Chicken Stir-fry Rice Bowl is a quick and easy recipe for the most flavorful lunch ever! Chicken cubes are stir-fried with green onion and tossed in a rich umami sauce, then paired with a fresh corn and cucumber salad on top of a bed of white rice for a complete and healthy meal. This chicken bowl is balanced, delicious, and satisfying combination of ingredients that we know you’ll love. Gluten-free, dairy-free, and ready in 30 minutes. Enjoy!
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Ingredients list for the chicken stir-fry rice bowl recipe
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 (we used Sriracha, optional)
- 1 tablespoon vegetable oil
- 1 cup green onions, chopped
- 2 or 3 cups cooked rice
For the salad
- 1 can (15 ounces) of corn kernels
- 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, combine chicken cubes with soy sauce, oyster sauce, black pepper, hot sauce, and cornstarch. Mix well and let sit for 10 minutes.
2. Heat a large skillet over medium heat with one tablespoon of vegetable oil. Sear the chicken cubes spread in one layer, undisturbed for one minute.
3. With a wooden spoon, move the chicken cubes around to cook the other sides, one minute per side, until golden and almost cooked through.
4. Add the chopped green onion to the skillet and continue stir-frying until slightly softened.
5. Deglaze the pan with 2 or 3 tablespoons of water and scrape the brown bits stuck to the bottom.
6. Adjust seasoning with black pepper and soy sauce, then immediately serve the green onion chicken stir-fry over rice, quinoa, or rice noodles. Enjoy!
Make the salad
1. Make the salad dressing: Combine olive oil, lemon juice, mustard, honey, salt, and pepper in a large bowl.
2. Add the red onion and cucumber to the bowl with the dressing and mix well.
3. Add the chopped parsley, dill, and mint.
4. Drain and rinse the corn kernels, then add them to the salad bowl.
5. Add the crumbled feta, then toss to coat everything in the dressing.
Assemble the chicken bowls
1. Arrange cooked rice to the bottom of bowls.
2. Top the rice with chicken and sauce. Then add salad on the side. Enjoy immediately!
Tips for the chicken stir-fry rice bowls recipe
- Make the salad ahead of time and keep it in an airtight container until ready to cook the chicken.
- The chicken stir-fry also works great in a quinoa bowl instead of rice.
How to keep leftovers
We recommend keeping the chicken and rice separate from the salad to avoid not being able to reheat without cooking the salad and getting everything soggy. Store in separate containers in your refrigerator for up to 2 days. Reheat chicken and rice in the microwave, then add salad on the side.
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