Asian Chicken & Rice Bowl


This bowl is one of my favorites! The secret is the fish sauce, dry sherry, sesame oil & soy sauce….AND all of the awesome veggies. This recipe makes a lot, so it’s great for meal prep, a family, or anyone that likes yummy leftovers!

Asian Chicken & Rice Bowl

Category: Dinner Bowls, ENTREES

Servings: 12 Servings

Asian Chicken & Rice Bowl


  • 1 cup brown rice (or white rice), cooked and cooled
  • 4 TBS sesame oil
  • 2 carrots, chopped into small pieces
  • 1 package of shaved Brussels sprouts
  • 2 garlic cloves, minced
  • 2 bunches green onions, chopped (white part will be cooked, green is for garnish)
  • 1 red bell pepper, julienned
  • 3 cups bean sprouts
  • 3 cups sliced mushrooms
  • 1 8 oz. can of sliced water chestnuts
  • 1 cup frozen peas
  • 1 TBS fish sauce
  • 2 TBS dry sherry
  • 2 TBS soy sauce
  • 2 grilled chicken breasts, chopped into small pieces
  • Sriracha and basil for garnish (and the reserved green onion tops)


  1. Heat sesame oil in a large wok or pan and add carrots. Cook on high for 4 minutes and add the Brussels sprouts and cook for 4 more minutes
  2. Turn heat to medium high and add garlic, white tops of green onions & bell pepper, and continue cooking
  3. Add all the other vegetables, fish sauce, sherry & soy sauce. Continue on medium high and combine well.
  4. Add cooked rice & chicken and combine. Turn off heat.
  5. Serve in bowls and garnish with green onions, basil and sriracha
  6. Note: This is also great with a poached or fried egg on top.

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