Five-Color Rice Bowl with Sesame-Glazed Chicken

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A visually stunning rice bowl featuring five different colored vegetables and a sweet-savory sesame-glazed chicken, served over a bed of fluffy Korean rice for a balanced, nutrient-rich meal. This Asian recipe, ready in about 75 minutes, pairs short-grain white rice, chicken thighs, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 50 min Cook: 25 min Serves 3 Korean cuisine 610 cal/serving

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Ingredients

1 1/2 cups short-grain white rice
10 oz chicken thighs
1 medium red bell pepper
1 cup yellow corn
1 cup shredded purple cabbage
2 medium carrots
3 stalks green onions
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp honey
1 tsp rice vinegar

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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Instructions

Step 1: Rinse 1 1/2 cups short-grain rice and cook with 1 1/2 cups water until fluffy (about 18 minutes in a rice cooker).
Step 2: Cut 10 oz chicken thighs into 1-inch cubes. In a bowl, mix 3 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, and 2 tbsp sesame oil; coat chicken and marinate for 20 minutes.
Step 3: Stir-fry marinated chicken in a hot skillet over medium-high heat for 6-7 minutes until golden and cooked through. Remove and set aside.
Step 4: Julienne 1 medium red bell pepper and 2 medium carrots into thin strips. Sauté with 1 cup corn and 1 cup shredded purple cabbage in a dry skillet over medium heat for 5 minutes until vegetables are crisp-tender and slightly charred.
Step 5: Toss 1/2 cup green onions (chopped) with 1 tbsp sesame oil; fry until crispy (about 2 minutes), then drain on paper towels.
Step 6: Divide cooked rice among 3 bowls. Arrange colored vegetables and chicken on top. Drizzle with reserved marinade and sprinkle with crispy green onions.