Soy-Garlic Chicken and Rice Bowl
A quick, satisfying weeknight meal featuring tender chicken thighs and vibrant frozen vegetables in a savory soy-garlic sauce, all served over a bed of fluffy rice. Ready in under 30 minutes.
For 4 servings
Cook the rice.
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 4 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
TIPLetting the rice stand off the heat is key to making it light and fluffy.Prepare the chicken and sauce.
While the rice cooks, pat the chicken pieces dry with a paper towel and season with black pepper. In a small bowl, whisk together the soy sauce, minced garlic, and grated ginger.
Cook the chicken.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until browned and cooked through.
- Ensure the internal temperature reaches 165°F (74°C).
TIPDon't overcrowd the pan; cook the chicken in batches if necessary to get a good sear.Add vegetables and sauce.
- Add the frozen mixed vegetables to the skillet with the chicken.
- Stir-fry for 3-4 minutes until the vegetables are heated through and tender-crisp.
- Pour the soy-garlic sauce over the chicken and vegetables. Stir everything together to coat well and cook for 1 more minute until the sauce thickens slightly.
Assemble the bowls and serve.
Divide the cooked rice among four bowls. Top with the soy-garlic chicken and vegetable mixture. Garnish with freshly sliced scallions and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can add a teaspoon of sesame oil to the sauce.
- 2Ensure chicken is cut into similar-sized pieces for even cooking.
- 3If you have time, thawing the frozen vegetables slightly can reduce cooking time and prevent excess water in the pan.
- 4This recipe is great for meal prep. Store the rice and chicken mixture in separate airtight containers in the fridge for up to 4 days.
Adapt it for your goals.
High protein
Add 1/2 cup of shelled edamame along with the frozen vegetables for an extra protein boost.
quickQuick
Use pre-cooked or leftover rice to make this meal even faster. Simply reheat the rice before serving.
low carbLow carb
Replace the white rice with cauliflower rice. Sauté it separately with a little oil until tender before topping with the chicken.
vegetarianVegetarian
Substitute the chicken with 1 block (14 oz) of firm tofu, cubed and pan-fried until golden, or use a can of chickpeas, drained and rinsed.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken thigh is rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Sustained Energy
The carbohydrates from rice offer a quick and sustained source of energy to fuel your body and brain.
Packed with Vitamins and Minerals
The mix of frozen vegetables contributes a variety of essential nutrients, including fiber, Vitamin A, Vitamin C, and potassium.
Frequently asked questions
Yes, it's a well-balanced meal. It provides lean protein from chicken, complex carbohydrates from rice for energy, and essential vitamins and minerals from the mixed vegetables. Using low-sodium soy sauce can help manage sodium intake.
