak up all the flavors during cooking. You’ll notice it becomes slightly glossy and aromatic, which means it’s ready.
Step 2: Prepare the Sauce
While the chicken is marinating, mix together the soy sauce, oyster sauce, rice vinegar, honey, red chili flakes, and chicken stock in a bowl until everything is nicely combined. This sauce will be the magic potion that brings a perfect balance of spicy, sweet, and tangy notes to the dish. Setting it aside now makes the cooking process smooth and quick.
Step 3: Cook the Chicken
Heat vegetable oil in your wok or large skillet over medium-high heat and add the marinated chicken. Stir-fry it until each strip turns golden brown and is cooked through, which should take about 5-6 minutes. Remove the chicken and set it aside temporarily. This step ensures the chicken gets that delightful sear while keeping the texture juicy.
Step 4: Stir-Fry the Vegetables
In the same wok (don’t wipe it clean; those leftover flavors are precious!), add the minced garlic and sauté for about 30 seconds until fragrant. Then, toss in the broccoli, red and green bell peppers, carrots, and snow peas. Stir-fry these colorful veggies for around 3 to 4 minutes until they are tender yet still have a nice crunch. This preserves their freshness and ensures the rice bowl is bursting with texture.
Step 5: Bring It All Together
Return the chicken back to the wok and pour in the prepared sauce. Give everything a good stir so the sauce coats every piece of chicken and veggie. Let it simmer briefly until the sauce thickens slightly and is heated through, melding those mouthwatering flavors into one harmonious dish.
Step 6: Plate Your Chili Chicken & Mixed Veggie Rice Bowl Recipe
Finally, pile the saucy chicken and veggie mixture atop your fluffy cooked white rice for the perfect bowl of wholesome comfort food. The colors, aromas, and textures are now all there, waiting for you to dig in.
How to Serve Chili Chicken & Mixed Veggie Rice Bowl Recipe
Garnishes
Fresh garnishes can take your Chili Chicken & Mixed Veggie Rice Bowl Recipe from delicious to delightful. Try sprinkling chopped green onions for a pop of color and mild bite, or add toasted sesame seeds to enhance the nutty undertones. A few extra red chili flakes will amplify the heat if you love it spicy, and a wedge of lime on the side can add a refreshing zing.
Side Dishes
This recipe stands well on its own but also pairs beautifully with a few simple sides. Consider serving it alongside a crisp Asian slaw, some steamed dumplings, or even a light miso soup for a complete and balanced meal. These sides complement the bowl’s rich flavors without overpowering.
Creative Ways to Present
Feeling fancy or feeding a crowd? Serve your Chili Chicken & Mixed Veggie Rice Bowl Recipe in individual mason jars layered with rice and the chicken-vegetable mix for a picnic-ready presentation. Alternatively, use colorful bowls or even lettuce cups for a fresh, handheld option that lets you enjoy all the flavors with a refreshing crunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which almost never happens), store the chicken, veggies, and rice separately in airtight containers to preserve their texture and flavor. Refrigerate for up to 3 days for the best taste and freshness.
Freezing
This dish can be frozen, but for optimal results, freeze the cooked chicken and vegetables separately from the rice. Use freezer-friendly containers or heavy-duty freezer bags. It will keep well up to 1 month without losing much flavor or texture.
Reheating
Reheat the chicken and veggie mix gently in a skillet over medium heat, adding a splash of water or chicken stock to loosen the sauce if it thickens too much. For the rice, microwave until warm or steam it to avoid drying out. Recombine just before serving to maintain the best texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and more fiber, making your bowl even heartier. Just be sure to cook it fully beforehand, as it takes longer than white rice.
Is this recipe very spicy?
The heat level is quite flexible. The recipe uses red chili flakes, so you can adjust the quantity to suit your spice tolerance—from mild warmth to a fiery kick.
Can I substitute the chicken with tofu?
Yes! Firm tofu works great as a vegetarian alternative. Press the tofu to remove excess moisture, then marinate and cook it similarly to the chicken for delicious results.
What if I don’t have oyster sauce?
You can replace oyster sauce with a mix of soy sauce and a little mushroom sauce, or simply use extra soy sauce with a touch of sugar to mimic that depth and slight sweetness.
How do I keep the vegetables crisp in the stir-fry?
The key is to cook them quickly over medium-high heat and avoid overcrowding the pan. Stir-fry just until they turn tender-crisp, ensuring vibrant color and a fresh bite.
Final Thoughts
This Chili Chicken & Mixed Veggie Rice Bowl Recipe has quickly become one of my all-time favorite dishes to make and share. It strikes that perfect balance between comfort and excitement in every bite, with fresh veggies, tender chicken, and a sauce that simply sings. Give it a try, and I promise you’ll find yourself reaching for this recipe time and again – it’s that good!
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 vibrant and flavorful Chili Chicken & Mixed Veggie Rice Bowl featuring tender marinated chicken strips stir-fried with a colorful medley of fresh vegetables, served over fluffy white rice and coated in a spicy, savory chili sauce. This quick and easy stir-fry is perfect for a wholesome weeknight dinner.
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
Others
- 2 garlic cloves (minced)
- 1 tbsp vegetable oil
- 2 cups cooked white rice
Instructions
- Marinate the Chicken: In a bowl, combine the sliced chicken breast with 1 tbsp soy sauce, cornstarch, and sesame oil. Mix well to coat the chicken evenly and let it sit for about 10 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, red chili flakes, and chicken stock until fully combined to create the flavorful stir-fry sauce.
- Cook the Chicken: Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until they turn golden brown and are cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
- Stir-fry the Vegetables: In the same wok, add the minced garlic and sauté briefly until fragrant. Add broccoli, red and green bell peppers, carrots, and snow peas. Stir-fry the vegetables for 3-4 minutes until they are tender yet crisp, maintaining their vibrant colors and crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce and stir everything together thoroughly. Cook for another 2-3 minutes until the sauce has thickened slightly and everything is heated through.
- Serve: Spoon the chili chicken and mixed vegetables over the cooked white rice. Garnish with optional toppings such as sesame seeds or chopped scallions if desired, then serve immediately.
Notes
- You can adjust the amount of red chili flakes to control the spiciness of the dish.
- For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Feel free to substitute chicken breast with thigh meat for a juicier texture.
- Adding toasted sesame seeds or chopped fresh cilantro can enhance flavor and presentation.
- Cook the vegetables just until tender-crisp to preserve their nutrients and texture.
