This one-night meal delivery dinner is a simple, delivery-style chicken rice bowl made at home with tender chicken, fluffy rice, crisp vegetables, and a quick soy-lime sauce. It serves one generously, uses supermarket ingredients, and keeps the cooking straightforward for a weeknight when you want dinner without a pile of leftovers.
Ingredients
- ½ cup (90 g) uncooked jasmine or long-grain rice
- ¾ cup (180 ml) water, plus more if needed according to the rice package
- 1 teaspoon (5 ml) neutral oil, such as canola or avocado oil
- 6 ounces (170 g) boneless, skinless chicken breast, cut into bite-size pieces
- ¼ teaspoon fine salt (about 1.5 g)
- ⅛ teaspoon ground black pepper (about 0.3 g)
- 1 cup (100 g) broccoli florets, cut small
- ½ medium red bell pepper (about 75 g), thinly sliced
- ¼ cup (30 g) shredded carrot
- 1 tablespoon (15 ml) low-sodium soy sauce
- 1 teaspoon (5 ml) fresh lime juice
- 1 teaspoon (7 g) honey
- ½ teaspoon (2.5 ml) toasted sesame oil
- 1 teaspoon (3 g) sesame seeds, for serving
- 1 tablespoon (10 g) sliced scallions, for serving
- 1 lime wedge, for serving
Instructions
- Rinse and cook the rice. Put the rice in a fine-mesh sieve and rinse under cool water until the water runs mostly clear. Transfer it to a small saucepan with ¾ cup (180 ml) water. Bring to a boil over medium-high heat, then cover and turn the heat to low. Cook for 12 minutes, or follow the package timing if it differs. Take the pan off the heat and leave it covered for 5 minutes; fluff with a fork. If the rice is still firm and the pan is dry, add 1 tablespoon (15 ml) water, cover, and cook on low for another 2–3 minutes.
- Mix the sauce while the rice cooks. In a small bowl, whisk together the soy sauce, lime juice, honey, and toasted sesame oil. Set the sauce aside. If the honey is stiff, warm it briefly or stir it with the lime juice first so it blends evenly.
- Prepare the chicken and vegetables. Pat the chicken dry with a paper towel, then season it with the salt and black pepper. Cut the broccoli, pepper, and carrot as directed so they cook quickly and fit easily into the bowl. Wash your hands and any board or knife that touched raw chicken before handling ready-to-eat ingredients.
- Cook the chicken. Heat the neutral oil in a medium nonstick or well-seasoned skillet over medium heat. Add the chicken in one layer, leaving a little space between pieces. Cook for about 5–7 minutes, turning occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the chicken to a clean plate once it reaches that temperature.
- Cook the vegetables. Add the broccoli and bell pepper to the same skillet with 2 tablespoons (30 ml) water. Cover and cook for 3 minutes to steam, then uncover and stir in the carrot. Cook for 1–2 minutes more, until the vegetables are bright and tender-crisp. Add a splash of water if the pan becomes dry before the broccoli is tender.
- Finish and serve. Return the chicken to the skillet and pour in the sauce. Toss for about 30 seconds, just until everything is coated and hot; do not boil the sauce down to a sticky glaze. Spoon the rice into a bowl, arrange the chicken and vegetables on top, and finish with sesame seeds, scallions, and a lime wedge.
Tips
- Keep the portions balanced. Cut the chicken and vegetables into similar-sized pieces so each serving gets a little of everything, and so the chicken cooks evenly.
- Use a thermometer rather than color alone. Chicken can look done before it reaches a safe temperature. Check a few of the largest pieces at their thickest point without touching the pan.
- Adjust the sauce cautiously. Low-sodium soy sauce gives you more control over salt. If using regular soy sauce, begin with 2 teaspoons (10 ml), taste, and add more only if needed.
- Make substitutions with cooking time in mind. Frozen broccoli works if thawed and drained first; add it directly to the skillet and cook until steaming hot. Firm tofu can replace the chicken, but the poultry temperature guidance does not apply to tofu.
Serving Suggestions
Serve the bowl as a complete one-person dinner, with the lime wedge squeezed over the top just before eating. For extra crunch, add a small handful of chopped roasted peanuts or cashews; keep nuts separate if serving anyone with a nut allergy. A cup of miso soup or a simple cucumber salad makes the meal feel more like a takeout-style dinner spread, though neither is needed to complete the bowl.
If you prefer separate textures, plate the rice, chicken, and vegetables in distinct sections and serve the sauce on the side. This also makes it easier to keep the rice plain for a diner who wants less sauce.
Variations
Swap the protein: Use 6 ounces (170 g) of peeled shrimp instead of chicken, cooking until opaque and at least 145°F (63°C) internally. Or use 6 ounces (170 g) of extra-firm tofu, patted dry and browned in the skillet; tofu does not need a meat temperature check.
Make it vegetarian: Replace the chicken with ¾ cup (130 g) drained edamame or 6 ounces (170 g) extra-firm tofu. For a vegetarian sauce, check that the chosen soy sauce and other packaged ingredients meet your needs.
Change the vegetables: Snow peas, green beans, sliced mushrooms, or thinly sliced zucchini can stand in for the broccoli and pepper. Add firmer vegetables first and quick-cooking ones near the end. If you do not have lime, use 1 teaspoon (5 ml) rice vinegar; it gives the sauce a sharper, less citrusy flavor.
Add gentle heat: Stir ¼ teaspoon (1 g) chili flakes or 1 teaspoon (5 g) chili-garlic sauce into the sauce. Add a small amount first, since prepared chili sauces vary in heat and saltiness.
Storage and Reheating
For the best texture, serve this bowl as soon as it is assembled. If you have leftovers, transfer them to a shallow covered container and refrigerate within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F/32°C). Keep refrigerated at 40°F (4°C) or colder and eat within 3–4 days.
Reheat only the portion you plan to eat. Add 1 teaspoon (5 ml) water to the rice, cover loosely, and microwave in short bursts, stirring once, until the chicken and rice reach 165°F (74°C) throughout. Alternatively, reheat in a skillet over medium-low heat with a splash of water, stirring often, and check the temperature with a food thermometer. Discard leftovers left at room temperature beyond the safe time window; do not rely on smell to judge safety.
Frequently Asked Questions
Can I make this meal ahead?
Yes. Cook the rice, chicken, and vegetables, then cool and refrigerate them promptly in a shallow container. Keep the sauce in a small separate container if possible, and assemble after reheating. Refrigerated cooked food should be eaten within 3–4 days.
Can I use brown rice?
Yes. Brown rice usually needs more water and a longer cooking time than white rice, so follow the package directions. Start it first, since it may take 35–45 minutes; cook the chicken and vegetables near the end so they do not sit cooling while the rice finishes.
What can I use instead of soy sauce?
Use tamari in the same quantity, checking its label because salt levels vary. Coconut aminos are another option, but they are usually sweeter and less salty, so taste the sauce before adding honey or extra salt. For a gluten-free meal, verify that the rice, soy sauce or substitute, and other packaged ingredients are labeled gluten-free.
Is this enough for two people?
This recipe is portioned as a filling dinner for one. To serve two, double every ingredient and cook the chicken in batches so the pieces brown rather than steam. Use a larger pan for the vegetables, or cook them in two batches as well.
Can I cook the chicken from frozen?
Do not put frozen chicken pieces straight into this skillet recipe: they cook unevenly and release water, making browning difficult. Thaw chicken safely in the refrigerator, in cold water in a leakproof bag with the water changed every 30 minutes, or in the microwave immediately before cooking. Cook it to 165°F (74°C).
Why is my rice sticky or mushy?
Too much water, vigorous stirring, or cooking beyond the package time can make rice mushy. Measure the water, keep the lid on while it cooks, and let it rest covered off the heat before fluffing. A little clumping is normal for jasmine rice; use a fork to separate the grains gently.
Related
- Recipes with Fresh Guava: A Bright Guava Lime Salsa
- Cholula Garlic Chili Sauce: A Quick Homemade Recipe
- How to Make Guava Juice at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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