Hearty Budget Chicken and Veggie Rice Bowl

Ingredients

• 1 cup long grain white rice
• 2 cups water
• 1 tablespoon vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
• 1/2 teaspoon black pepper
• Optional garnish: sliced green onions and sesame seeds

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered.
2. While the rice cooks, heat vegetable oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until chicken is browned on all sides and cooked through.
4. Stir in the garlic, ginger, and frozen mixed vegetables. Cook for another 3-4 minutes until vegetables are heated through.
5. In a small bowl, mix soy sauce, honey, and black pepper. Pour this sauce over the chicken and vegetables in the skillet. Stir well to coat evenly and cook for an additional 2 minutes to let flavors meld.
6. Fluff the cooked rice with a fork and divide evenly into four bowls.
7. Spoon the chicken and vegetable mixture over the rice.
8. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Chef tips

• Use chicken thighs instead of breasts for better flavor and juiciness; breasts can be used but may dry out.
• Substitute frozen mixed vegetables with any affordable fresh or frozen seasonal veggies you have on hand.
• If you don’t have fresh ginger, ground ginger works in a pinch—just use less to avoid overpowering the dish.
• To save time, cook the rice in a rice cooker or instant pot if you have one.