Epic Chili Garlic Chicken Bowl with Veggie Crunch Steamed Rice
I have a confession to make. Some days, the thought of making dinner feels like climbing a mountain. You want something delicious, maybe a little exciting, but the effort just seems… too much.
That’s where this bowl comes in. It was born from one of those nights. I was craving that spicy, savory kick of takeout, but my wallet and my conscience were telling me to cook at home.
So, I started playing around with what I had. Some chicken, a jar of chili garlic sauce, and a few veggies in the crisper. What happened next was pure magic.
This isn’t just another chicken and rice recipe. It’s a full-on flavor explosion with a satisfying crunch, all in one bowl. It’s the kind of meal that makes you feel like a kitchen hero, even on a Tuesday.
What You’ll Need
Here’s the shopping list for this adventure. I’ve broken it down to make things a little easier.
For the Chili Garlic Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 tablespoons avocado oil or other high-heat oil, divided
- 4-5 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/4 cup low-sodium chicken broth
- 3 tablespoons chili garlic sauce (adjust to your spice preference)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
For the Veggie Crunch:
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets, cut small
- 1/2 cup shredded carrots
- 2 green onions, sliced (whites and greens separated)
For Serving:
- 4 cups cooked steamed rice (jasmine or basmati work great)
- Sesame seeds, for garnish
- Fresh cilantro, chopped, for garnish
Pro Tips
After making this dozens of times, I’ve picked up a few tricks. These will help you nail it on your first try.
- Don’t Crowd the Pan. This is the golden rule for getting that perfect sear on your chicken. If you put too much in the skillet at once, the chicken will steam instead of brown. Cook in two batches if you have to. It’s worth the extra minute.
- Dry Your Chicken. Before you toss the chicken in cornstarch and soy sauce, pat it completely dry with paper towels. A dry surface is key to a crispy exterior. Moisture is the enemy of crispiness!
- Control the Heat for Garlic. Burnt garlic is bitter and can ruin a dish. Add your minced garlic and ginger to the pan only after you’ve lowered the heat. Sauté it for just 30-60 seconds, until it’s fragrant, before adding your liquids.
- Prep Everything First. This is called “mise en place” in fancy chef terms. It just means get all your ingredients chopped and measured before you even turn on the stove. This recipe moves fast, and you don’t want to be frantically chopping a pepper while your garlic is burning.
Tools Required
You don’t need any high-tech gadgets for this one. Just your basic kitchen essentials.
- Large skillet or wok
- Cutting board
- Sharp knife
- Several small bowls (for prepping sauce and ingredients)
- Measuring cups and spoons
- Rice cooker or a medium pot with a lid
- Whisk
- Tongs or a spatula
Substitutions and Variations
One of the best things about this recipe is how flexible it is. You can easily adapt it to what you have or what you like.
- Protein Power: Don’t have chicken? This works beautifully with shrimp, thinly sliced steak, or firm tofu. For tofu, press it well and cube it, then follow the same steps as the chicken.
- Veggie Swap: Clean out your vegetable drawer! Snap peas, mushrooms, zucchini, edamame, or bok choy would all be fantastic additions.
- Sauce Switch-Up: If you don’t have chili garlic sauce, you can use Sriracha. Start with less, as it’s often spicier. A bit of gochujang could also add a lovely, deep flavor.
- Add Some Nuts: For an extra layer of texture, toss in some roasted cashews or peanuts at the end.
Make-Ahead Tips
If you want to get a head start, you can prep most of this recipe in advance.
The veggies can be chopped and stored in an airtight container in the fridge for up to 2 days. The sauce ingredients can be whisked together and kept in a jar in the fridge for up to 3 days. You can even cube the chicken and store it in a separate container.
When it’s time to cook, you just have to cook the chicken and toss everything together. It turns a 30-minute meal into a 15-minute one.
How to Make The Epic Chili Garlic Chicken Bowl
Step 1: Start your rice. Whether you’re using a rice cooker or a pot on the stove, get it going so it’s ready when everything else is.
Step 2: In a medium bowl, toss the cubed chicken with the cornstarch and 1 tablespoon of soy sauce. Make sure every piece is lightly coated.
Step 3: In a separate small bowl, whisk together the chicken broth, chili garlic sauce, honey (or maple syrup), and rice vinegar. This is your magic sauce. Set it aside.
Step 4: Heat 1 tablespoon of oil in your large skillet or wok over medium-high heat. Once it’s shimmering, add the chicken in a single layer. Let it cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside.
Step 5: Add the remaining 1 tablespoon of oil to the skillet. Toss in the broccoli and red bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender. Add the white parts of the green onions and the shredded carrots and cook for another minute.
Step 6: Turn the heat down to low. Add the minced garlic and grated ginger to the skillet. Stir constantly for about 30-60 seconds until you can smell them. Be careful not to let them burn.
Step 7: Pour your sauce mixture into the skillet and bring it to a simmer. Let it bubble for a minute or two, stirring, until it starts to thicken slightly.
Step 8: Return the cooked chicken to the skillet. Toss everything together to coat the chicken and veggies in the glossy sauce.
Step 9: To assemble your bowls, spoon a generous amount of steamed rice into each bowl. Top with the chili garlic chicken and veggie mixture. Garnish with the green parts of the green onions, a sprinkle of sesame seeds, and fresh cilantro.
Nutrition, Diets, and Pairings
Let’s talk about how this bowl fits into your lifestyle. A recipe is only truly great if you can actually eat it!
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | ~38g |
| Carbohydrates | ~45g |
| Fat | ~16g |
Ingredient Swaps for Different Diets
This recipe is very friendly to modifications. Here are a few common ones.
| For This Diet | Ingredient to Swap | Use This Instead |
|---|---|---|
| Gluten-Free | Soy Sauce | Tamari or Coconut Aminos |
| Keto / Low-Carb | Rice, Honey, Cornstarch | Cauliflower Rice, Stevia, Xanthan Gum (pinch) |
| Vegan | Chicken, Chicken Broth, Honey | Firm Tofu, Veggie Broth, Maple Syrup |
Meal Pairing Suggestions
This bowl is a complete meal on its own, but if you want to stretch it further or serve it for guests, try a simple side like a cooling cucumber salad or some steamed edamame with sea salt.
Cooking Time Efficiency
Want to get this on the table even faster? Use the rice cooking time to your advantage. While the rice is steaming away, you can do all your chopping, sauce mixing, and chicken prepping.
| Time Block | Task |
|---|---|
| Minutes 0-5 | Start rice cooker |
| Minutes 5-15 | Chop all veggies and chicken |
| Minutes 15-25 | Cook chicken and veggies |
| Minutes 25-30 | Finish sauce and assemble bowls |
Tips for Leftovers and Storage
If you have leftovers, you’re in for a treat. The flavors meld together even more overnight, making for an amazing lunch the next day.
Store everything in an airtight container in the refrigerator for up to 3-4 days. For best results, store the rice separately from the chicken and veggie mixture to prevent it from getting mushy.
To reheat, you can pop it in the microwave for a couple of minutes. Or, for a better texture, gently warm it in a skillet over medium-low heat with a splash of water or chicken broth to bring the sauce back to life.
Frequently Asked Questions
Q1. Can I make this dish less spicy?
Ans: Absolutely. The heat comes from the chili garlic sauce. Simply reduce the amount you use. Start with 1 tablespoon and taste the sauce before adding it to the skillet. You can always add more, but you can’t take it away.
Q2. My sauce seems too thin or too thick. How can I fix it?
Ans: If your sauce is too thin, let it simmer for an extra minute or two to reduce and thicken. If it’s too thick, whisk in a tablespoon of chicken broth or water at a time until it reaches the consistency you like.
Q3. What kind of chili garlic sauce do you recommend?
Ans: The most common brand is Huy Fong, the one with the green lid (the same company that makes Sriracha). It’s a fantastic, reliable choice you can find in most grocery stores. But any brand you like will work well.
Q4. Can I use frozen vegetables for this recipe?
Ans: Yes, you can. I recommend thawing them and patting them dry before adding them to the skillet. This helps prevent them from watering down your sauce. They will cook much faster than fresh veggies, so add them in the last few minutes of cooking.
Wrapping Up
And there you have it. A bowl packed with spicy, garlicky, savory goodness that you can feel good about eating. It’s proof that a fantastic home-cooked meal doesn’t have to be complicated.
I hope this becomes a new favorite in your kitchen. It’s a go-to for me, and I love how easily I can change it up based on what’s in my fridge.
Now it’s your turn. Give this recipe a try and let me know how it goes! Drop a comment below with your experience, any fun variations you tried, or any questions you might have.
