This Mongolian Chicken Rice Bowl with Veggies brings all the flavors you crave in an easy weeknight meal—sweet, savory, a little tangy, and bursting with fresh vegetables. Think of it as a spin on classic mongolian food but made right in your kitchen, perfect for a busy weekday dinner or meal prep. It’s hearty yet light, with tender chicken breast in a glossy savory sauce, crisp-tender broccoli and bell peppers, and steamed rice underneath to soak it all up. You can even adapt it into boneless skinless chicken breast recipes territory or lean into more of a chicken teriyaki recipe vibe—this bowl’s delicious versatility lets you make it your own.
Hearty Mongolian Chicken Rice Bowl with Veggies
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Asian
Large Mixing Bowl to toss chicken with cornstarch
Heavy skillet or wok for high-heat stir-frying
Measuring cups and spoons for precise sauce mixing
Knife and Cutting Board to prep chicken and veggies
Small bowl and whisk for combining sauce ingredients
Rice cooker or pot to cook the rice
Spatula or wooden spoon for stirring and scraping
Optional: garlic press or microplane for mincing garlic and ginger
For the Chicken & Sauce
- 1½ pounds boneless skinless chicken breasts see FAQs for options, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil or sesame oil for a flavor twist
- ¼ cup soy sauce use tamari for a gluten free chicken alternative
- ¼ cup low-sodium chicken broth or water
- 3 tablespoons brown sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons freshly grated ginger
- 2 garlic cloves minced
- ½ teaspoon Chinese five-spice powder optional, but classic in many chinese cooking recipes
For the Veggies
- 2 cups broccoli florets
- 1 red bell pepper sliced into thin strips
- 1 medium carrot peeled and sliced on the diagonal
- 1 small onion thinly sliced
- 2 green onions sliced on the bias for garnish
- 1 tablespoon toasted sesame seeds for garnish
For Serving
- 4 cups steamed white rice or brown rice for a heartier version
Optional side of kimchi or pickled cucumbers for a tangy contrast
Prep Your Ingredients
Begin by rinsing and chopping your vegetables: crisp broccoli florets, colorful bell pepper strips, carrot diagonals, and onion slices. Slice your green onions on the bias and set aside for garnish. Chop the chicken breasts into bite-sized cubes.
Coat the Chicken
In a large mixing bowl, combine the chicken pieces with cornstarch. Toss well so each piece gets a light but even coating. This layer helps create a slight crispiness once cooked and helps the savory sauce cling beautifully—bringing in that crispy chicken sensation without frying deep.
Mix the Sauce
In a small bowl, whisk together soy sauce, chicken broth, brown sugar, hoisin, rice vinegar, minced garlic, grated ginger, and Chinese five-spice if using. Set it aside—this is your homemade savory sauce, perfect for drizzling on everything.
Stir-Fry the Chicken
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Once shimmering, add the coated chicken in a single layer (do in batches if needed). Sear each piece until edges begin to brown and crisp—about 3 minutes per side. Remove the chicken to a plate and set aside.
Cook the Veggies
Add the remaining oil to your pan. Toss in onion, carrots, and broccoli. Stir-fry for 3 minutes, then add the bell pepper. Continue to stir-fry another 2–3 minutes until the veggies are bright, crisp-tender, and just cooked through.
Combine and Simmer
Return the chicken to the pan. Give the sauce a quick stir and pour it in. Reduce heat slightly and let everything simmer together for 2‑3 minutes until the sauce thickens, coats the chicken and veggies with a lovely glaze, and flavors meld.
Plate and Garnish
Divide steamed rice among bowls. Spoon the saucy chicken and veggies over the top. Sprinkle with sliced green onions and toasted sesame seeds. Optionally, serve with kimchi or tangy pickles to contrast the sweet-savory richness.
Pairings
To round out the meal, try one of these thoughtfully chosen companions:
- Steamed edamame with sea salt makes for a light, protein-rich side.
- Asian cucumber salad (thin-sliced cucumbers with rice vinegar, sesame oil, and a pinch of chili flakes) gives a refreshing crunch.
- Miso soup is classic comfort—smooth, umami-rich, and warm.
- Crunchy wonton strips add texture and would tie nicely into the “homemade Chinese food” theme.
- A crisp Sauvignon Blanc or light lager pairs wonderfully here, balancing the sweet-savory flavors with a bit of citrus zing.
FAQs
1. Can I use chicken thighs instead of breast?
Absolutely. Boneless, skinless chicken thighs work well—they stay juicier and bring extra flavor. Adjust cook time slightly if pieces are larger.
2. Can I turn this into a chicken breast crockpot recipe?
Yes—combine all ingredients (except veggies) in your crockpot and cook on low for 4–5 hours or high for 2–3 hours. Add veggies in the last 30 minutes so they stay crispish.
3. Is the dish gluten-free?
It can be! Use tamari or coconut aminos instead of soy sauce, ensure your hoisin sauce is gluten-free, and check the baking powder in your cornstarch (some cross-contamination). Also, serve this over rice or rice noodles.
4. I have leftover chicken—can I make this my leftover chicken recipes?
Great idea! Chop extra-cooked chicken and stir it into the skillet after you cook the veggies. Heat through and toss with the sauce. Quick, easy, no extra protein cook time needed.
5. Could this be considered a chicken teriyaki recipe?
It shares similarities: sweet-savory sauce, glossy finish, and rice base. But instead of classic teriyaki flavors, this bowl leans a bit deeper—with hoisin, five-spice, and rice vinegar hinting at mongolian food influences.
