Garlic Chicken Rice Bowl is a flavorful and satisfying meal that combines tender chicken pieces with fragrant garlic, soy sauce, and perfectly cooked rice. It’s a balanced dish that’s easy to make and packed with umami flavor, making it a great choice for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
This dish is quick to prepare and delivers a powerful punch of flavor. The garlicky sauce coats the chicken perfectly, while the rice serves as a hearty base to soak up all the savory goodness. It’s budget-friendly, versatile, and ideal for busy weeknights or make-ahead lunches.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Cooked white or brown rice
- Garlic, minced
- Soy sauce
- Honey or brown sugar
- Rice vinegar or lemon juice
- Cornstarch (optional, for thickening)
- Sesame oil or vegetable oil
- Green onions, sliced
- Steamed vegetables (e.g., broccoli, carrots, snow peas)
- Sesame seeds (optional for garnish)
Directions
- Heat oil in a skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through. Remove and set aside.
- In the same pan, add garlic and sauté until fragrant, about 30 seconds.
- Stir in soy sauce, honey, and rice vinegar. Simmer for 2–3 minutes.
- Optionally, mix cornstarch with a little water and add to the sauce to thicken.
- Return chicken to the pan and coat in the sauce.
- Serve over cooked rice with vegetables and garnish with green onions and sesame seeds.
Servings and timing
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy version: Add red pepper flakes or sriracha to the sauce.
- Low-carb option: Serve with cauliflower rice or sautéed cabbage.
- Citrus twist: Add orange or lime zest for brightness.
- Add crunch: Top with chopped peanuts or cashews.
Storage/Reheating
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Microwave or reheat in a skillet with a splash of water or soy sauce.
- Freezing: Freeze the chicken mixture separately from the rice for up to 2 months.
FAQs
Can I use leftover chicken?
Yes, just reheat and toss it in the sauce to absorb the flavors.
Can I use chicken thighs instead of breasts?
Absolutely, thighs are juicier and work great in this dish.
What vegetables go well with this bowl?
Broccoli, carrots, green beans, snow peas, and bok choy are all excellent choices.
Can I double the sauce?
Yes, doubling the sauce is ideal if you prefer a more saucy bowl or have extra rice.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
How do I thicken the sauce?
Use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and stir into the simmering sauce.
Can I meal prep this?
Yes, store individual portions in containers and refrigerate for easy weekday meals.
What can I serve this with besides rice?
Noodles, quinoa, or cauliflower rice also pair well.
Can I add tofu?
Yes, for a vegetarian version, substitute the chicken with tofu or tempeh.
How long does the sauce last?
You can make the sauce ahead and store it refrigerated for up to 1 week.
Conclusion
Garlic Chicken Rice Bowl is a quick, wholesome, and flavor-packed meal that brings together the bold taste of garlic and soy-glazed chicken with the comfort of rice. Whether you’re cooking for the family or prepping for the week, this dish is reliable, delicious, and satisfying every time.
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PrintGarlic Chicken Rice Bowl
Garlic Chicken Rice Bowl is a savory, quick-cooking dish featuring tender chicken in a garlicky soy glaze served over rice with fresh vegetables—perfect for a satisfying weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 4 garlic cloves, minced
- 3 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lemon juice
- 1 tsp cornstarch (optional, for thickening)
- 2 tbsp sesame oil or vegetable oil
- 2 green onions, sliced
- 1 cup steamed vegetables (e.g., broccoli, carrots, snow peas)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- Heat oil in a skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 6–7 minutes. Remove and set aside.
- In the same pan, add minced garlic and sauté for 30 seconds until fragrant.
- Stir in soy sauce, honey, and rice vinegar. Simmer for 2–3 minutes.
- If using, mix cornstarch with 1 tbsp water and stir into sauce to thicken.
- Return cooked chicken to the pan and coat in the sauce.
- Serve over warm rice and top with steamed vegetables.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Add red pepper flakes or sriracha for a spicy kick.
- Swap rice with cauliflower rice for a low-carb version.
- Use chicken thighs for extra juiciness.
- Top with peanuts or cashews for added crunch.
- Double the sauce if you like a more saucy bowl or have extra rice.
Nutrition
- Serving Size: 1 rice bowl
- Calories: 430
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg