Epic Chicken Veggie Stir-Fry Bowl with Rice
This epic stir-fry bowl is a perfect weeknight hero — tender chicken tossed in a light savory glaze, crisp sautéed veggies, and perfectly steamed rice. It’s loaded with texture, freshness, and flavor — without the heaviness of traditional takeout. Every bite is vibrant, balanced, and utterly delicious!
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2–3 bowls
Ingredients
For the Chicken:
2 medium chicken breasts
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp honey or maple syrup
½ tsp paprika
½ tsp black pepper
Juice of ½ lemon
For the Stir-Fry Vegetables:
1 cup broccoli florets
1 red bell pepper, sliced
1 medium carrot, julienned or thinly sliced
½ cup snap peas
1 tbsp olive oil
1 tsp sesame oil
Salt and pepper to taste
For the Sauce:
2 tbsp soy sauce
1 tbsp honey or coconut aminos
1 tbsp rice vinegar or lemon juice
1 tsp cornstarch mixed with 2 tbsp water
½ tsp grated fresh ginger
For the Rice:
1 cup cooked rice (white, jasmine, or brown)
Optional: drizzle of olive oil and pinch of salt
Optional Toppings:
Sesame seeds
Chopped green onions
Squeeze of lime or lemon
Greek yogurt drizzle or light garlic sauce
Instructions
Step 1: Prep the Chicken
1. In a bowl, combine chicken with garlic, soy sauce, honey, paprika, black pepper, olive oil, and lemon juice.
2. Mix well and let marinate for 10–15 minutes.
Step 2: Cook the Chicken
Heat a non-stick pan or wok over medium-high heat.
Add a drizzle of olive oil and cook chicken for 4–5 minutes, stirring occasionally, until golden and cooked through.
Remove and set aside.
Step 3: Stir-Fry the Veggies
In the same pan, add olive oil and sesame oil.
Add broccoli, carrots, and bell pepper. Stir-fry for 4–5 minutes until tender-crisp.
Season with salt and pepper.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, honey, vinegar, and cornstarch-water mix.
Pour the sauce into the pan with vegetables.
Return the cooked chicken to the pan and toss everything together for 2–3 minutes until glossy and coated.
Step 5: Assemble the Bowl
Add a bed of rice to your bowl.
Spoon the chicken and veggie stir-fry over the rice.
Garnish with sesame seeds, green onions, or a drizzle of Greek yogurt sauce.
Notes & Tips
Add crunch: Toss in cashews or toasted sesame seeds.
Low-carb version: Serve over cauliflower rice or zucchini noodles.
Boost flavor: A splash of lemon or lime before serving brightens everything.
Make ahead: Stir-fry and rice can be stored separately for 3–4 days — perfect for meal prep!
Frequently Asked Questions
Q: Can I use frozen vegetables?
Yes! Just thaw and pat dry before stir-frying to avoid extra moisture.
Q: Can I substitute the chicken?
Absolutely — try tofu, shrimp, or turkey strips for variety.
Q: How do I make it spicy?
Add a pinch of chili flakes or a drizzle of sriracha in the sauce.
Nutritional Information
Calories: ~420 kcal
Protein: 36g
Carbs: 38g
Fat: 13g
Fiber: 5g