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Spicy Chili-Garlic Chicken & Broccoli Rice Bowl.

  • 1 cup
    basmati rice
  • 1 crown
    broccoli
  • ¾ lb
    chicken breasts, boneless skinless
  • 1 clove
    garlic
  • ½ small bunch
    green onions (scallions)
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    cornstarch
  •  
    honey
  •  
    rice vinegar
  •  
    salt
  •  
    sesame seeds
  •  
    toasted sesame oil
  • 1
    Preheat the oven to 425°F and position rack in the center.
  • 2
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt; bring the mixture to a boil over high heat.
    1 cup basmati rice
    2 cup water
    ½ tsp salt
  • 3
    Once the liquid for the rice comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 4
    Cut chicken into bite-sized pieces. Add to a medium bowl and sprinkle with cornstarch and salt; toss to coat. Add chicken to one half a baking sheet, then place in the oven and bake for 10 minutes.
    ¾ lb chicken breasts, boneless skinless
    2 tbsp cornstarch
    1 ½ tsp salt
  • 5
    Peel and mince garlic; place in a medium bowl.
    1 clove garlic
  • 6
    Wash broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
    1 crown broccoli
  • 7
    Remove the chicken from the oven and toss; add broccoli to the other half of the baking sheet. Drizzle broccoli with sesame oil and season with salt and pepper. Return tray to the oven until chicken and broccoli are cooked, about 10 minutes.
    2 tsp toasted sesame oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Meanwhile, add honey, chili-garlic sauce, vinegar, and sesame oil to the bowl with the garlic; whisk until well combined.
    1 tbsp honey
    1 tbsp chili-garlic sauce
    ½ tsp rice vinegar
    ½ tsp toasted sesame oil
  • 9
    Wash the green onions, trim off and discard the ends; cut the onions crosswise into ¼-inch pieces.
    ½ small bunch green onions (scallions)
  • 10
    When the chicken is done add to the bowl with the sauce and toss to coat.
  • 11
    To serve, divide rice, chicken, and broccoli between bowls. Top with green onions and sesame seeds and enjoy!
    1 tsp sesame seeds