Five-Color Rice Bowl with Sesame-Glazed Chicken
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 korean-inspired asian (vegetarian) ready in about 75 minutes pairs short-grain white rice, chicken thighs, medium 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Color Rice Bowl with Sesame-Glazed Chicken take to make?
Total time is about 75 minutes (50 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Five-Color Rice Bowl with Sesame-Glazed Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.
Can I substitute ingredients in Five-Color Rice Bowl with Sesame-Glazed Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Color Rice Bowl with Sesame-Glazed Chicken for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Five-Color Rice Bowl with Sesame-Glazed Chicken vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
