Spicy Chicken Rice Bowls with Chili Garlic Sauce
Quick, bold, and full of flavor, this spicy chicken rice bowl with chili garlic sauce is the perfect weeknight dinner packed with protein, veggies, and a kick of heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Ingredients
1 lb boneless, skinless chicken thighs
2 cups cooked rice (white or brown)
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
2 tablespoons chili garlic sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 cup broccoli florets
1 medium red bell pepper, sliced
1 medium carrot, julienned
2 stalks green onions, chopped
Sesame seeds, for garnish (optional)
Instructions
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces.
Marinate
In a bowl, combine garlic, ginger, soy sauce, chili garlic sauce, honey, rice vinegar, and sesame oil. Add chicken and mix well. Marinate for at least 30 minutes.
Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 7–10 minutes, stirring occasionally, until fully cooked and golden brown.
Sauté the Vegetables
In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for about 5 minutes until tender-crisp.
Assemble the Bowls
Divide cooked rice into bowls. Top with spicy chicken and vegetables.
Garnish & Serve
Sprinkle with green onions and sesame seeds. Serve hot with extra chili garlic sauce if desired.
Notes
Adjust spice level by adding more or less chili garlic sauce.
Swap chicken thighs for chicken breast if preferred.
Great for meal prep—stores well in the fridge for up to 4 days.
