Asian Chicken Power Bowl (Printable)
Marinated chicken with crisp vegetables, rice, and sesame-ginger dressing for a nourishing meal.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into strips
02 - 2 tbsp soy sauce (use tamari for gluten-free)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or maple syrup
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
→ Bowl Assembly
08 - 2 cups cooked brown rice or jasmine rice
09 - 1 cup shredded red cabbage
10 - 1 cup shredded carrots
11 - 1 cup shelled edamame, cooked
12 - 1 cucumber, thinly sliced
13 - 1 avocado, sliced
14 - 2 scallions, sliced
→ Sesame-Ginger Dressing
15 - 3 tbsp soy sauce (use tamari for gluten-free)
16 - 2 tbsp rice vinegar
17 - 1 tbsp sesame oil
18 - 1 tbsp honey or maple syrup
19 - 1 tsp fresh ginger, grated
20 - 1 tsp sriracha, adjust to taste
21 - 1 tbsp water
→ Toppings
22 - 2 tbsp roasted sesame seeds
23 - 2 tbsp chopped fresh cilantro
24 - Lime wedges
# Step-by-step:
01 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Add the chicken strips and toss to coat evenly. Let marinate for at least 10 minutes at room temperature.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from the marinade and cook for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Set aside to rest briefly.
03 - In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha, and water until smooth and well combined. Taste and adjust seasoning as desired.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, shredded carrots, edamame, cucumber slices, and avocado in separate sections over the rice in each bowl.
05 - Slice the rested chicken into bite-sized pieces if needed and place on top of each bowl. Drizzle generously with the sesame-ginger dressing.
06 - Sprinkle with roasted sesame seeds, fresh cilantro, and sliced scallions. Squeeze a wedge of fresh lime over each bowl and serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for the chicken and takes almost zero effort to throw together.
- Everything cooks in under twenty minutes, which means you get a vibrant, restaurant quality bowl without the delivery fee.
- The dressing is the kind of thing you will start putting on everything from salads to roasted vegetables.
02 -
- Do not rush the pan heat before adding chicken because a cold pan will steam the meat instead of searing it, and you will lose that beautiful golden crust.
- Letting the dressed bowl sit too long before eating will make the cucumber and avocado weep, so drizzle the dressing right before serving for the best texture.
- Make extra dressing and keep it in a jar in the fridge because it stays good for a week and you will absolutely want it again tomorrow.
03 -
- Pound the chicken to an even thickness before cutting it into strips so nothing turns out tough on one end and raw on the other.
- A tiny splash of toasted sesame oil drizzled over the finished bowl right before eating adds an extra layer of aroma that makes people think you spent hours when you barely spent minutes.