Chicken Thigh Rice Bowls

When it comes to chicken, thighs are one of the most tender and flavorful parts of the chicken, especially bone-in and skin-on!

This one-pan skillet "Chicken Thigh Rice Bowl" meal has a blend of soy sauce, honey, rice vinegar, and chili-garlic sauce to complement the chicken, with a vegetable medley over a fluffy bowl of white rice.

This one-pan skillet meal can be transformed just by changing it with any meat and vegetables with our long list of substitutions and additions to make it perfect for your family's taste buds.

Also if you happen to be a big fan of Asian foods like we are,  you may also like to try our homemade egg rolls recipe as a side dish with this meal.

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What You Will Need To Make This Recipe

• cooked white rice
• bone-in or boneless chicken thighs (around 6 thighs)
• canola oil
• carrot shaved
• sliced garlic cloves
• minced bell pepper thinly sliced (red or green)
• snow peas
• small diced tomato
• broccoli florets trimmed and sliced ( use a frozen package and microwave or on the stovetop) 
• rice vinegar
• honey
• soy sauce
• fish sauce or additional soy sauce 
• chili garlic sauce
• lime juice

Other Additions and Suggestions

• mushrooms sliced
• English peas
• sprouts
• water chestnuts
• avocado slices
• onions
• sliced cucumbers
• shaved carrots
• cauliflower florets cleaned and washed
• diced zucchini or eggplant
• grape tomatoes
• peanuts, cashews, or sunflower seeds
• artichoke hearts
• turn into surf and turf using shellfish of any kind
• Use hot peppers instead of bell peppers for a little kick
• bok choy or celery chopped
• cole slaw mix
• for a bit of sweetness add diced mango or pineapple just fold it in at the end of cooking
• Use any cubed meats or poultry leftover
• For Vegetarian omit the meats
• Serve over rice, ramen noodles, angel hair, on top of baked potatoes, in flour tortilla wraps, in pita bread, or fried rice

Other Serving Ideas

• Pour over mashed potatoes
• Cooked pasta of choice
• With Stir-fried vegetables
• Over roasted vegetables
• Steamed vegetables
• Fried rice

Other Cooking Methods

1. Air Fry:   Preheat the Air Fry to 400 degrees for 5 minutes. Spray the basket, and also the coated chicken with cooking spray oil.  Air fry the coated chicken on both sides for 12 minutes flipping at 5 minutes cooking on each side.  Remove the chicken and keep it warm. Add the vegetables and air fry for 5 minutes. Place the marinade in a small saucepan and heat. Pour over chicken, cooked rice, and vegetables.
2. Baked: Place chicken on a baking sheet. Drizzle with olive oil. Bake in a preheated oven at 400 degrees for around 25 minutes. Add the vegetables at the 11-minute mark. Make the sauce on the stovetop. Toss with chicken and vegetables, and serve with cooked rice.
3. Note: Chicken is cooked completely when the temperature internally is at 165 degrees in the thickest part. Use an instant-read thermometer.

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Tasty Asian Chicken Thigh Recipes

Add and adapt the vegetables we used with your family's favorite kinds.

For those who prefer boneless chicken breast, cube this and saute using the same methods just the time will less for cooking.

Pork or steak cubed can be substituted for chicken or even cleaned shrimp and scallops.

This is a simple basic recipe for Asian-style chicken and vegetables over white-cooked rice.

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chicken recipes, chicken with rice recipes, chicken with vegetable recipes, Asian recipes

Asian, American, Thai

Yield: 6

Author: Claudia Lamascolo

Chicken Thigh Rice Bowls

A combination of Asian flavors with sauteed chicken thighs, vegetables, and peanuts over white rice.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 2 cups cooked white rice
• 1 pound of bone-in or boneless chicken thighs (around 6 thighs)
• 2 teaspoons canola oil
• 1 carrot shaved sliced
• 2 garlic cloves, minced
• 1 bell pepper thinly sliced (red or green)
• 1 cup snow peas
• 1 small diced tomato
• 2 cups broccoli florets trimmed and sliced( frozen broccoli cooks quicker no trimming necessary)
• 1/3 cup rice vinegar
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons fish sauce or additional soy sauce
• 3 tablespoons chili garlic sauce
• 1 tablespoon lime juice
• Optional: 2 tablespoons chopped cashews or salted peanuts (or use pumpkin seeds if allergic to peanuts)

Instructions

1. Cook rice to package instructions and set aside.
2. In a large frying pan, heat the oil until hot on high heat, and fry the thighs with a sprinkling of salt, pepper, and granulated garlic powder.
3. Continue to saute lowering the heat to medium until the juice runs clear and the chicken thighs are 165 degrees using a meat thermometer in the thickest part.
4. Keep the chicken warm and place it in the oven at low temperature on a baking sheet.
5. Add garlic to the same pan and cook for 30 seconds.
6. Stir in the snowpeas, broccoli florets, carrots, diced tomato, and peppers, ( and any other vegetables you like in a stir fry) and stir fry until fragrant and desired softness around 5 minutes.
7. Add in the vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, peanuts, and lime juice in the pan and just simmer until heated.
8. Add water to the sauce if seems a little dry.
9. Salt, and pepper to taste, and add some red pepper flakes for heat if desired.
10. Place the cooked rice in a deep serving dish, the vegetables, and juices on top of the rice, and arrange the cooked chicken thighs on top.

Notes

Other Additions and Suggestions

• mushrooms sliced, carrots, peas
• sprouts
• sliced cucumbers
• avocado slices
• water chestnuts
• onions
• cauliflower florets cleaned and washed
• diced zucchini or eggplant
• grape tomatoes
• peanuts, cashews, or sunflower seeds
• artichoke hearts
• turn into surf and turf using shellfish of any kind
• Use hot peppers instead of bell peppers for a little kick
• bok choy or celery chopped
• cole slaw mix
• mango diced or pineapple
• Use any cubed meats or poultry leftovers
• For Vegetarian omit the meats
• Serve over rice, ramen noodles, angel hair, on top of baked potatoes, in flour tortilla wraps, in pita bread, or  over fried rice

Other Cooking Methods

1. Air Fry:  Preheat the Air Fry to 400 degrees for 5 minutes. Spray the basket, and also the coated chicken with cooking spray oil. Air fry the coated chicken on both sides for 12 minutes flipping at 5 minutes cooking on each side. Remove the chicken and keep it warm. Add the vegetables and air fry for 5 minutes. Place the marinade in a small saucepan and heat. Pour over chicken, cooked rice, and vegetables.
2. Baked: Place chicken on a baking sheet. Drizzle with olive oil. Bake in a preheated oven at 400 degrees for around 25 minutes. Add the vegetables at the 11-minute mark. Make the sauce on the stovetop. Toss with chicken and vegetables, and serve with cooked rice.
3. Note: Chicken is cooked completely when the temperature internally is at 165 degrees in the thickest part. Use an instant-read thermometer.

Nutrition Facts

Calories

361.22

Fat (grams)

15.96 g

Sat. Fat (grams)

3.83 g

Carbs (grams)

36.63 g

Fiber (grams)

3.14 g

Net carbs

33.51 g

Sugar (grams)

16.29 g

Protein (grams)

18.13 g

Sodium (milligrams)

1386.2 mg

Cholesterol (grams)

74.09 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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