KFC’s Chicken Rice Bowl is a popular menu item that combines the classic flavors of KFC's famous fried chicken with steamed rice, fresh vegetables, and a savory sauce. The dish is perfect for those who crave a hearty, satisfying meal that's both filling and delicious.
How To Make:
The Chicken Rice Bowl starts with a bed of steamed rice, which is cooked to perfection and then topped with a generous serving of KFC's signature fried chicken. The chicken is hand-breaded and fried until it's crispy and golden brown on the outside while remaining juicy and tender on the inside.
To add some extra flavor and nutrition, the bowl is then loaded with a colorful assortment of fresh vegetables, including shredded lettuce, diced tomatoes, and sliced carrots. These veggies provide a nice crunch and a burst of freshness that complements the rich, savory flavors of the chicken and rice.
The sauce, however, is the true star of the show. KFC's Chicken Rice Bowl is served with a special sauce that's made with a blend of soy sauce, garlic, ginger, and other spices. This sauce adds a bold, savory flavor to the dish that really ties everything together.
Tips and Variations:
Tips:
Use boneless, skinless chicken breasts or thighs for quick and easy preparation.
Marinate the chicken in a mixture of soy sauce, garlic, ginger, and brown sugar for added flavor.
Cook the rice separately in a rice cooker or on the stovetop according to package instructions.
Use a wok or large skillet to stir-fry the chicken and vegetables, which should be thinly sliced for even cooking.
Make the KFC-style gravy by whisking together chicken broth, flour, and milk until smooth and thickened.
Variations:
Swap out the chicken for tofu or shrimp to make a vegetarian or seafood version of the dish.
Add in your favorite vegetables, such as broccoli, carrots, or bell peppers, for added nutrition and flavor.
Experiment with different spices and seasonings, such as cumin, coriander, or red pepper flakes, to give the dish a unique twist.
For a healthy alternative, use brown rice or quinoa for white rice.
Top the bowl with sliced green onions, chopped peanuts, or a squeeze of lime juice for added texture and flavor.
Ingredients:
- 1 lb of boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup chicken broth
- 2 tbsp flour
- 1/2 cup milk
- Salt and pepper to taste
- Cooked rice, for serving
- Sliced green onions, chopped peanuts, or lime wedges, for garnish (optional)
Instructions:
In a bowl, whisk together the soy sauce, garlic, ginger, and brown sugar. Add the chicken strips and toss to coat. Put aside for at least 30 minutes to marinate.
In a wok or sizable skillet, heat the vegetable oil over high heat. Add the onion and bell pepper and stir-fry for 2-3 minutes, until crisp-tender. Remove from the pan and set aside.
Add the marinated chicken to the pan and stir-fry for 4-5 minutes, until cooked through and browned.
In a separate bowl, whisk together the chicken broth and flour until smooth. Add the mixture to the pan and bring to a simmer, stirring constantly.
Add the milk and continue to stir until the gravy has thickened and coats the chicken and vegetables.
Season with salt and pepper to taste.
Serve the chicken and vegetables over cooked rice, garnished with sliced green onions, chopped peanuts, or a squeeze of lime juice if desired.