Stir-fry recipes are a lifesaver when you need something quick, nourishing, and satisfying without spending hours in the kitchen. This Chicken Stir-Fry with Rice, Spinach, and Tomatoes is the perfect example of a balanced one-bowl meal: tender chicken cubes in a savory-sweet sauce, paired with fluffy rice, fresh spinach, crunchy bell peppers, and juicy cherry tomatoes.

In just 25 minutes, you can put together a dish that’s not only filling but also packed with lean protein, healthy vegetables, and vibrant flavors. Whether you’re cooking for yourself, family, or preparing a meal-prep batch for the week, this recipe delivers convenience and taste in every bite.

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Why This Dish Works

• Quick and easy: With only 10 minutes of prep and 15 minutes of cooking, it’s a perfect weekday recipe.

• Nutritious balance: Protein from chicken, vitamins and antioxidants from vegetables, and carbs from rice make it a complete meal.

• Flavorful but light: A simple soy-honey-vinegar sauce ties everything together without being heavy.

• Customizable: You can swap proteins, add vegetables, or adjust spice levels to suit your preferences.

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Ingredients

For the Chicken Stir-Fry

• 2 boneless, skinless chicken breasts, cut into cubes

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

• 1 cup fresh spinach

• 1/2 red bell pepper, thinly sliced

For the Rice

• 1 cup white rice (jasmine or long-grain recommended)

• 2 cups water

• Pinch of salt

For the Tomatoes

• 1 cup cherry tomatoes, halved

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Step-by-Step Instructions

Step 1: Cook the Rice

Begin by rinsing the rice under cold water until the water runs clear to remove excess starch. In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover, reduce the heat to low, and let simmer for about 15 minutes, or until the grains are tender and the water is fully absorbed. Fluff with a fork and set aside.

Step 2: Cook the Chicken

Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken cubes with salt, pepper, garlic powder, and red pepper flakes if you want some heat. Add the chicken to the hot pan and cook for 6–7 minutes, stirring occasionally, until golden brown and cooked through.

Step 3: Make the Sauce

Once the chicken is cooked, lower the heat slightly and add soy sauce, honey, and rice vinegar. Stir well to coat each piece of chicken. Let the mixture simmer for 2–3 minutes until the sauce thickens slightly and creates a glossy coating.

Step 4: Prepare the Vegetables

Add fresh spinach and sliced red bell pepper to the skillet with the chicken. Cook for 1–2 minutes until the spinach just begins to wilt and the bell pepper softens slightly while still keeping some crunch.

Step 5: Prepare the Tomatoes

In a separate bowl, add halved cherry tomatoes. Leave them raw for a juicy, refreshing contrast to the warm stir-fry.

Step 6: Assemble the Bowl

Spoon a serving of rice onto plates or meal-prep containers. Top with the saucy chicken, sautéed spinach, and bell pepper mixture. Add the fresh cherry tomatoes on the side for color, freshness, and natural sweetness.

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Notes & Variations

• Low-carb version: Substitute white rice with cauliflower rice or zucchini noodles.

• Vegetarian option: Replace chicken with tofu or tempeh for a plant-based alternative.

• Seafood twist: Shrimp works wonderfully in place of chicken for a lighter variation.

• Extra veggies: Carrots, mushrooms, zucchini, or broccoli can easily be added.

• Make it spicy: Stir in chili paste, fresh sliced chilies, or sriracha for heat.

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Nutritional Breakdown (per serving)

• Calories: ~500 kcal

• Protein: ~38 g

• Carbohydrates: ~55 g

• Fat: ~14 g

• Fiber: ~5 g

This makes it an excellent option for anyone looking for a balanced, nutrient-rich meal that supports both energy and recovery.

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Why This Chicken Stir-Fry is a Smart Choice

This recipe isn’t just fast—it’s also a smart way to fuel your body. Chicken breast is a lean protein that supports muscle repair and keeps you feeling full. Spinach provides iron, magnesium, and vitamin K, while bell peppers deliver vitamin C for immunity. Fresh tomatoes add antioxidants like lycopene, known for supporting heart health. Combined with rice for steady energy, this dish covers multiple nutritional bases in one bowl.

The soy-honey-vinegar sauce is another highlight: savory, slightly sweet, and tangy without being overwhelming. It ties all the ingredients together while keeping the dish light and digestible.

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Make-Ahead & Storage Tips

• Meal prep: This dish is perfect for making ahead. Cook a double batch and portion it into containers for grab-and-go lunches.

• Storage: Store in the fridge for up to 3 days. Keep the tomatoes separate to prevent them from softening too much.

• Reheating: Reheat the chicken and rice in a skillet or microwave. Add a splash of water to keep the rice from drying out.

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Creative Serving Ideas

• Serve with a side of miso soup for an Asian-inspired meal.

• Swap white rice for quinoa for extra protein and fiber.

• Add a drizzle of sesame oil or sprinkle of sesame seeds for a nutty finish.

• Top with a fried egg for an extra protein boost.

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Final Thoughts

Chicken Stir-Fry with Rice, Spinach, and Tomatoes is the definition of a perfect weeknight dinner: quick, healthy, and full of flavor. With lean protein, vibrant vegetables, and a satisfying sauce, it checks every box for a balanced meal.

It’s also endlessly adaptable, so you’ll never get bored—simply swap in different vegetables, proteins, or grains depending on what you have on hand. Whether you’re preparing a simple dinner at home or making meal-prep bowls for the week, this recipe delivers both convenience and nourishment.