Why I Love This Recipe

I love this recipe because it’s incredibly versatile and easy to prepare. The combination of savory chicken and a refreshing herb salad creates a balanced meal that’s both hearty and light. Plus, it’s a great way to use up leftover rice and incorporate more vegetables into my diet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

  • 1 lb (450g) skinless, boneless chicken breast or chicken tenders, cut into cubes

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon oyster sauce

  • 1/2 teaspoon fresh ground black pepper

  • 1 tablespoon cornstarch

  • 1 tablespoon hot sauce (optional)

  • 1 tablespoon vegetable oil

  • 1 cup green onions, chopped

  • 2 to 3 cups cooked rice

For the salad:

  • 1 can (15 ounces) corn kernels, drained and rinsed

  • 1 1/2 cups cucumber, diced

  • 1/3 cup red onion, thinly chopped

  • 1/4 cup parsley, chopped

  • 1/4 cup dill weed, chopped

  • 1/4 cup mint leaves, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons lemon juice

  • Zest of 1/2 lemon

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

Directions

Cook the chicken:

  1. In a large bowl, I combine the chicken cubes with soy sauce, oyster sauce, black pepper, hot sauce, and cornstarch. I mix well and let it sit for 10 minutes.

  2. I heat a large skillet over medium heat with one tablespoon of vegetable oil. I sear the chicken cubes spread in one layer, undisturbed for one minute.

  3. Using a wooden spoon, I move the chicken cubes around to cook the other sides, one minute per side, until golden and almost cooked through.

  4. I add the chopped green onion to the skillet and continue stir-frying until slightly softened.

  5. I deglaze the pan with 2 or 3 tablespoons of water and scrape the brown bits stuck to the bottom.

  6. I adjust seasoning with black pepper and soy sauce, then immediately serve the green onion chicken stir-fry over rice.

Make the salad:

  1. I make the salad dressing by combining olive oil, lemon juice, mustard, honey, salt, and pepper in a large bowl.

  2. I add the red onion and cucumber to the bowl with the dressing and mix well.

  3. I add the chopped parsley, dill, and mint.

  4. I add the corn kernels to the salad bowl and toss to coat everything in the dressing.

Assemble the chicken bowls:

  1. I arrange cooked rice at the bottom of bowls.

  2. I top the rice with chicken and sauce, then add the salad on the side.

Servings and Timing

  • Servings: Approximately 4 servings

  • Prep time: 15 minutes

  • Cook time: 15 minutes

  • Total time: 30 minutes

Variations

  • Protein options: I sometimes substitute chicken with tofu, shrimp, or beef for variety.

  • Grain alternatives: Instead of rice, I use quinoa or rice noodles.

  • Vegetable additions: I add bell peppers, carrots, or snap peas to the stir-fry for extra crunch and nutrition.

  • Spice level: Adjust the amount of hot sauce to control the heat, or add chili flakes for an extra kick.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice in the microwave or on the stovetop until heated through. I keep the salad separate and add it fresh when serving.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the components separately and assemble them just before serving to maintain freshness.

Is this recipe gluten-free?

To make it gluten-free, I ensure that the soy sauce and oyster sauce used are certified gluten-free.

Can I use frozen vegetables?

Yes, I can use frozen vegetables, but I make sure to thaw and drain them properly to avoid excess moisture.

What type of rice works best?

I prefer using jasmine or basmati rice for their aromatic qualities, but any cooked rice will work.

How can I add more flavor to the chicken?

Marinating the chicken for a longer period or adding garlic and ginger to the marinade enhances the flavor.

Conclusion

This Chicken Stir-Fry Rice Bowl is a delightful combination of savory chicken, fresh herbs, and crisp vegetables, all brought together over a bed of rice. It’s a versatile and satisfying meal that’s perfect for any day of the week. Whether I’m cooking for myself or entertaining guests, this dish never fails to impress.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Stir-Fry Rice Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 30 minutes
  • Yield: 4 servings
Print Recipe

Description

This fast and fresh dinner features golden chicken, fluffy rice, and a refreshing salad of corn, cucumber, and mixed herbs—done in 30 minutes!

Ingredients

For the Chicken:

1 lb (450g) chicken breast or tenders, cubed

3 tbsp low-sodium soy sauce

1 tbsp oyster sauce

½ tsp black pepper

1 tbsp cornstarch

1 tbsp hot sauce (optional)

1 tbsp vegetable oil

1 cup green onions, chopped

2–3 cups cooked rice

For the Salad:

1 can (15 oz) corn kernels, drained and rinsed

1½ cups cucumber, diced

⅓ cup red onion, finely chopped

¼ cup parsley, chopped

¼ cup dill weed, chopped

¼ cup mint leaves, chopped

¼ cup extra virgin olive oil

2 tbsp lemon juice

Zest of ½ lemon

1 tbsp Dijon mustard

1 tbsp honey

½ tsp kosher salt

½ tsp black pepper

Instructions

Cook the Chicken:

In a bowl, mix chicken with soy sauce, oyster sauce, pepper, hot sauce, and cornstarch. Let marinate for 10 minutes.

Heat oil in a skillet over medium heat. Sear chicken in one layer for 1 minute without stirring.

Stir and continue cooking for 1 minute per side until golden.

Add green onions, stir-fry until soft. Deglaze with 2–3 tbsp water.

Adjust seasoning if needed and serve over rice.

Make the Salad:

In a large bowl, whisk together olive oil, lemon juice, zest, mustard, honey, salt, and pepper.

Add cucumber, red onion, parsley, dill, mint, and corn. Toss to coat.

Assemble Bowls:

Place rice in serving bowls.

Top with chicken and green onion sauce.

Add a generous scoop of herb salad on the side.

Notes

Add extra vegetables like bell peppers or carrots to the stir-fry for more nutrition.

For gluten-free: Use certified GF soy and oyster sauce.

Store salad and chicken separately to maintain freshness when meal prepping.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star