Name: Chicken Stir-Fry Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 1 lb chicken breast or chicken tenders, cubed; 3 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce; 1/2 teaspoon freshly ground black pepper; 1 tablespoon cornstarch; 1 tablespoon hot sauce (optional); 1 tablespoon vegetable oil; 1 cup green onions, chopped; 2 to 3 cups cooked rice; 1 can (15 oz) corn kernels, drained and rinsed; 1 1/2 cups diced cucumber; 1/3 cup chopped red onion; 1/4 cup chopped parsley; 1/4 cup chopped dill; 1/4 cup chopped mint; 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice; Zest of 1/2 lemon; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper

This Chicken Stir-Fry Rice Bowl is a colorful and flavorful dish featuring tender chicken stir-fried with green onions, paired with a zesty corn and cucumber salad, all served over fluffy rice. It’s the kind of quick and satisfying meal I like to put together when I want something fresh, hearty, and packed with taste. Chicken Stir-Fry Rice Bowl

Why You’ll Love This Recipe

I love how this recipe balances warmth and freshness. The chicken is savory and juicy thanks to a simple marinade, and the crisp salad adds a bright, herby contrast. I find it’s easy to prepare in just about 30 minutes, which makes it ideal for busy weeknights. It’s also naturally gluten-free and dairy-free, and the components work great together or on their own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1 lb chicken breast or chicken tenders, cubed
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1 tablespoon hot sauce (optional)
1 tablespoon vegetable oil
1 cup green onions, chopped
2 to 3 cups cooked rice

For the Salad:

1 can (15 oz) corn kernels, drained and rinsed
1 1/2 cups diced cucumber
1/3 cup chopped red onion
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped mint
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
Zest of 1/2 lemon
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

To cook the chicken:

I combine the chicken with soy sauce, oyster sauce, pepper, hot sauce, and cornstarch in a bowl and let it marinate for about 10 minutes.
I heat oil in a large skillet over medium heat and sear the chicken cubes in a single layer for 1 minute without stirring.
Then I stir and cook for another 1–2 minutes, until golden and nearly cooked through.
I add the green onions and continue to stir-fry until they’re soft.
I splash in a bit of water to deglaze the pan, scraping up any browned bits.
I adjust the seasoning, then serve the chicken hot over rice.

To make the salad:

In a large bowl, I whisk together the olive oil, lemon juice, mustard, honey, salt, and pepper to make the dressing.
I stir in the cucumber and red onion, followed by the herbs.
Finally, I add the corn and toss everything together until well coated.

To assemble:

I spoon the rice into bowls, top with the hot stir-fried chicken and green onions, and finish with a generous helping of the salad on the side.

Servings and Timing

This recipe makes 2 generous servings.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Protein options: I swap the chicken for tofu, shrimp, or even beef strips when I want to change it up.
Rice alternatives: Sometimes I use quinoa, brown rice, or rice noodles for variety.
Extra veggies: I add bell peppers or snap peas to the stir-fry for more crunch and color.
Dressing tweaks: I switch out the mustard for yogurt or tahini dressing if I want a creamier texture.
Spice level: I add more hot sauce or chili flakes when I want it spicier.

Storage/Reheating

I store the cooked chicken and rice in separate airtight containers from the salad. The stir-fry and rice keep well in the fridge for up to 2 days. I reheat them in the microwave until warmed through, then add the chilled salad just before serving to keep the contrast of temperatures and textures.

FAQs

How do I keep the chicken juicy?

I make sure not to overcook it and use cornstarch in the marinade to help lock in moisture during stir-frying.

Can I make the salad in advance?

Yes, I often prepare it a few hours ahead and store it in the fridge. The flavors actually get better as it sits.

What if I don’t have oyster sauce?

I use hoisin sauce or just a little extra soy sauce with a pinch of sugar as a substitute.

Is this dish good for meal prep?

Absolutely. I prep the rice and chicken in advance and just throw together the salad when I’m ready to eat.

Can I freeze the chicken?

Yes, I freeze the cooked chicken in a sealed container for up to a month. I just defrost in the fridge overnight before reheating.

Conclusion

This Chicken Stir-Fry Rice Bowl is one of my favorite quick meals because it’s fresh, flexible, and full of flavor. I enjoy how easy it is to throw together and how well it fits into my routine. Whether I’m in the mood for something warm and hearty or cool and crisp, this bowl gives me both in one dish.