Deliciously Spicy Chicken and Vegetable Bowl with a Touch of Asian Heat

Spice up your mealtime with this hot and spicy chicken and vegetable bowl! Featuring sriracha sauce and chili pepper flakes, this Asian-inspired dish is packed with bold flavors and hearty ingredients. Perfect for a cozy night in or a quick weeknight meal.

Do you enjoy good takeout, but maybe struggle with finding it?

That’s a struggle for our family here in south Mississippi.

One person’s idea of good Chinese takeout is often lacking.

Between the lack of good options and the cost for getting enough to feed all the boys, I often head to the kitchen to make something we can all enjoy.

Like this deliciously hot and spicy chicken and vegetable bowl!

Featuring tender chicken thighs, vibrant peas, sweet carrots, and hearty potatoes, this satisfying dish is packed with flavor and texture.

What really sets this recipe apart is the fiery combination of sriracha sauce and chili pepper flakes, which infuses the entire dish with a bold and zesty kick that’s sure to wake up your taste buds.

This Asian-inspired bowl is the ultimate comfort food with a twist; perfect for a cozy night in or a quick and easy weeknight meal

So grab your chopsticks and get ready to dig in!

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Yield: 4

Spicy Chicken and Vegetable Bowl

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Spice up your mealtime with this hot and spicy chicken and vegetable bowl! Featuring sriracha sauce and chili pepper flakes, this Asian-inspired dish is packed with bold flavors and hearty ingredients. Perfect for a cozy night in or a quick weeknight meal.

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Ingredients

• 2 c. broccoli florets
• 8 T. olive oil, divided
• 2 t. paprika
• 1 c. jasmine rice, uncooked
• 2 c. warm water or chicken stock
• 2 large carrots, diced
• 2 medium potatoes, cooked and diced.
• 1/2 c. frozen green peas
• 4 T. Sriracha sauce, divided
• 1 t. Chili flakes
• 16 oz. chicken thighs, chopped
• 2 T. soy sauce
• 4 T. sesame oil
• Sea salt to taste
• Sesame seeds, optional

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. Toss broccoli florets with 4 tablespoons of olive oil, paprika, and salt on the prepared sheet pan.
3. Roast broccoli for 25 minutes or until golden brown.
4. While broccoli is roasting, rinse the rice under cool running water until water runs clear to remove starch. Drain well.
5. Heat the remaining olive oil in a Dutch oven over medium-high heat. Add carrots, potatoes, and peas, and sauté for 3-4 minutes.
6. Add rice, 2 tablespoons of Sriracha, chili flakes, and salt to taste. Stir well.
7. Pour water into the pot and increase heat to high. Bring to a boil, then reduce heat to medium and cook for 7-8 minutes, covered.
8. Remove from heat and let the rice rest for a few minutes.
9. In a large bowl, combine chicken thighs, soy sauce, and 2 tablespoons of Sriracha sauce.
10. Heat a large skillet over medium-high heat. Add sesame oil and chicken mixture. Sauté for 7-8 minutes or until chicken is cooked through.
11. To serve, divide the rice mixture among deep serving bowls. Top with chicken mixture and roasted broccoli. Garnish with sesame seeds if desired. Enjoy!

Notes

While the recipe lists soy sauce, to keep this gluten-free you will need a gluten-free soy sauce. Our family's preference is Bragg's Liquid Aminos. Alternatives include Coconut Aminos (which has a milder flavor) or Tamari from San-J.

Depending upon your family's palate, you may be able to cut back on the olive oil used for cooking the broccoli.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 874Total Fat: 61gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 147mgSodium: 1344mgCarbohydrates: 49gFiber: 8gSugar: 8gProtein: 37g