Hunan Spicy Chicken Bowls

Tender stir-fried chicken breast tossed with crisp zucchini and red bell pepper in a spicy, savory garlic chili sauce over fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $5.32/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Fat
• Low-Sugar

Tags

• stir-fry
• quick
• spicy
• savory
• healthy

Ingredients

• 0.5 cup jasmine rice (dry, uncooked)
• 1 cup water
• 0.75 pound chicken breast (boneless, skinless, cut into bite-sized pieces)
• 1 tablespoon vegetable oil
• 1 zucchini (medium, sliced into half-moons)
• 1 red bell pepper (medium, cut into 1-inch pieces)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 3 green onions (sliced, white and green parts separated)
• 2 tablespoon low-sodium soy sauce
• 1.5 tablespoon chili garlic sauce
• 0.25 cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil

Instructions

1. In a small saucepan, combine 1/2 cup jasmine rice and 1 cup water. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 12 minutes until water is absorbed and rice is tender. Remove from heat and keep covered.
2. In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 1/2 tablespoons chili garlic sauce, 1/4 cup low-sodium chicken broth, 1 teaspoon cornstarch, and 1 teaspoon toasted sesame oil until smooth.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat for 1 minute.
4. Add 12 oz diced chicken breast to the hot skillet and stir-fry for 4 to 5 minutes until lightly browned and cooked through. Transfer chicken to a clean plate.
5. In the same skillet, add sliced zucchini, diced red bell pepper, 3 minced garlic cloves, 1 tablespoon minced fresh ginger, and the white parts of the sliced scallions. Stir-fry for 3 minutes until vegetables are crisp-tender.
6. Return the cooked chicken and any resting juices to the skillet. Pour in the prepared sauce and cook, tossing constantly, for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables glossily.
7. Fluff the cooked rice with a fork and divide between 2 lunch bowls. Top with the spicy chicken stir-fry and garnish with the green parts of the scallions.

Notes

Packs well for work or school lunches; store in an airtight container in the refrigerator for up to 3 days and microwave for 90 seconds to reheat.

Nutrition (per serving)

• Calories: 523
• Protein: 45.9 g
• Carbohydrates: 53.5 g
• Fat: 13.6 g
• Fiber: 3.8 g
• Sodium: 972 mg
• Saturated Fat: 2.1 g
• Sugar: 6.8 g
• Cholesterol: 120 mg