Summer Grilling Recipes: Oriental Grilled Chicken and Vegetable Rice Bowl Recipe

Saturday found us in need of a recipe for a last minute cookout--and burgers and hot dogs were just not on the menu (or the diet plan).  We decided to take our usual chicken and veggie stir fry outside to the grill to create these yummy Oriental Grilled Chicken and Vegetable Rice Bowls.  The chicken stayed tender and juicy--and the kids loved changing up dinner by eating stir fry outside!  I prepared the rice ahead of time and kept it warm while we were grilling the chicken and veggies.  It was a great change of pace!

Grilled Chicken and Vegetable Rice Bowl Ingredients:
Oriental Marinade Ingredients
2 tsp. Olive Oil
2 tsp. Sesame Oil
1 c. Reduced Sodium Soy Sauce
¾ c. Water
2 Tbsp. Lemon Juice
1 tsp. Sugar or Stevia
1 tsp. Garlic Powder
¾ tsp. Ginger
½ tsp. Curry Powder
¼ tsp. Black Pepper

1 ½ Pounds Boneless, Skinless Chicken Breast

Oriental Spice Blend Ingredients:
1 tsp. Garlic Powder
½ tsp. Black Pepper
½ tsp. Curry Powder
¾ tsp. Ground Ginger
¼ tsp. Salt

Stir Fried Veggies:
1 tsp. Sesame Oil
1 tsp. Olive Oil
1 large Yellow Onion, Chopped
1 Red Bell Pepper, Sliced
2 c. Broccoli Florets, cut into bite sized pieces
2 c. Cauliflower Florets, cut into bite sized pieces
1 c. Sliced White Mushrooms
½ c. Celery, cut into diagonal slices
1 c. Chopped Carrots

Cooked Rice (about 1 c. cooked rice per rice bowl)
Red Pepper Flakes (Optional)

Instructions for Oriental Grilled Chicken and Vegetable Rice Bowls:
Marinate the chicken.  Combine the sesame oil, olive oil, soy sauce, lemon juice, sugar or stevia, and spices in a large mixing bowl.  Add 1 cup of the marinade to a ziploc bag or lidded bowl-set the remaining marinade mixture aside.  Add the chicken breasts to the bag or lidded bowl turn to coat.  Allow marinade in the refrigerator for at least 30 minutes--an hour or two, if possible.

Mix up the Oriental Spice Seasoning Blend.  Combine the ingredients for the spice mixture in a small, air tight container.

Stir Fry the Veggies and Grill the Chicken.  I use a large skillet on the outdoor grill burners to stir fry the vegetables while the chicken grills--but, you can certainly stir fry the veggies inside if you prefer or do not have side burners on your grill.  I make sure to line the grill plates with aluminum foil, sprayed liberally with cooking spray.  Place a cup of the reserved marinade into a small bowl for use in the vegetables.  Grill the chicken over medium heat, basting with the remaining reserved marinade, until cooked through and no longer pink.  

Cook the vegetables by heating the oil in the skillet or wok.  Add the vegetables and the seasoning blend to the heated skillet.  Stir fry until crisp-tender.  Add the cup of the reserved marinade to the vegetables during the last five minutes of cooking and stir to coat.  Allow the chicken to rest for a couple of minutes, then slice into strips.

Build the Oriental Grilled Chicken and Rice bowls.  Place a cup of rice into the bottom of each bowl.  Divide the vegetables among the serving bowls and top with chicken slices. Serve with additional soy sauce and hot, red pepper flakes if desired.

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  1. Indeed, This Recipes For Stir Fry given here is truly interesting and delicious. My friend tried this recipe but this is very different from the food I saw in the house of my friend. I will try this for our dinner and I wish I can do it right. Thank you for sharing.



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