Name: Spicy chicken and rice bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 red bell pepper, diced into 3/4-inch pieces; 1 tsp olive oil; 2 cloves garlic, minced; 2 3/4 tsp low-sodium soy sauce; 1 3/4 tsp sriracha; 3/4 tsp honey; 1 tsp rice vinegar; 1 green onion, thinly sliced

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes without lifting the lid.
While the rice cooks, whisk the soy sauce, sriracha, honey, and rice vinegar together in a small bowl until the honey is dissolved.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken pieces in a single layer and season with the remaining salt. Cook without moving for 4 minutes to develop a brown crust. Flip and cook for 2 minutes more.
Add the bell peppers to the skillet with the chicken. Cook, stirring often, for 3 minutes until the peppers are slightly softened. Stir in the garlic and cook for 1 minute more until fragrant. Done when the chicken is opaque in the center and reaches its safe temperature, 165°F.
Pour the sauce mixture into the skillet. Stir constantly for 1 to 2 minutes until the sauce thickens and coats the chicken and peppers. Fluff the rice and place it in a bowl, top with the chicken mixture, and garnish with green onions.

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Instructions

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