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Delve into the vibrant world of street food with our Street Corn Chicken Rice Bowl recipe. This dish is a delightful fusion of succulent chicken, fresh vegetables, and a sweet corn medley, all beautifully layered over a bed of fluffy jasmine rice. Inspired by the bustling street vendors found in cities across Mexico and the United States, this recipe captures the essence of street corn—a beloved snack known for its bold flavors and satisfying crunch.

chicken stirfry easy recipe - Street Corn Chicken Rice Bowl Recipe

Experience the vibrant flavors of street food at home with this delicious Street Corn Chicken Rice Bowl recipe. This easy-to-make dish features succulent chicken, fresh vegetables, and sweet corn, all served over fluffy jasmine rice. Perfect for a quick dinner or meal prep, it’s packed with nutrients and bold flavors. From the seasoned chicken to colorful garnishes, each bite is a tasty journey inspired by the beloved street vendors of Mexico and the U.S. Enjoy cooking!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups cooked jasmine rice

1 cup frozen corn kernels (or fresh, if in season)

1 red bell pepper, sliced

1 small red onion, diced

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon lime juice (freshly squeezed)

1 teaspoon chili powder

1 teaspoon cumin

2 tablespoons vegetable oil

Fresh cilantro for garnish

Crumbled cotija cheese (optional)

Lime wedges for serving

Instructions
 

Season the Chicken: In a large bowl, combine the chicken pieces with chili powder, cumin, and a pinch of salt and pepper. Toss until coated evenly.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

      Cook the Chicken: Add the seasoned chicken to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add the diced red onion, sliced red bell pepper, and minced garlic. Stir-fry for about 3-4 minutes until the vegetables are tender and fragrant.

          Add the Corn: Stir in the corn and cook for another 2 minutes until it’s heated through.

            Combine Ingredients: Return the cooked chicken to the skillet. Pour in the soy sauce and lime juice, stirring well to combine and heat everything through for about 1-2 minutes.

              Serve over Rice: Divide the cooked jasmine rice among serving bowls and top with the chicken and vegetable mixture.

                Garnish and Enjoy: Sprinkle with fresh cilantro and crumbled cotija cheese (if using). Serve with lime wedges on the side for an extra zing.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4