Hot and Spicy Chicken Rice Bowl

Prep Time:  20 minutes

Cook Time: 40 Minutes

Serves: 2

Ingredients:

1 c. broccoli  florets

4 T. olive oil, divided

1 t. paprika

1 c. jasmine rice, uncooked (Basmati rice is a good substitute)

2 c. warm water or chicken stock/vegetable stock

1 large carrot, diced

1 medium potato, cooked and diced.

1/4 c. frozen/fresh green peas

2 T. Sriracha sauce, divided

1/2 t. Chili flakes

12 oz. chicken thighs, chopped

1 T. soy sauce

2 T. sesame oil

Sea salt to taste

Sesame seeds for garnishing, optional

Directions:

1| Preheat oven to 400°F.

2| Place broccoli on a large sheet pan. Add 2 tablespoons olive oil, paprika and salt, to taste. Toss to combine.

3| Roast for 25 minutes or until broccoli is golden. 

4| While broccoli is roasting prepare rice.

5| Rinse rice under cool running water until water runs clear to remove starch.

6| Add remaining olive oil to a Dutch oven. Heat over medium high heat. Add carrots, potatoes, and peas. Sauté for 3-4 minutes. Add rice, 1 tablespoon Sriracha and chili flakes. Season with salt to taste.

7| Add water to rice pot. Increase heat to high. Cook for 5 minutes or until water begins to boil. Cover and lower heat to medium and continue cooking an additional 7-8 minutes.

8| Remove from heat and leave covered while rice rests.

9| Add chicken thighs, soy sauce and 1 tablespoon sriracha sauce to a large bowl. Mix to combine.

10| Heat a large skillet over medium high heat.

11| Add sesame oil. When hot, add chicken mixture.

12| Sauté for 7-8 minutes or until chicken is cooked through.

13| When ready to serve add rice mixture to deep serving bowls.

14| Top with chicken mixture and roasted broccoli.

15| Garnish with sesame seeds if desired. Enjoy!

Hot and Spicy Chicken Rice Bowl

An easy rice bowl recipe with hot and spicy flavors, rice cooked with carrots, peas and potatoes. Chicken stir fried with soy sauce and Sriracha and baked broccoli with chilli powder.

Cuisine: Asian Courses: Dinner, Lunch Recipe Keys: High Protein M Meal Prep

Print Recipe

Pin Recipe CHICKEN

Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Difficulty: Beginner Servings: 2 Best Season: Summer

Ingredients

Servings

• 1 cup broccoli florets
• 4 tbsp olive oil (divided)
• 1 tsp paprika
• 1 cup jasmine rice, uncooked (use basmati as substitute)
• 2 cup warm water or chicken stock
• 1 large carrot, diced
• 1 medium potato, cooked and diced
• ¹⁄₄ cup frozen/fresh green peas
• 2 tbsp Sriracha sauce (divided)
• ¹⁄₂ tsp Chili flakes
• 12 oz chicken thighs, chopped
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• Sea salt to taste
• Sesame seeds for garnish (optional)

Instructions

1. Preheat oven to 400F.

2. Place broccoli on a large sheet pan. Add 2 tablespoons olive oil, paprika and salt, to taste. Toss to combine.

   

3. Roast for 25 minutes or until broccoli is golden.

4. While broccoli is roasting prepare rice.

5. Rinse rice under cool running water until water runs clear to remove starch.

6. Add remaining olive oil to a Dutch oven. Heat over medium high heat. Add carrots, potatoes, and peas. Sauté for 3-4 minutes. Add rice, 1 tablespoon Sriracha and chili flakes. Season with salt to taste.

   

7. Add water/stock to rice pot. Increase heat to high. Cook for 5 minutes or until water begins to boil. Cover and lower heat to medium and continue cooking an additional 7-8 minutes.

   

8. Remove from heat and leave covered while rice rests.

   

9. Add chicken thighs, soy sauce and 1 tablespoon sriracha sauce to a large bowl. Mix to combine.

   

10. Heat a large skillet over medium high heat.

11. Add sesame oil. When hot, add chicken mixture.

    

12. Sauté for 7-8 minutes or until chicken is cooked through.

    

13. When ready to serve add rice mixture in to a deep serving bowl.

14. Top with chicken mixture and roasted broccoli.

    

15. Garnish with sesame seeds if desired. Enjoy!