Spicy Lunch Bowl Rice (Printable Version)
Bright, flavorful bowl with chicken, colorful vegetables, and a spicy sauce for a quick meal.
# What You'll Need:
→ Proteins
01 - 2 chicken breasts (about 10.5 ounces), cut into bite-sized pieces
→ Grains
02 - 1 cup basmati or jasmine rice
→ Vegetables
03 - 1 red bell pepper, sliced
04 - 1 cup snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 2 green onions, sliced
07 - 1 small cucumber, thinly sliced for garnish
→ Sauce & Seasonings
08 - 2 tablespoons sriracha or other hot chili sauce
09 - 2 tablespoons soy sauce (use gluten-free if needed)
10 - 1 tablespoon sesame oil
11 - 1 tablespoon lime juice
12 - 1 tablespoon honey
13 - 2 cloves garlic, minced
14 - 1-inch piece fresh ginger, grated
→ Toppings
15 - 2 tablespoons toasted sesame seeds
16 - Fresh cilantro, chopped
# Directions:
01 - Cook rice according to package instructions; set aside and keep warm.
02 - In a small bowl, whisk together sriracha, soy sauce, sesame oil, lime juice, honey, garlic, and ginger until well combined.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and cook chicken pieces for 5–7 minutes, until browned and cooked through.
04 - Add bell pepper, snap peas, and carrot to the pan. Stir-fry for 3–4 minutes until just tender but still crisp.
05 - Pour in the spicy sauce and toss everything to coat. Cook for 2 more minutes, allowing the sauce to thicken slightly.
06 - Divide the rice among 4 bowls. Top with the spicy chicken and vegetable mixture. Garnish with green onions, cucumber slices, sesame seeds, and cilantro if desired.
# Expert Hints:
01 -
- Everything cooks in one pan, which means less cleanup and more time eating
- The spicy sauce hits that perfect balance between sweet and heat that keeps you coming back for another bite
02 -
- Hot wok, cold oil—that's the secret to getting restaurant-style sear on your chicken instead of a pale, steamed texture
- Don't overcook the vegetables once you add them, they should still have a satisfying crunch that contrasts with the tender chicken
03 -
- Cut all your vegetables into similar-sized pieces so they cook evenly and you get a perfect bite every time
- Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on—it makes a huge difference in flavor