Ultimate Spicy Chicken Rice Bowl
Description
This Ultimate Spicy Chicken Rice Bowl is a bold and comforting dish layered with juicy marinated chicken, fragrant rice, sautéed vegetables, and a rich, spicy sauce. It’s inspired by Asian fusion flavors — think Korean gochujang meets garlic chili stir-fry — and can be customized to your heat level. Perfect for lunch, dinner, or meal prep.
Time Breakdown
Ingredients (Serves 2–3)
For the Chicken
500 g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp gochujang (Korean chili paste) or 1 tbsp sriracha
1 tbsp chili flakes (adjust to spice level)
1 tbsp garlic paste or 3 minced garlic cloves
1 tsp ginger past
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lemon juice
1 tbsp sesame oil or cooking oil
For the Rice:
1 ½ cups jasmine or basmati ric
3 cups water
½ tsp salt
1 tsp sesame oil or butter (optional for flavor)
For the Veggies
1 small carrot, julienned
½ cup bell peppers (red, yellow, or green), sliced
½ cup broccoli florets
1 small onion, sliced
2 tbsp oil
For the Spicy Sauce
2 tbsp gochujang or sriracha
1 tbsp soy sauce
1 tbsp honey
1 tsp vinegar or lime juice
1 tbsp water (to thin it slightly)
Garnishes (optional but recommended):
Chopped green onions
Toasted sesame seeds
Fresh cilantro
Lime wedges
Fried egg on top (optional, but amazing)
Step-by-Step Instructions
S Cook the Rice
Rinse rice until water runs clear.
In a pot, bring 3 cups water and ½ tsp salt to a boil.
Add rice, reduce to low heat, cover, and simmer for 15–20 minutes until fluff
Once done, drizzle with a bit of sesame oil for aroma.
Step 2: Marinate the Chicken
In a bowl, mix soy sauce, gochujang, chili flakes, garlic, ginger, honey, vinegar, and sesame oil.
Add chicken pieces and mix well to coat.
Marinate for at least 20 minutes (or overnight in the fridge for deeper flavor).
Step 3: Cook the Chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high hea
Add the marinated chicken and cook for 6–8 minutes, stirring often.
When nearly cooked through, increase heat to high to slightly char the edges for that smoky flavor.
Remove and set aside.
S Saute the Veggies
In the same pan, add 1–2 tbsp oil.
Toss in onions, carrots, bell peppers, and broccoli.
Stir-fry for 3–4 minutes (keep them crisp).
Add cooked chicken back into the pan.
Add Spicy Sauce
Mix sauce ingredients (gochujang, soy, honey, vinegar, water).
Pour over the chicken and veggies.
Toss well until everything is glossy and coated.
Simmer for 1–2 minutes, then turn off the heat.
Assemble the Bowl
Spoon warm rice into bowls.
Top with spicy chicken and veggies.
Garnish with sesame seeds, green onions, cilantro, and (optional) fried egg.
Serve hot and squeeze a little lime over for brightness.
Flavor Tip
Want it spicier? Add a touch more gochujang or a sprinkle of crushed chili flakes before serving.
Want it milder? Replace gochujang with sweet chili sauce or reduce the chili quantity.
Common Questions & Answers
Can I use leftover rice?
Yes! Leftover rice works beautifully — just warm it up slightly or stir-fry it with a touch of oil before assembling the bowl.
What’s a good substitute for gochujang?
Use sriracha or a mix of chili paste + soy sauce + a touch of sugar.Can I make this vegetarian?
Absolutely. Substitute chicken with tofu, tempeh, or chickpeas. Marinate and cook the same way.
How do I meal prep this?
Make the chicken and rice separately, store in airtight containers, and refrigerate for up to 4 days. Add garnishes fresh when reheating.
What’s the best way to serve it?
Warm rice bowl + spicy chicken + crunchy veggies + fried egg = perfection.
Can I bake instead of stir-fry?
Yes. Bake marinated chicken at 400°F (200°C) for 20 minutes, then toss with sauce and veggies. Nutritional Estimate (Per Serving)
Calories: ~550–650 kcal
Protein: 35–40 g
Carbs: 50–60 g
Fat: 20 g