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. | A Wicked Whisk | https://www.awickedwhisk.com
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!