Spicy Lunch Bowl Rice (Print Version)

Vibrant bowl with tender chicken, crisp vegetables, and spicy sauce over fluffy rice.

# What You'll Need:

→ Proteins

01 - 2 chicken breasts (about 10.5 ounces), cut into bite-sized pieces

→ Grains

02 - 1 cup basmati or jasmine rice

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 cup snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 2 green onions, sliced
07 - 1 small cucumber, thinly sliced

→ Sauce & Seasonings

08 - 2 tablespoons sriracha or other hot chili sauce
09 - 2 tablespoons soy sauce (use gluten-free if needed)
10 - 1 tablespoon sesame oil
11 - 1 tablespoon lime juice
12 - 1 tablespoon honey
13 - 2 cloves garlic, minced
14 - 1-inch piece fresh ginger, grated

→ Toppings

15 - 2 tablespoons toasted sesame seeds
16 - Fresh cilantro, chopped (optional)

# How to Cook:

01 - Cook the rice according to package instructions. Set aside and keep warm until ready to serve.
02 - In a small bowl, whisk together sriracha, soy sauce, sesame oil, lime juice, honey, garlic, and ginger until well combined.
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and cook chicken pieces for 5–7 minutes, until browned and cooked through.
04 - Add bell pepper, snap peas, and carrot to the pan. Stir-fry for 3–4 minutes until just tender but still crisp.
05 - Pour in the spicy sauce and toss everything to coat evenly. Cook for 2 more minutes, allowing the sauce to thicken slightly.
06 - Divide the rice among 4 bowls. Top with the spicy chicken and vegetable mixture. Garnish with green onions, cucumber slices, sesame seeds, and cilantro if desired.

# Expert Advice:

01 -
  • The spicy sauce comes together in seconds but tastes like it simmered for hours
  • You can prep everything ahead and assemble bowls in under five minutes
02 -
  • Do not crowd the pan when cooking the chicken or it will steam instead of sear, losing that golden texture
  • The sauce thickens quickly once it hits the hot pan, so have your vegetables ready before pouring
03 -
  • Toast your sesame seeds in a dry pan over medium heat until they smell nutty and turn golden brown
  • Let the rice cool slightly before building bowls so it does not steam your fresh toppings

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