Description
A delightful and quick dish that combines tender chicken, colorful vegetables, and fluffy rice with a spicy kick, perfect for busy weeknights.
Ingredients
Scale
- 1 cup cooked rice
- 1 cup cooked chicken, shredded
- 1 cup mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a large skillet, heat sesame oil over medium heat.
- Add the mixed vegetables and stir-fry until just tender.
- Add the shredded chicken to the skillet and stir in soy sauce and sriracha, cooking until heated through.
- Serve the chicken and vegetable mixture over cooked rice.
- Garnish with green onions and adjust seasoning with salt and pepper if needed.
Notes
Use leftover chicken to save time. Feel free to add more vegetables or use frozen ones for convenience. Adjust sriracha to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken, rice bowl, spicy, quick meal, stir fry