Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups water
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha sauce
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Special equipment needed:
- Large skillet with lid
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and add it to the rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, then reduce heat to low and simmer for 18-20 minutes.
2. While the rice is cooking, heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned on all sides.
3. Add the sliced bell pepper, onion, and garlic to the skillet with the chicken. Cook for another 5-7 minutes, or until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce, honey, and sriracha sauce. Pour the sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly.
5. Reduce the heat to low and cover the skillet with a lid. Let the chicken and vegetables simmer in the sauce for 5-7 minutes, or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. To serve, divide the cooked rice into bowls and top with the hot chicken and vegetable mixture. Garnish with chopped green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering with sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 8g
Carbohydrates: 55g
Protein: 25g
Substitutions for ingredients:
- Brown rice can be used instead of white rice
- Chicken thighs can be used instead of chicken breasts
- Any color bell pepper can be used
- Maple syrup or agave nectar can be used instead of honey
- Any hot sauce can be used instead of sriracha sauce
Variations:
- Add sliced mushrooms to the skillet with the chicken and vegetables
- Use shrimp instead of chicken
- Add chopped peanuts or cashews for extra crunch
- Use quinoa instead of rice
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking
- Use a non-stick skillet to prevent sticking
- Double the sauce recipe for extra flavor
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave leftovers for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the hot chicken and rice bowl in a colorful bowl or on a decorative plate.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Serve with a side of steamed broccoli or a green salad.
Suggested side dishes:
Steamed broccoli or green salad
Troubleshooting advice:
If the chicken is not cooking through, cover the skillet with a lid and let it simmer for a few more minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Rice bowls are a popular dish in many cultures, including Japanese, Korean, and Hawaiian cuisine.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve the hot chicken and rice bowl as a main dish for lunch or dinner.
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