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
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
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.
