Best 5 Sweet And Savory Chicken Rice Bowl Recipes

SWEET-AND-SOUR CHICKEN WITH RICE

Steps:

• In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SWEET AND SAVORY CHICKEN RICE BOWL

Steps:

• In a nonstick skillet sprayed with cooking spray, cook chicken until brown on medium-high heat.
• Once chicken is thoroughly cooked, reduce heat to medium and add garlic, barbecue sauce, light brown sugar, and soy sauce. Stir until chicken is coated with sauce mixture. Cook for an additional 5 minutes on medium heat until sauce begins to bubble.
• Remove from heat and serve over top cooked Jasmine rice in a bowl.
• (optional) Garnish with parsley flakes.
• This dish was created by Walmart Mom, Heather Batts.
• Tips: For quick cooking time, pair with 10-Minute Success Boil-in-Bag Jasmine Rice.

TERIYAKI CHICKEN RICE BOWL

Steps:

• Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
• Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

CHICKEN RICE BOWL

Steps:

• Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
• Remove 3 tablespoons of mixture and set aside.
• Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
• Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
• Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
• Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.