Asian Chicken Rice Bowl Recipe
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.
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!