If there’s one dinner I make on repeat, it’s this Chicken Rice Bowl. It’s quick, full of flavor, and packs everything into one bowl — juicy soy-glazed chicken, fluffy rice, crunchy veggies, and a pop of cilantro on top. Comforting, satisfying, and oh-so-simple.
Busy evening? This is the kind of meal that gets everyone fed and happy in under 20 minutes. And honestly, it’s so good you’ll find yourself sneaking bites straight from the bowl.
Easy Rice Bowl Dinner (That Tastes Like Takeout)
We throw together some version of this chicken rice bowl at least once or twice a week. It’s just that easy — and yes, that delicious.
With a base of fluffy white rice, sticky-sweet soy chicken, and a pile of fresh raw veggies, it’s everything I love in one place. A little savory, a little sweet, a lot of crunch, and a whole lot of flavor.
Best part? The veggies don’t need cooking. You just shred, chop, and pile them on. It’s healthy, balanced, and crazy fast to pull off.
What You’ll Need
Here’s what goes into our bowl:
- Cooked rice – Jasmine or sushi rice are my faves, but really any leftover rice works.
- Garlic soy chicken – Boneless chicken breast marinated in a quick soy-ginger-garlic-honey sauce, then cooked in a skillet until sticky and caramelized.
- Shredded carrots and cabbage – For crunch and color. No cooking needed!
- Corn – Frozen or canned both work. Thaw it if frozen.
- Fresh cilantro – For that fresh, herby finish that ties everything together.
Let’s Cook: Garlic Soy Chicken Bowl
Cook the Chicken
Start by slicing chicken breast into bite-sized cubes.
Mix up the marinade: soy sauce, brown sugar, honey, garlic, ginger, water, and a bit of cornstarch to thicken it up.
Heat some oil in a skillet and cook the chicken until it’s no longer pink. Then pour in the sauce and stir to coat. In a few minutes, that sauce will thicken into a shiny, sticky glaze that hugs the chicken. So. Good.
Prep the Veggies
I like to go raw and simple here — shredded carrots, cabbage, corn, green onions, cilantro. Everything adds color and crunch with zero effort.
In the summer, I can’t resist using fresh corn cut straight off the cob. But frozen or canned works just fine too.
Assemble Your Bowl
Scoop some rice into a bowl. Add your chicken (don’t forget that extra sauce in the skillet — drizzle it all over!), then pile on the veggies.
Mix it all up when you eat for the full experience — tender chicken, sticky glaze, fresh crunch, and cozy rice in every bite. It’s magic.
Topping Ideas
Want to switch it up? Here are some delicious extras you can add:
- A fried egg on top (because everything’s better with an egg)
- Kimchi, for that tangy, spicy Korean flair
- Pickled onions or radish, to add a little zing
- Avocado slices, for extra creaminess
- Hot sauces like sriracha or chili crisp
- A sprinkle of crispy fried onions or garlic for crunch
FAQ
Can I use chicken thighs?
Absolutely! Thighs or drumsticks both work great — just cook them through before adding the sauce.
What other sauces can I use on top?
Sriracha mayo, Korean BBQ sauce, gochujang, or a drizzle of sesame oil all add amazing flavor.
How can I make this low carb?
Swap the rice for cauliflower rice or try it with quinoa or shredded cabbage for a lighter bowl.
Can I prep this ahead of time?
Totally. Cook the chicken in advance and keep it in an airtight container in the fridge for up to 5 days. Just warm it up and assemble everything when you’re ready to eat.
Chicken Rice Bowl
If there’s one dinner I make on repeat, it’s this Chicken Rice Bowl.
Ingredients
- 3 cups cooked rice
- Garlic Soy Chicken
- 1 lb chicken breast, diced
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon ginger powder
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1/2 teaspoon cornstarch
- 1–2 dashes white or black pepper
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 can corn, drained
- 1/4 cup chopped cilantro
Instructions
- Prepare 3 cups of cooked rice using your preferred method—Minute rice, rice cooker, or stovetop all work great.
- Prep the vegetables by shredding the carrots and cabbage, and chopping the cilantro. Set everything aside.
- In a bowl, combine soy sauce, minced garlic, ginger powder, brown sugar, honey, cornstarch, pepper, and water. Mix well to make the sauce and set aside.
- Pat the chicken breast dry and dice it into bite-sized cubes.
- In a medium to large skillet, heat the vegetable oil over medium heat. Once hot, add the diced chicken and sauté for a few minutes until it’s almost cooked through.
- Pour the prepared sauce into the skillet with the chicken. Stir to coat evenly and continue cooking until the chicken is fully cooked and the sauce thickens slightly. Remove from heat.
- Assemble the bowls by layering the cooked rice, fresh veggies, and the garlic soy chicken with sauce over the top.
- Serve and enjoy!
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 691Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 155mgSodium 695mgCarbohydrates 75gFiber 5gSugar 17gProtein 62g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.