Wok Tossed Chicken And Veggie Rice Bowl Recipe

Chinese cuisine · 591 calories

Wok Tossed Chicken and Veggie Rice Bowl recipe

About this recipe

This Wok-Tossed Chicken and Veggie Rice Bowl is a delightful fusion of flavors and nutrition, perfect for a satisfying lunch. Tender chicken is stir-fried to perfection, while fresh carrots, capsicum, and spring onions lend vibrant color and crunch. Soy sauce and sesame oil create a savory, aromatic base that ties the dish together beautifully. The inclusion of cooked white rice makes it hearty and filling, ideal for gym-goers looking to fuel their day with 42g of protein and balanced macros. Cooking this dish is easy and rewarding, taking just 30 minutes from start to finish. Serve it hot with a garnish of spring onions for an extra touch of freshness. Whether you're prepping for the week or enjoying it fresh, this dish is sure to become a favorite in your lunch rotation.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper
  • 500 ml Oil (For Frying)
  • 110 g Unpeeled Garlic Cloves
  • 1 piece Yellow Bell Pepper
  • 200 G Spring Onion(200Gm)
  • - Dark Soy Sauce-90 GM
  • - Red Chilli

Instructions

  1. 1. Slice the chicken breast into bite-sized pieces and coat them lightly with cornstarch, salt, and black pepper.
  2. 2. Heat vegetable oil in a wok over medium-high heat and stir-fry the chicken pieces until golden and cooked through, about 5 minutes.
  3. 3. Add minced garlic to the wok and sauté for 30 seconds until fragrant.
  4. 4. Toss in the julienned carrots, diced capsicum, and chopped spring onions, and stir-fry for 3-4 minutes until slightly tender but still crisp.
  5. 5. Mix soy sauce, sesame oil, water, and red chili flakes in a small bowl, then pour this sauce into the wok.
  6. 6. Stir everything together to ensure the chicken and vegetables are well coated in the sauce.
  7. 7. Add the cooked white rice to the wok and gently mix with the chicken and vegetables, letting the flavors combine for 2 minutes.
  8. 8. Adjust seasoning with additional salt or pepper if needed and remove from heat.
  9. 9. Serve the chicken and veggie rice bowl hot, garnished with extra spring onions if desired.