Asian Chicken + Vegetable Brown Rice Bowls with Sweet Chili Sesame Sauce

Asian Chicken and Vegetable Brown Rice Bowl Nutritiously Rooted

As I sit here while the baby’s napping, I’m wondering how long I’ll be able to write before she wakes up. At three months old my little Miss is not the best napper, but when I get the opportunity, I hop on the computer and get some blog stuff done. My life in the past few months [with a new baby] has become pretty intense. Long gone are the days when I have hours to prep food and get dinner ready, so you’ll see that many of my recipes have one of the following criteria: [1] simple [2] quick [3] doesn’t dirty many dishes [4] all of the above. The one thing that I won’t compromise though is eating healthy. I know that when I feed my body well, I feel better, I’m more energized and know that I’ll eventually be setting a good example for my little one.

[carrots, bell peppers, onions, zucchini  |  ready for roasting.]

Veggies for Roasting

Roasting is one of my favorite ways to cook vegetables. Roasting is essentially baking in the oven. When you roast veggies you want to make sure and add some fat + flavor. Something as simply olive oil and sea salt will do, but often I’ll spice it up a bit and add garlic powder, red pepper flakes, Italian seasoning, etc. depending on what I’m using my veggies for.  I’ll roast anything from Brussels sprouts to bell peppers. A heartier veggie like Brussels sprouts will roast longer than a more delicate veggie like zucchini, but it’s really personal preference how you want to cook your veggies. I like mine a little more done and less crunchy while other people cook their veggies just long enough to take out the crunch. Typically I’m roasting anywhere from 20-45 minutes.

[roasting perfection.]

Veggies Roasted

A good sauce can mean the difference between a delicious, flavorful meal and a bland, boring one. But many of the pre-made sauces you’ll find at the grocery store are loaded with sugar, artificial ingredients and preservatives. No thank you! So instead of a pre-made not-so-good-for-you sauce, opt for a homemade version. If you keep a few sauce making staples on hand, it’s super simple to throw together a delicious sauce anytime. Here are my favorite sauce making staple ingredients. With a different combination of these ingredients I can make a great Asian-inspired sauce, salad dressings, sweet + spicy marinades, etc. The possibilities are nearly endless.

[1] coconut aminos

[2] dijon, spicy, and/or stone ground mustard

[3] olive oil

[4] sesame oil

[5] sweet chili sauce

[6] honey

[7] citrus

[8] hot sauce

Check out the recipe for my Asian Chicken + Vegetable Brown Rice Bowls below.
[saucy + delicious.]

Asian Stirfry Sauce

 

Asian Chicken + Vegetable Brown Rice Bowls

servings: 4

INGREDIENTS

  • 1 cup uncooked brown rice [then cooked according to package directions]
  • 2 chicken breasts, cooked + shredded
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 zucchini, chopped into bite size pieces
  • 3 carrots, peeled and chopped into coins
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ onion, chopped
SWEET CHILI + SESAME SAUCE RECIPE + DIRECTIONS
  • 3 Tbsp sweet chili sauce
  • 2 Tbsp toasted sesame oil
  • ¼ cup coconut aminos
  • 1 tsp red chili flakes
  • 1 Tbsp sesame seeds [either black or white]

Whisk all ingredients together.

DIRECTIONS

Preheat oven to 350 degrees. Cook brown rice according to package directions; set aside. Add all veggies to a parchment paper lined baking sheet and drizzle with olive oil, sea salt + black pepper. Roast for 20-25 minutes. Broil veggies for a final 3-5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add chicken breasts to boiling water, reduce heat and simmer covered for 30 minutes until chicken is cooked through. Remove chicken and shred using two forks [feel free to cook your chicken any way you like]. Discard cooking water. In a large sauté pan, add all ingredients [veggies, chicken, brown rice and sauce] and sauté for a few minutes until heated through. Top with sesame seeds. Enjoy!

Asian Chicken and Vegetable Brown Rice Bowl

 

Asian Chicken + Vegetable Brown Rice Bowls with Sweet Chili Sesame Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup uncooked brown rice [then cooked according to package directions]
  • 2 chicken breasts, cooked + shredded
  • 1 Tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 2 zucchini, chopped into bite size pieces
  • 3 carrots, peeled and chopped into coins
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ½ onion, chopped
  • SWEET CHILI + SESAME SAUCE RECIPE + DIRECTIONS
  • 3 Tbsp sweet chili sauce
  • 2 Tbsp toasted sesame oil
  • ¼ cup coconut aminos
  • 1 tsp red chili flakes
  • 1 Tbsp sesame seeds [either black or white]
Instructions
  1. For sauce, whisk all ingredients together.
  2. Preheat oven to 350 degrees.
  3. Cook brown rice according to package directions; set aside.
  4. Add all veggies to a parchment paper lined baking sheet and drizzle with olive oil, sea salt + black pepper.
  5. Roast for 20-25 minutes. Broil veggies for a final 3-5 minutes.
  6. Meanwhile, bring a large pot of salted water to a boil.
  7. Add chicken breasts to boiling water, reduce heat and simmer covered for 30 minutes until chicken is cooked through.
  8. Remove chicken and shred using two forks [feel free to cook your chicken any way you like]. Discard cooking water.
  9. In a large sauté pan, add all ingredients [veggies, chicken, brown rice and sauce] and sauté for a few minutes until heated through.
  10. Top with sesame seeds. Enjoy!

 

Let me know what you though about this recipe! I want to see your food pictures! Be sure to use the hashtag #NutritiouslyRooted on Instagram or Facebook when posting pictures. I can’t wait to see them!

 

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Angela Freed

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