Savory Corn Chicken Rice Bowls

Corn Chicken Rice Bowls combine juicy marinated chicken, sweet corn kernels, crisp red cabbage, buttery avocado, and fragrant sesame‑seed sauce over a bed of steamed rice. The mix of textures and bright flavors makes this dish perfect for busy weeknights while still feeling fresh enough for a weekend lunch.

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Ingredients

Bowl Components

• 2 cups cooked white rice
• 1 pound boneless skinless chicken breast, cut into 1‑inch pieces
• 1 cup frozen corn kernels, thawed
• 2 cups shredded red cabbage
• 1 ripe avocado, sliced
• 2 tablespoons sesame seeds
• 3 green onions, thinly sliced

Marinade & Sauce

• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• ½ teaspoon grated ginger
• 1 tablespoon lime juice
• ¼ cup chicken broth

Step-by-Step Instructions

1. 1. In a bowl, whisk soy sauce, honey, sesame oil, garlic, ginger, lime juice, and chicken broth; add chicken pieces and toss to coat. Marinate 10 minutes.
2. 2. Heat a large skillet over medium‑high heat, add a drizzle of oil, and cook chicken 5‑6 minutes, stirring, until golden and cooked through.
3. 3. Add corn to the skillet, stir for 2 minutes until heated; remove chicken and corn, set aside.
4. 4. In the same skillet, add cooked rice, spreading it evenly; press lightly and let sit 2 minutes to develop a light crust, then flip and warm the other side.
5. 5. Assemble bowls: start with rice, top with chicken‑corn mixture, then red cabbage, avocado slices, sesame seeds, and green onions.
6. 6. Drizzle any remaining sauce from the skillet over each bowl and serve immediately.

Tips for Success

• Pat chicken dry before marinating to ensure a crisp sear.
• Use a hot skillet; a cold pan will steam the chicken instead of browning it.
• For extra crunch, toast sesame seeds briefly in a dry pan before sprinkling.
• If rice sticks, add a splash of water and cover for 2 minutes to steam gently.
• Slice avocado just before serving to prevent browning.

Storage

Store cooked chicken, rice, and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat rice and chicken in a skillet with a splash of broth; add fresh avocado and sauce just before serving.

Notes

A hot pan is key for caramelized chicken. Add avocado at the end to keep its bright color and creamy texture.

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