Five-Spice Chicken Rice Bowl
Tender chicken glazed in aromatic five-spice powder, served over fluffy rice with steamed broccoli for a balanced, globally inspired meal. This asian (gluten-free) ready in about 30 minutes pairs five-spice powder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 lb, boneless skinless, cut into 1-inch cubes chicken thighs
- 1 1/2 tsp five-spice powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups, cooked white rice
- 1 cup, steamed broccoli florets
- 1/4 cup, low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup, chopped green onions
Instructions
- Step 1: Pat chicken dry, then toss with five-spice powder, salt, and black pepper until evenly coated.
- Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
- Step 3: Whisk soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Return chicken to skillet with sauce, simmer for 2 minutes until sauce thickens slightly, then serve over rice with steamed broccoli and garnish with green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Spice Chicken Rice Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 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-Spice Chicken Rice Bowl?
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 five-spice powder from drying out.
Can I substitute ingredients in Five-Spice Chicken Rice Bowl?
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-Spice Chicken Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Spice Chicken Rice Bowl gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The five-spice chicken was perfectly seasoned and my family devoured it.
- ★★★★★
So easy to make and the flavors were amazing. My kids asked for seconds!
- ★★★★☆
Slightly bland, but the rice was fluffy. Would add more spice next time.
