Simple and easy, this chicken and rice bowl is made with tender garlic soy sauce chicken, fresh veggies, and cilantro, and is drizzled with sriracha mayo. This delicious chicken and rice bowl makes a tasty quick lunch or dinner meal.
Prepare 3 cups of cooked rice in any way you like - use Minute rice for convenience, cook rice in rice cooker, etc.
Prepare and cut up (if needed) the other vegetables - shredded carrots, shredded cabbage and cilantro. Set aside.
Prepare sauce for chicken by combining soy sauce, minced garlic, ginger powder, brown sugar, honey, corn starch, white or black pepper, and water. Mix well and set aside.
Pat dry defrosted chicken breast and cut into cubes.
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.
Add sauce to skillet and mix well. Cook for a few minutes or until chicken is done and sauce thickens slightly. Remove from heat.
Fill bowls with cooked rice, veggies, and cooked chicken and sauce.