Description
A quick and satisfying meal featuring tender chicken, colorful vegetables, and a spicy chili garlic sauce, perfect for weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, diced
- 2 tablespoons chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Add the diced chicken and season with salt and pepper. Cook until browned and thoroughly cooked.
- Incorporate the sliced bell pepper and julienned carrot into the pan, sautéing for about 4-5 minutes until they soften.
- Stir in the chili garlic sauce and soy sauce to ensure that all the ingredients are well coated in the spicy mixture.
- Serve the chicken and vegetables over the cooked rice, garnishing with chopped green onions for an extra pop of flavor.
Notes
For a plant-based version, substitute chicken with tofu. Customize vegetables based on what’s available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg