Sometimes, the best recipes come from having a limited amount of ingredients in the fridge. This bowl was created with the help of: day-old rice, forgotten pack of chicken, and assorted veggies in a drawer I haven’t opened in days. The three musketeers, if you will.
The beauty of this bowl is that you can eyeball practically everything, and I assure you it will still taste good. Feel free to adjust the seasonings, add alternative or additional vegetables, and play around with the sauces. Treat this one-pan meal like a blank canvas. Go crazy, go stupid, have fun. Now, let’s get into the recipe.
Ginger Chicken Rice & Veggie Bowl
A delicious, hearty bowl full of protein and vegetables!
Equipment
- 1 Non-stick pan
- Cutting Board
- Chef's knife
Ingredients
Food Ingredients
- 1 Large carrots peeled, diced
- 1 inch Chunk of fresh ginger peeled, chopped
- 2-3 cloves Fresh garlic peeled, minced
- 1 Red, yellow, or orange bell pepper chopped
- 3-4 Chicken breasts cubed
- 2-3 cups Cooked day-old rice
Spices
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1/2 tsp Cumin
- 1/2 tsp Red chili flakes optional
- Salt/pepper
- 3-5 tbsp Gluten free soy sauce sub regular soy sauce, tamari, or coconut aminos
- 2 tbsp Toasted sesame oil
- 1 Lime
Garnish
- Fresh herbs dill, cilantro, or parsley
- Snap peas optional, for an added crunch
Instructions
- Prepare your chicken breast by cutting it into bite size pieces. Place the pieces in a bowl and season with garlic powder, smoked paprika, cumin, red chili flakes (optional), salt, pepper, and a drizzle of olive oil. Mix well until all chicken pieces are coated in seasonings.
- Heat a neutral oil in a non-stick pan over medium heat and start frying the chicken. Cook for 10-12 minutes or until the chicken reaches an internal temperature of 165°F.
- While the chicken is cooking, wash and peel the carrots and peel garlic. Chop the carrots, ginger, garlic, and bell pepper.
- Once the chicken is done cooking, remove it from the pan and place it in a clean bowl to add into the rice later. Using the same pan add carrots, ginger, and garlic. Sauté over medium heat for 4-5 mins before adding bell peppers to the pan.
- Season veggies with garlic powder, salt, and pepper and mix together well. Once they are golden brown, add leftover rice to the pan and incorporate it into the vegetables.
- Season the rice with salt and pepper, soy sauce, and a drizzle of sesame oil. Mix well.
- Add the chicken to the pan of rice and mix until ingredients are fully incorporated.
- Plate in your favorite bowl and serve with fresh lime. Garnish with dill and snap peas for a pop of color!
Notes
Make sure to wash your hands and prep area very well after handling chicken.
Adjust seasonings as needed to your taste.
