Sautéed Chicken with Ginger-Turmeric Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A vibrant rice bowl featuring tender chicken sautéed with aromatic ginger and turmeric, paired with fluffy turmeric-infused rice and crunchy vegetables. This asian fusion-inspired rice & grains (gluten free) ready in about 40 minutes pairs boneless skinless chicken thighs, finely grated fresh ginger root, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 chicken thighs
• 1 tbsp finely grated fresh ginger root
• 1 tsp turmeric powder
• 1 cup uncooked jasmine rice
• 2 cups water
• 1 medium, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 2 stalks, sliced green onions
• 3 tbsp olive oil
• 3 cloves minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium pot, combine rinsed rice with 2 cups water and 1 tsp turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger root, sautéing for 1 minute until fragrant.
3. Step 3: Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for 7-8 minutes, stirring occasionally, until chicken is browned and cooked through.
4. Step 4: Add 1 medium julienned carrot and 1 thinly sliced red bell pepper to the skillet. Sauté with the chicken for an additional 3-4 minutes until vegetables soften but retain crunch.
5. Step 5: Stir in 1 tbsp lemon juice and 1 tbsp olive oil, tossing everything together for 1 minute to combine flavors.
6. Step 6: Fluff the cooked turmeric rice with a fork and divide into bowls. Top with the sautéed chicken and vegetable mixture and garnish with 2 sliced green onions. Serve immediately.