Sweet and Sour Chicken Rice Bowls
This Sweet and Sour Chicken Rice Bowl is bursting with vibrant flavors and juicy chicken, perfect for quick, satisfying weeknight dinners or easy meal prep.
Servings: 4 servings
Ingredients
- 2 cups cooked jasmine rice
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup pineapple chunks fresh or canned
- 1/4 cup soy sauce choose low-sodium if preferred
- 1/4 cup honey natural sweetness
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch helps thicken the sauce
- 1/4 cup water to dissolve the cornstarch
- 1 teaspoon garlic powder adds depth and a subtle savory note
- 1 teaspoon ginger powder brings warmth and a hint of spice
- salt and pepper to taste
- chopped green onions for garnish
Instructions
Step 1: Prepare Your Ingredients
- Begin by cutting the chicken breasts into bite-sized pieces. Dice the red and green bell peppers, and chop the green onions for garnish. If you’re using canned pineapple, drain it well to avoid excess liquid in the dish.
Step 2: Cook the Chicken
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
- In the same skillet, add the diced red and green bell peppers. Sauté for 3-4 minutes until they start to soften but still retain some crunch. Add the pineapple chunks and cook for another 2 minutes to warm them through.
Step 4: Make the Sweet and Sour Sauce
- In a bowl, whisk together the soy sauce, honey, rice vinegar, garlic powder, ginger powder, and a pinch of salt and pepper. In a separate small bowl, mix the cornstarch with water until smooth, then add this slurry to the sauce mixture.
Step 5: Combine and Thicken
- Return the cooked chicken to the skillet with the peppers and pineapple. Pour the sauce over the top, stirring constantly. Cook for 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables beautifully.
Step 6: Serve
- Divide the cooked jasmine rice between bowls. Spoon the sweet and sour chicken mixture over the rice and garnish with chopped green onions. Serve immediately for a warm, comforting meal.
Equipment
- Large Skillet or Wok
- Mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Knife and cutting board
Notes
- Use boneless, skinless chicken thighs instead of breasts for a juicier texture.
- Swap soy sauce with tamari or coconut aminos to make this recipe gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently.
- For a thicker sauce, adjust the amount of cornstarch slurry as needed.
- Try using basmati or brown rice for a nuttier flavor and added fiber.
