Go Back
- 2 cups jasmine rice - 1 pound boneless, skinless chicken thighs - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon vegetable oil (for cooking) - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 1 cup carrots, julienned - Salt and pepper to taste - Green onions, chopped (for garnish)

Homestyle Chicken and Rice Bowl

Discover the warmth of a classic dish with this Comforting Chicken & Rice Bowl recipe. Perfect for busy weeknights, this easy-to-make meal features marinated chicken thighs, fluffy jasmine rice, and a vibrant mix of stir-fried vegetables. Packed with nutrition and flavor, this dish is sure to please all ages. Get ready to create a delicious, heartwarming bowl that not only satisfies hunger but also brings families together around the dinner table.
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sesame oil

1 teaspoon minced garlic

1 teaspoon grated ginger

Salt and pepper to taste

For the Rice:

1 cup jasmine rice (or your favorite rice)

2 cups chicken broth (or water)

1 tablespoon olive oil

Salt to taste

For the Stir-Fried Vegetables:

1 cup broccoli florets

1 bell pepper (any color), thinly sliced

1 carrot, julienned

1 tablespoon olive oil

1 tablespoon soy sauce

1 teaspoon sesame seeds (optional)

Fresh cilantro, for garnish

For Serving:

Sliced green onions

Extra soy sauce for drizzling

Lime wedges (optional)

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.

    Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and toast it for 2-3 minutes, stirring occasionally until fragrant. Next, pour in the chicken broth, season lightly with salt, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fl fluffing with a fork.

      Stir-Fry the Vegetables: While the rice is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets, sliced bell peppers, and julienned carrots. Stir-fry the vegetables for about 5-7 minutes until they are tender but still have a slight crunch. Add the soy sauce and sesame seeds (if using) to the vegetable mixture, stirring well and cooking for an additional 1-2 minutes. Remove from heat and set aside.

        Cook the Chicken: In a grill pan or skillet over medium-high heat, remove the chicken thighs from the marinade, discarding the marinade. Cook the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into strips.

          Assemble the Bowls: Start with a generous scoop of the fluffy rice in each serving bowl as your base. Arrange the sliced chicken on top and then layer on a generous portion of the stir-fried vegetables. Garnish each bowl with sliced green onions and fresh cilantro. For an extra burst of flavor, drizzle with additional soy sauce and serve with lime wedges on the side for a zesty touch.

            Prep Time, Total Time, Servings: 15 min | 1 hour | 4 servings