Asian Chicken Rice Bowl
Asian Chicken Rice Bowl is the perfect Asian inspired chicken dish and an easy 30 minute meal. Quick, delicious and a healthier alternative, this Asian Chicken Rice Bowl is perfect for busy weeknights.
As much as I would love to live every night like it was Friday night, my waistline disagrees… severely!! As the years tick (warp-speed) by, I have realized that it becomes harder and harder to shed those extra pizza pounds. The days of simply skipping a lunch here and there and dropping ten pounds overnight are LONG, LONG … LONG GONE and even I have to admit that less is better these days. Maybe not every day, but it’s a start… and the best dish to get me motivated is this Asian Chicken Rice Bowl.
We all possess approximately 72,258 chicken recipes that we rotate for our families week in and week out. The Asian Chicken Rice Bowl recipe I am going to share with you today is honestly one of the quicker, easier and healthier meals that gets served up in our house on a regular basis. You can improvise with this Asian Chicken Rice Bowl and add in whatever vegetables you like best so it’s perfect for picky eaters and it’s a great 30 minute meal instead of stopping for fast food when you have had a long day chauffeuring this kid here and that kid there.
CAN YOU SUBSTITUTE SOMETHING OTHER THAN CHICKEN?
Absolutely! You substitute the chicken in this Asian Chicken Rice Bowl with ground turkey, lean beef or even tofu.
HOW DO I MAKE ASIAN CHICKEN RICE BOWL?
Easy! To make your Asian Chicken Rice Bowl, start by grabbing a large pot, pour in your chicken stock and bring to a boil. Add in your brown rice and lemon pepper, stir, cover and remove from the heat. The directions on the brown rice box always say to let sit for 5-10 minutes.. I am not a fan of the hard chewiness of brown rice cooked per the instructions so I usually let the rice sit much longer, stirring occasionally until all of the liquid has been absorbed. That’s just me. When the rice is cooked to your liking, chop up the green onions and stir into your rice. This way the onions cook through a bit and it gives the rice some added flavor.
If you are going to be adding in a vegetable that you will need to steam, start that at this point because the chicken part moves pretty fast and you want everything to come together as close as possible.
In a separate skillet, heat your olive oil over medium-heat. Add in your chicken breasts after cutting them into bite sized cubes and saute until cooked through. Add your diced water chestnuts to your chicken pieces and let simmer 3 minutes, stirring occasionally. In a small bowl whisk together your soy sauce, honey and spices and then add the mixture to your chicken and diced water chestnuts. Stir constantly until all chicken pieces are covered in sauce and let simmer 5 minutes.
Bring your Asian Chicken Rice Bowl together. I usually serve up a bowl of rice, chop up some sugar snap peas and pour the chicken (and a bit of extra sauce) over it .. my husband likes broccoli instead of sugar peas so I steam up a handful of florets and add them into his Asian Chicken Rice Bowl instead. It’s all really about what you prefer. The sauce is sweet and salty and a bit spicy and really adds a ton of flavor to a very simple dish. Besides, who said eating healthier had to boring?
ENJOY!!
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Asian Chicken Rice Bowl
Ingredients
- 3 chicken breasts
- 2 tablespoon olive oil
- 32 oz chicken stock
- 14 oz box of brown rice
- 2 tsp lemon pepper
- 1 small can of water chestnuts drained and diced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp red pepper powder
- 1/4 tsp ginger powder
- 6 green onions
- 2 cups Broccoli Florets Steamed
- 1 cup Sugar Snap Peas Steamed
Instructions
- Start by grabbing a large pot, pour in your chicken stock and bring to a boil. Add in your brown rice and lemon pepper, stir, cover and remove from the heat. The directions on the brown rice box always say to let sit for 5-10 minutes.. I am not a fan of the hard chewiness of brown rice cooked per the instructions so I usually let the rice sit much longer, stirring occasionally until all of the liquid has been absorbed. That's just me. When the rice is cooked to your liking, chop up the green onions and stir into your rice. This way the onions cook through a bit and it gives the rice some added flavor.In a separate skillet, heat your olive oil over medium-heat. Add in your chicken breasts after cutting them into bite sized cubes and saute until cooked through.To steam vegatables, fill a medium sized sauce pan 1/4 full of water and bring to a boil over medium high heat. Place a strainer on top of the pan and fill with peas and broccoli. Cover strainer with a pot top (it doesn't need to fit perfectly) to capture steam and let steam for 5-7 minutes or until your desired state of doneness.Add your diced water chestnuts to your chicken pieces and let simmer 3 minutes, stirring occasionally. In a small bowl whisk together your soy sauce, honey and spices and then add the mixture to your chicken and diced water chestnuts. Stir constantly until all chicken pieces are covered in sauce and let simmer 5 minutes.Bring all ingredients together and enjoy!
