If you’re looking for a satisfying and quick meal that delivers bold flavors with minimal effort, the Chicken Rice Bowl is exactly what you need. This dish brings together the richness of seasoned chicken with a glossy, sticky sauce served over warm, fluffy rice. With just a few ingredients and less than 30 minutes from kitchen to table, it’s no surprise that this recipe has become a go-to favorite in countless households. It’s more than just convenient; it’s a wholesome combination of protein, grains, and seasoning that hits every craving.
Why We Love This Chicken Rice Bowl Recipe
What makes this Chicken Rice Bowl so lovable? First, it’s incredibly fast—you can have everything ready in about 20 minutes. Second, the flavor is bold and satisfying. The chicken is juicy and flavorful, coated in a sweet and savory sauce that clings to every bite. It’s versatile too. You can top it with crunchy shallots, sesame seeds, or fresh green onions for an added texture and burst of flavor. This is the type of meal you turn to when you’re short on time but still want something hearty and fulfilling. Plus, it stores well, making it a solid option for meal prep.
Ingredients for Chicken Rice Bowl
Sauce:
- 1 tbsp sesame oil (toasted preferred)
- 1 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar or Chinese cooking vinegar
- 1 tbsp dark soy sauce (light soy sauce can also be used)
- 2 tbsp brown sugar
- 1 tsp minced ginger
- 1/2 cup (125ml) water
- 1 tbsp corn flour
- Pinch of white pepper
Chicken:
- 2 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 1 garlic clove, minced
- 500g (1 lb) chicken mince
To Serve:
- Steamed rice
- Spring onions (scallions), thinly sliced
- Sesame seeds
- Fried shallots
How to Make Chicken Rice Bowl Directions
To get started, make the sauce by combining sesame oil, ketchup, oyster sauce, vinegar, soy sauce, brown sugar, ginger, water, corn flour, and white pepper in a bowl. Stir everything until smooth and set it aside.
Heat a large skillet over medium-high heat and add vegetable oil. When the oil is hot, add the sliced onion and minced garlic. Cook while stirring until the onions begin to soften and turn golden. This forms the aromatic base for your chicken.
Next, add the chicken mince to the skillet. Break it apart with a spoon as it cooks to ensure even browning. Cook until the chicken is no longer pink and fully cooked through. The bits should start to lightly caramelize for extra flavor.
Once the chicken is done, pour in the sauce you prepared earlier. Stir well to coat all the chicken evenly. Let the sauce simmer and thicken. It should become slightly sticky, clinging beautifully to each piece of chicken. That’s how you know it’s ready.
Spoon the cooked chicken over a bowl of freshly steamed rice. Sprinkle sesame seeds, chopped scallions, and fried shallots on top for an irresistible finish. Serve warm and enjoy the comforting flavors.
How to Serve Chicken Rice Bowl
You can serve this Chicken Rice Bowl in a deep bowl to hold all the saucy goodness. The fluffy rice soaks up the flavorful sauce, making every spoonful satisfying. For added crunch and a pop of freshness, top your bowl with thinly sliced green onions and crispy fried shallots. A sprinkle of sesame seeds offers a subtle nutty accent. If you’re serving a group, lay out all the toppings buffet-style so everyone can customize their bowl just the way they like it. It’s also delicious with a side of sautéed greens or a light cucumber salad for extra balance.
Expert Tips: Chicken Rice Bowl
- Use toasted sesame oil for a deeper, more aromatic flavor that complements the sauce.
- Always brown the chicken well; a bit of caramelization boosts the final taste.
- Make sure to dissolve the corn flour fully in the sauce mixture to avoid clumps when cooking.
- Prep all your ingredients in advance to make the process fast and seamless.
- If you want a spicier version, add a pinch of red pepper flakes or a splash of chili oil to the sauce.
- Using chicken mince helps cook the dish faster, but you can swap it for thinly sliced chicken breast if you prefer.
- Fresh ginger is ideal, but you can also use ground ginger in a pinch—just reduce the quantity slightly.
- For a low-carb version, serve it over cauliflower rice instead of steamed rice.
How to Store Chicken Rice Bowl
Leftovers can be stored in an airtight container in the fridge for up to three days. Make sure to let the dish cool completely before sealing. You can reheat it in the microwave or a pan on the stove over low heat. If the sauce has thickened too much, add a splash of water or broth to bring it back to the right consistency. Store the toppings separately if possible, especially fried shallots, to maintain their crunch.
Variation of Chicken Rice Bowl
There are many ways to change up this recipe based on what you have. You can swap chicken mince with ground turkey or beef for a slightly different taste. Want a vegetarian version? Use crumbled tofu or plant-based mince instead. You can also change the sauce—use hoisin or teriyaki for a sweet twist. Add vegetables like shredded carrots, bell peppers, or snap peas to the skillet for extra color and nutrition. Another fun idea is to use quinoa or brown rice for a different base. The flavors work well with a wide variety of grains and proteins.
FAQ about Chicken Rice Bowl
What is the best rice to use for a chicken rice bowl? Jasmine or long-grain white rice works best. It’s fluffy and absorbs the sauce without becoming mushy.
Can I make this recipe ahead of time? Yes. You can cook the chicken and sauce in advance and refrigerate it. Just reheat and serve with freshly made rice.
Is chicken mince necessary? Not at all. You can use diced chicken breast or thighs. Just make sure to cook thoroughly and cut into small, bite-sized pieces.
How can I make this recipe gluten-free? Use tamari instead of soy sauce and make sure your oyster sauce is labeled gluten-free.
What other toppings work well? Try sliced avocado, steamed edamame, chopped peanuts, or a fried egg on top for extra texture and flavor.
Is it okay to freeze the chicken mixture? Yes, it freezes well. Cool it first, then store in a freezer-safe container for up to one month. Thaw overnight in the fridge before reheating.
Can I double this recipe? Definitely. Just double all ingredients and use a larger skillet to ensure everything cooks evenly without crowding.
Chicken Rice Bowl
Ingredients
- 1 tablespoon sesame oil (toasted preferred)
- 1 tablespoon ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar or Chinese cooking vinegar
- 1 tablespoon dark soy sauce (light soy sauce can also be used)
- 2 tablespoons brown sugar
- 1 teaspoon minced ginger
- 1/2 cup water (125ml)
- 1 tablespoon corn flour
- pinch white pepper
- 2 tablespoons vegetable oil
- 1 clove garlic (minced)
- 500 grams chicken mince (1 lb)
- Steamed rice for serving
- Spring onions (thinly sliced, for garnish)
- Sesame seeds for garnish
- Fried shallots for garnish
Instructions
- In a bowl, combine sesame oil, ketchup, oyster sauce, vinegar, soy sauce, brown sugar, ginger, water, corn flour, and white pepper. Stir until smooth and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add sliced onion and minced garlic, cooking until onions soften and turn golden.
- Add chicken mince, breaking it apart with a spoon. Cook until no longer pink and lightly caramelized.
- Pour in the prepared sauce, stirring to coat the chicken. Let it simmer until the sauce thickens and becomes sticky.
- Serve the chicken over steamed rice, garnished with sesame seeds, chopped spring onions, and fried shallots.
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