Asian Chicken Bowl Recipe
Fried chicken, broccoli, peppers, onions, in a sweet garlic Szechuan sauce served over white rice. Dinner Portion for an additional cost.
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Ingredients
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Main Ingredients
Szechuan Sauce
For Frying
Method
Preparation
- 1
Cook the Rice
In a medium pot, bring 4 cups of water to a boil. Add 2 cups of white rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
- 2
Prepare the Vegetables
While the rice is cooking, chop the broccoli into florets, slice the bell pepper into thin strips, and chop the onion into wedges.
Making the Sauce
- 3
Combine Ingredients
In a small saucepan, combine the soy sauce, honey, minced garlic, grated ginger, red pepper flakes, cornstarch, and water. Whisk together until smooth.
- 4
Cook the Sauce
Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 3-5 minutes, stirring frequently until the sauce thickens. Remove from heat and set aside.
Cooking the Chicken and Vegetables
- 5
Fry the Chicken
Cut the chicken breast into bite-sized pieces. In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and fry for 5-7 minutes, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
- 6
- 7
Combine Everything
Return the fried chicken to the skillet with the vegetables. Pour the prepared Szechuan sauce over the chicken and vegetables. Stir well to combine and heat through for another 2-3 minutes.
Serving
- 8
Plate the Dish
Serve the chicken and vegetable mixture over a bed of fluffy white rice. Garnish with additional red pepper flakes or sesame seeds if desired.
