Ginger Chilli Chicken Rice Bowls made with natural real food ingredients, just like takeaway but BETTER. Gluten free, dairy free and low in sugar. An easy healthy dinner that the whole family will love!
Diving into one of these ginger chilli chicken rice bowls is such a lovely, comforting experience. The kind of meal you need when you’ve had a big day, you’re feeling a bit meh, and you just want to plonk on the lounge with a nice bowl of something in your lap. Chicken on rice is just one of those combinations for me…nourishing and soothing, but also really yummy to eat.
With the warmth of ginger (such a marvellous, healing ingredient and great for your belly) and a dash of chili, these chicken rice bowls are jam packed full of flavour and just the right amount of spice to pick you up. I think it’s so damn delicious it will make a great swap for your standard takeaway stir fry too (I also love my Golden Turmeric Chicken Stir Fry for this same reason). This healthier version has only a few simple, natural, ingredients and is not overloaded with too much seasoning.
In the recipe below, I’ve specified a few particular vegetables that make a nice combination and give you a beautiful colourful meal, but you can always change them up to whatever’s in your kitchen. I also usually serve these rice bowls with some steamed greens (as pictured) to complete the rainbow! A garnish of fresh coriander is really tasty, too.
Also, for a lower-FODMAP version of ginger chilli chicken rice bowls, just omit the onion from the recipe.
I hope you love these nourishing bowls of goodness as much as I do!
- 1 cup uncooked brown rice
- 500-600 grams boneless, skinless chicken breast (or thigh)
- 1 brown onion
- 1-2 red capsicum (depending on size)
- 2-3 carrots (depending on size)
- 2 tbsp coconut or olive oil (for frying)
- 40 grams fresh ginger (about 1-2″)
- 1-2 long red chili (to taste)
- 2 tbsp tamari
- 1 tbsp fish sauce
- 1 tbsp tapioca flour
- 1-2 tbsp honey (to taste)
- Start cooking your brown rice according to packet instructions (as it will take the longest), while you prep the chicken.
- For the ginger chili chicken, start by prepping the vegetables. Peel and slice the onion thinly. Wash the carrots and capsicum. Cut the carrots into batons and the capsicum into thick slices. Set these to one side.
- Next, make the stir fry sauce. Peel the ginger and finely slice into thin batons. Cut and scrape the seeds out of the chili, discard the seeds and then finely chop. Set the ginger and chili aside. Then, grab a small bowl or a mug and combine the tamari, fish sauce and honey. Whisk. Sprinkle in the tapioca flour and a small splash of water (about 2 tbsp), and then whisk again to combine.
- Finally, prepare your chicken by dicing into small chunks or slicing into stir fry strips, as you prefer.
- Now, to cook the ginger chili chicken. Take a large frying pan or a wok and add a tablespoon of coconut oil. Heat to a moderate-high heat. Place a large clean plate or bowl next to the pan.
- Add all of the vegetables, the ginger and the chili to the pan. Stir-fry for 2-3 minutes, or until the onion is translucent and starting to brown. Then, slide everything out onto the plate/bowl.
- Add the remaining coconut oil to the pan and add in the chicken. Stir fry over a moderate-high heat, until the chicken is white all over and is starting to brown in parts. Then, return the vegetable/ginger/chili mix to the pan with the chicken.
- Give the tamari sauce mixture a little whisk (to ensure the flour in it is dispersed) and pour into the pan. Stir fry everything around for a few minutes, until nice and hot. The chicken should be cooked through, the vegetables tender and the sauce slightly thickened.
- Divide the cooked brown rice and the chicken evenly between serving bowls, and add in any extras you’d like.