Garlic Soy Chicken and Veggie Rice Bowl

A rice bowl topped with diced white meat chicken, sautéed in a sticky, sweet and savory soy-based sauce. Combined with crunchy veggies, scallions, and cilantro. Healthy, easy and full of great flavors and textures!


  • 3 cups cooked rice

Garlic Soy Chicken

  • 1 lbs chicken breast diced
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tbsp minced garlic
  • 1/2 tsp ginger powder
  • 2 tbsp brown sugar
  • 1-2 dash five spice powder
  • 1/2 tsp corn starch
  • 1-2 dash white or black pepper
  • 1/4 cup water
  • 1 tbsp vegetable oil


  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 fresh corn
  • 1/4 cup chopped cilantro
  • 1/4 cup green onions


  1. Prepare 3 cups of cooked rice in any way you like - use Minute rice for convenience, cook rice in rice cooker, etc.
  2. Steam or boil corn. If boiling corn, bring water to a boil and place corn in boiling water and cook for 9-10 minutes. If steaming, steam corn for 12-16 minutes (time needed will vary). Cut kernels off of corn, and set aside.
  3. Prepare and cut up (if needed) the other vegetables - shredded carrots, shredded cabbage, green onions and cilantro. Set aside.
  4. Prepare sauce for chicken by combining soy sauce, dark soy sauce, minced garlic, ginger powder, brown sugar, five spice powder, corn starch, white or black pepper, and water. Mix well and set aside.
  5. Pat dry defrosted chicken breast and cut into cubes.
  6. In a medium to large skillet, add vegetable oil and heat up under medium heat heat. Once skillet is heated up, add chicken breast. Sauté for a few minutes until chicken is almost cooked.
  7. Add sauce to skillet and mix well. Cook for a few minutes or until chicken is done and sauce thickens slightly. Remove from heat.
  8. Fill bowls with cooked rice, veggies, and cooked chicken and sauce. 
  9. Serve and enjoy!

Prep Time : 15 minutes
 Cook Time : 10 minutes
 Total Time : 25 minutes
 Servings : 3 people