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
Looking for a quick, satisfying meal that doesn’t skimp on flavor? This Chicken Rice Bowl is your answer.
Ingredients
- 3 cups cooked rice
- Garlic Soy Chicken
- 2 cloves garlic, minced
- 1/2 teaspoon ginger powder
- 1 tablespoon honey
- 1 can corn, drained
- 1/4 cup chopped cilantro
- 1 tablespoon brown sugar
- 1 lb chicken breast, diced
- 1–2 dashes white or black pepper
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/2 teaspoon cornstarch
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 tablespoons low-sodium soy sauce
Instructions
- Start by cooking 3 cups of rice using your preferred method—instant rice, stovetop, or rice cooker all work great.
- While the rice is cooking, prep your veggies. Shred the cabbage and carrots if they aren't pre-shredded, and chop the cilantro. Set everything aside so it’s ready when you assemble.
- In a small bowl, whisk together the soy sauce, garlic, ginger powder, brown sugar, honey, corn starch, pepper, and water until smooth. This will be your flavorful sauce.
- Pat the chicken breast dry and cut it into bite-sized cubes.
- Heat vegetable oil in a medium to large skillet over medium heat. Once the oil is hot, add the chicken and sauté until it’s nearly cooked through.
- Pour the sauce over the chicken and stir to coat. Let it simmer for a few minutes until the chicken is fully cooked and the sauce slightly thickens. Remove from heat.
- To assemble your bowl, layer the cooked rice at the bottom, top with veggies, and finish with the saucy chicken.
- Serve it warm with a drizzle of sriracha mayo if you like some heat, and dig in.
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.