Chicken Bowl: Perfect Dinner is one among the fastest and quickest way to prepare your lunch or dinner. Yum and easy.
Dinner bowl is our all time favorite and I can prepare it any time whenever I am in a hurry. It’s a great lunch or dinner idea for me because of two reasons. First, I can get to experiment with it by preparing various sauces, mixing different spices and herbs so that it suits our tastebuds. Second is , any how you prepare this dish, even with fish or simply veggies, it still taste delicious and fills you up. Also, when I make dinner bowl recipes, I can accommodate proteins, carbs and the vegetable nutrients together , and that makes it is a complete meal.
This time I was thinking about preparing my dinner bowl in slightly different style. Wanted to give it a Chinese flavor with a crunch of bell peppers and tenderness of portobello mushrooms. The chicken first is marinated with soy sauce, honey, hot sauce along with some spices and chilies . The rice is cooked separately using chicken broth. If not chicken broth , plain water can be used, but chicken broth gives it extra flavor. Also the veggies and onions are sauted seperately . All three, that is veggies,onions and chicken are later assembled in a big bowl. So here comes the recipe of my chicken bowl, explained step by step. Believe me , it was the perfect dinner I ever had.
Preparation time: 40 Minutes
Cooking Time: 20 Minutes
Serves : 4 People
- 1 lb(400 grams) boneless , skinless chicken breasts
- 10-12 mushrooms, sliced very thin(either button mushrooms or portobello mushrooms)
- 1 Orange bell pepper, sliced thin
- 1 Green bell pepper, sliced thin
- 1 Big onion, Sliced thin
- 1 1/2 Tablespoons butter
- 1 Tablespoon honey
- 1 Tablespoon hot sauce
- 1/2 Tablespoon Soy Sauce
- 1 Teaspoon crushed black pepper
- 5-6 Grated Garlic cloves
- 1/2 Inch grated ginger
- 3 Green chilies , chopped very fine
Sauce for Veggies:
- 1 Tablespoon Extra virgin olive oil
- 1 Teaspoon Grated garlic
- 1 Tablespoon Apple cider vinegar
- 1 Teaspoon red chili flakes
- 1 Teaspoon Salt
- 1 Cup Basmati / long grain rice
- 1 Tablespoon Butter
- 2 Cups chicken broth or plain water
- 1 Teaspoon crushed black pepper
- Salt to taste
Wash chicken breasts well .
Wash and soak rice in water for 30 minutes.
In a bowl, mix together ingredients mentioned for marinade and add chicken breasts . Coat the chicken breasts well with marinade and keep aside for 30 minutes.
Heat a big saucepan and add 1/2 tablespoon butter.
Once the butter melts, add sliced onions and sprinkle some salt over them. Fry on high heat for about 5 minutes.
Remove the lightly browned onions out on a plate , and in the same pan , add 1/2 tablespoons butter and fry mushrooms for few seconds.
Now add sliced bell peppers. Mix well , cover and cook on medium high heat for about 7-8 minutes.
In the meantime, prepare veggie sauce by mixing all the ingredients mentioned above under ingredient lists for veggie sauce.
Once the veggies are cooked, remove them on a plate and pour the prepared sauce over them and mix.
In the same saucepan, add another 1/2 tablespoon butter and arrange the marinated chicken breasts .
Cook on both the sides till they are nice and golden.
Remove from heat. Arrange them on a cutting board and let them cool down for 5 minutes.
Now, make small pieces about 2 inches in length .
How to prepare rice:
Prepare rice side by side as you are cooking chicken, so that you can serve them hot.
In a medium saucepan kept on high heat, melt a tablespoon butter and add soaked rice and saute it for about 2 minutes.
Add chicken broth and sprinkle some crushed pepper and salt.
Mix and let it come to complete boil.
Once it boils, reduce the heat. Keep it on medium, cover and let the rice cook for 15 minutes or until soft. Check in between.
Now scoop some rice in a bowl. Arrange Chicken, sauted onions and veggies and enjoy your dinner.