Spiced Chicken And Vegetable Rice Bowl Recipe

Asian cuisine · 451 calories

Spiced Chicken and Vegetable Rice Bowl recipe

About this recipe

Start your day with this Spiced Chicken and Vegetable Rice Bowl, a satisfying Asian-inspired breakfast packed with flavor and nutrition. Tender chicken breast is seared to perfection, then combined with aromatic spices, soy sauce, and a colorful mix of vegetables. This hearty dish is served over perfectly cooked rice, making it a complete meal that’s as nourishing as it is delicious. Ready in just 35 minutes, it’s ideal for busy mornings when you want something quick yet fulfilling. With 26g of protein and plenty of fiber, this breakfast will keep you energized and satiated. Whether you're a fan of Asian flavors or simply looking for a comforting, crowd-pleasing dish, this rice bowl is the perfect way to kickstart your day!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 kg Rice
  • - Frozen Mixed Vegetables
  • - Dark Soy Sauce-90 GM
  • loose Ginger
  • 110 g Unpeeled Garlic Cloves
  • - Star Anise
  • 500 ml Oil (For Frying)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • - Coriander Powder

Instructions

  1. 1. Rinse the rice thoroughly under running water and soak it for 15 minutes.
  2. 2. Heat 1 tablespoon of vegetable oil in a deep pan over medium heat and add the star anise.
  3. 3. Add the grated ginger and minced garlic, sautéing until fragrant, about 1 minute.
  4. 4. Add the chicken breast, cut into bite-sized pieces, and stir-fry until lightly browned on all sides.
  5. 5. Pour in the dark soy sauce and mix well to coat the chicken evenly.
  6. 6. Drain the soaked rice and add it to the pan, stirring gently to combine with the chicken.
  7. 7. Add the frozen mixed vegetables and stir-fry for another 2 minutes to slightly thaw them.
  8. 8. Pour in 300 ml of water, season with salt and black pepper, and bring the mixture to a boil.
  9. 9. Reduce the heat to low, cover the pan with a lid, and let the rice cook for 12-15 minutes or until the water is fully absorbed.
  10. 10. Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
  11. 11. Fluff the rice gently with a fork and garnish with freshly chopped coriander before serving.