Easy Chicken Rice Bowl Recipe

This Easy Chicken Rice Bowl Recipe brings tender, golden-seared chicken bites together with fluffy jasmine rice, crisp steamed vegetables, and a savory glaze. Perfect for busy weeknights or weekly meal prep, this Easy Chicken Rice Bowl Recipe delivers big flavor with simple pantry staples and comes together in under 30 minutes.

Prep & Cook Time

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Servings: 2 generous bowls

Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes

• 1 tablespoon olive oil (or neutral cooking oil)

• 2 cloves garlic, thinly sliced

• 1 teaspoon fresh ginger, finely grated

• 1/2 teaspoon salt

• 1/4 teaspoon freshly cracked black pepper

For the Sauce:

• 3 tablespoons low-sodium soy sauce

• 1 tablespoon honey or brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon toasted sesame oil

• 1 teaspoon cornstarch dissolved in 2 tablespoons cold water

For the Bowls:

• 2 cups cooked jasmine or basmati rice, warm

• 1 cup broccoli florets, lightly steamed

• 1/2 cup shelled edamame, steamed

• 1/3 cup matchstick or shredded carrots

• 2 tablespoons sliced green onions

• 1 teaspoon toasted sesame seeds

Instructions

1. Whisk the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, and the cornstarch slurry until fully blended. Set aside.

2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper. Add the chicken to the hot skillet in a single layer. Cook undisturbed for 3 to 4 minutes to achieve a golden crust, then flip and cook for another 2 to 3 minutes until nearly cooked through.

3. Add Aromatics & Glaze: Lower the heat to medium. Toss in the sliced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Pour in the prepared sauce. Simmer for 1 to 2 minutes, tossing the chicken continuously until the glaze thickens and evenly coats every piece. Remove from the heat.

4. Assemble: Divide the warm rice evenly between two wide serving bowls. Spoon the glazed chicken over one side, then arrange the steamed broccoli, edamame, and shredded carrots alongside.

5. Garnish & Serve: Drizzle any leftover pan sauce over the rice and vegetables. Top with sliced green onions and a sprinkle of toasted sesame seeds before serving warm.