Budget-Friendly Chicken and Veggie Rice Bowl

• 1 cup long-grain white rice
• 2 cups water
• 1 lb boneless skinless chicken thighs, diced
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, thinly sliced
• 1 cup frozen mixed vegetables (peas, corn, green beans)
• 3 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
• Salt and pepper to taste
• 1 green onion, sliced (optional, for garnish)

Instructions

1. Rinse the rice under cold water until water runs clear. In a medium pot, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. While the rice cooks, heat vegetable oil in a large nonstick skillet over medium-high heat. Add the diced chicken thighs, season lightly with salt and pepper, and sauté for 5-6 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
3. In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
4. Add the sliced carrots and frozen mixed vegetables to the skillet. Cook for 4-5 minutes until the vegetables are tender but still crisp.
5. Return the cooked chicken to the skillet. Pour in soy sauce and honey (or brown sugar). Stir everything together and cook for an additional 2 minutes to combine flavors and heat through.
6. Fluff the cooked rice with a fork and divide into serving bowls. Spoon the chicken and vegetable mixture over the rice.
7. Garnish with sliced green onions if desired. Serve hot.

Chef tips

• Use leftover cooked rice if you have it to save time and add flavor by frying it briefly with garlic before assembling the bowl.
• Substitute chicken thighs with boneless skinless chicken breasts or tofu for a vegetarian option. Adjust cooking time accordingly.
• Frozen mixed vegetables work well here, but feel free to swap with bell peppers, broccoli, or zucchini based on what you have.
• For extra flavor, add a teaspoon of toasted sesame oil at the end or a sprinkle of red pepper flakes for mild heat.