Chili Chicken Rice Bowl Recipe

Inspired by Moxies Nova Centre Restaurant

Time35m

Serves4

A savoury bowl of chili chicken served over rice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 g) Chicken breast

1 cups Rice

1 medium Bell Pepper

1 medium Onion

3 cloves Garlic

4 tbs Aged soy sauce

2 tbs Chili Paste

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste white, green, and black pepper

2 stalks Green onions

Method

Cooking Instructions

Prepare the Rice

Rinse the rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Cook the Chicken

Cut the chicken breast into bite-sized pieces. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add chopped onion, bell pepper, and minced garlic. Cook until the vegetables are softened, about 3-4 minutes.

Combine and Season

Return the cooked chicken to the skillet with the vegetables. Add soy sauce, chili paste, salt, and pepper. Stir well to combine and cook for an additional 2-3 minutes until everything is heated through.

Serve

To serve, place a generous scoop of rice in a bowl and top with the chili chicken mixture. Garnish with chopped green onions.