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Chili Chicken & Mixed Veggie Rice Bowl

Chili Chicken & Mixed Veggie Rice Bowl is a vibrant dish that perfectly combines tender chicken, colorful vegetables, and a mouthwatering sauce. Ideal for busy weeknights or meal prep, this recipe comes together in under 30 minutes and is packed with flavor and nutrition. You can easily customize the ingredients to suit your taste preferences, making it a versatile choice for family dinners or lunch at work. With its quick preparation and healthy components, this rice bowl will become a go-to in your kitchen.

  • Total Time: 27 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 300g chicken breast, sliced into strips
  • 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
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp red chili flakes (or to taste)
  • ½ cup chicken stock
  • 1 cup cooked white rice

Instructions

  1. Marinate chicken strips with soy sauce, cornstarch, and sesame oil for about 10 minutes.
  2. In a mixing bowl, combine soy sauce, honey, rice vinegar, red chili flakes, and chicken stock to make the sauce.
  3. Heat vegetable oil in a wok over medium-high heat. Cook marinated chicken until golden brown and set aside.
  4. Stir-fry minced garlic and vegetables in the same wok for about 3–4 minutes until tender yet crisp.
  5. Return chicken to the wok and pour in the sauce. Stir until well coated and heated through.
  6. Serve over cooked white rice and garnish as desired.
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main
  • Method: Stir-frying
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (approximately 350g)
  • Calories: 450
  • Sugar: 8g
  • Sodium: 900mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 80mg

Keywords: Experiment with different vegetables like snap peas or zucchini for added variety. For a vegetarian version, substitute chicken with tofu and use vegetable broth.