This easy Asian chicken rice bowl recipe makes a great, quick, and healthy weeknight dinner. It is so simple to make, yet so delicious and flavorful. With tender cubed chicken, vegetables, a light soy sauce, and rice, this rice bowl will surely become one of your go-to dinners.
One of the best things about this Asian chicken stir-fry recipe is the fact that it only calls for a couple of ingredients, that you most likely always have on hand, and it is all ready to be devoured in about 30 minutes. This one-pan recipe is also very versatile and most of the ingredients can be substituted, and you can personalize this chicken rice bowl with vegetables recipe to your liking.
We love rice bowls. We have them for dinner or lunch at least once a week. They are so quick to make, healthy, and packed with different flavors and textures. You can use your favorite protein, favorite veggies, and your choice of rice (white, brown, or cauliflower rice). To make it even healthier, I often just go with the protein and the veggies and omit the rice.
Why you will love making this quick and easy Asian chicken rice bowl recipe
Quick and easy weeknight meal – One of the reasons I love rice bowls is that they are so quick to make, do not require a lot of ingredients (unless you want to :)) and they are ready to be enjoyed in 30 minutes or less. You can even prep the ingredients ahead of time. Chop the veggies and the protein ahead of time and then when it is time to eat, just cook everything and assemble the rice bowls. Leftovers are great too!
Very versatile meal – We have made so many different variations when it comes to rice bowls. The recipe I am sharing now is made with chicken, vegetables, and a light soy sauce. But any protein or veggies you like and have on hand can be used. You can use salmon, ground meat of your choice, any tender pork or beef cut, and even tofu. I like to season our rice bowls with salt, pepper, garlic powder, and a drizzle of low-sodium soy sauce. But we have also had these rice bowls with teriyaki sauce or stir-fry sauce as well. You can use any vegetables you have on hand.
One pan dish – Everything, other than the rice, cooks in the same pan. I love one-pan meals so much! Especially for a busy weeknight family dinner. Not only it saves on washing dishes, but also cooking all the ingredients in the same pan, sure makes for one flavorful meal. You can use instant rice, or cook the rice in a rice cooker while you cook the rest of the ingredients. That way everything is done at the same time.
Healthy – Rice bowls are generally a healthy meal option. Enjoy your favorite protein and veggies in a light sauce or lightly seasoned and skip the rice for an even healthier recipe. Cauliflower rice is also a great rice alternative if you are looking to keep this meal healthy and light.
Ingredients
- Chicken tenders – is what I had on hand. But you could also use chicken breast or boneless chicken thighs.
- Onion – I like using yellow onion, but white or red onion can also be used for this recipe.
- Bell Peppers – I love using red, yellow, or orange bell peppers for this recipe. You could use green as well, but I find them a bit bitter.
- Rice- I like to use long-grain rice and cook it in our rice cooker but instant rice can be used as well.
- Soy sauce – To make sure we consume less salt, I prefer using a low-sodium soy sauce.
- Seasoning – salt, black pepper, and garlic powder is all you need for this chicken rice bowl recipe.
- Eggs – we like to add a fried egg on top of our rice bowls. You can also scramble the eggs if that is how you like your eggs.
- Sour cream and shredded cheese- are the perfect toppings that add a nice flavor but not a lot of calories.
How to make these easy Asian chicken rice bowls
Start by cutting the chicken tenders into small cubed pieces. Cook them in a large pan until they are golden brown. While the chicken is cooking, chop the onion and the peppers.
At this time, you can also start the rice cooker and make your rice. Or you can use instant rice and make that according to the package instructions. Once the chicken is cooked, transfer it to a bowl and add the onion to the pan. After cooking the onion for a couple of minutes, add the bell peppers.
We love fried eggs in our rice bowls. Right after the peppers and onions are cooked, I crack the eggs in the pan and cook them until the desired doneness.
Once the peppers and onion are cooked, transfer them to another bowl or you can combine the chicken and the sauteed veggies at this point. Not all my kiddos like to mix the chicken and the veggies together, so I like to keep them separate to avoid tears LOL.
The final step is assembling the rice bowls. Add the rice first to a serving plate or a bowl and then the rest of the ingredients. I love these bowls for our rice bowls. They are perfect for pasta dishes, rice dishes, salads and so much more!
Other recipes I think you will love!
Easy 20-minute Egg Roll in a Bowl
Creamy Chicken Stuffed Peppers
Ground Beef Stir Fry with Rice and Spinach
If you like food as much as I do, we should be friends! Be sure to follow me on Facebook, Pinterest, and Instagram to never miss a new recipe!
Asian Chicken Rice Bowl Recipe
Ingredients
- 1.5 lbs chicken tenders
- 1 large yellow onion chopped
- 2 bell peppers cut into long strips
- 2.5 cups long-grain rice
- 3 tablespoons olive oil
- 4 eggs
- 2 tablespoons low-sodium soy sauce or more or less depending on your personal preference
- salt and pepper to taste
Instructions
- Cook rice according to instructions on the packaging if using an instant rice or a rice cooker.
- Heat 1 tablespoon of olive oil in a large skillet or wok.
- Cut the chicken into small pieces. Add it to the skillet and season it with salt, pepper, and garlic powder. Cook until browned on all sides. Once done, transfer it to a bowl and cover it to keep it warm.
- Add 1 tablespoon of olive oil to the skillet and add the onion. Cook for a couple of minutes until translucent. Add the peppers. Season with salt, pepper, and garlic powder.
- Cook for 3-5 minutes. 3 minutes if you like your veggies less cooked and 5 minutes if you like your veggies more cooked.
- Once cooked, remove the veggies from the skillet and transfer them to a bowl.
- Add the last of the oil and crack your eggs in the skillet. Season with salt and pepper. Either fry them or scramble them. Your choice.
- Assemble the rice bows: rice on the bottom, then add the chicken, then the veggies, and then drizzle some low-sodium soy sauce as much or as little as you like. Then add the egg on top, a little bit of sour cream, and sprinkle some of your favorite shredded cheese.
- Enjoy!
Tried this and it was delicious!!! I will try the other recipes, they all look great!!!