Asian Chicken Power Bowl (Printable version)
Marinated chicken with crisp veggies, rice, and sesame-ginger dressing in one satisfying bowl.
# What You’ll Need:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into strips
02 - 2 tablespoons soy sauce (use tamari for gluten-free)
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey or maple syrup
06 - 2 cloves garlic, minced
07 - 1 teaspoon 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 tablespoons soy sauce (use tamari for gluten-free)
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon sesame oil
18 - 1 tablespoon honey or maple syrup
19 - 1 teaspoon fresh ginger, grated
20 - 1 teaspoon sriracha, optional
21 - 1 tablespoon water
→ Toppings
22 - 2 tablespoons roasted sesame seeds
23 - 2 tablespoons fresh cilantro, chopped
24 - Lime wedges for serving
# How to Make It:
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 thoroughly to coat. 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. Transfer to a plate and set aside.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha if using, and water until smooth and well combined.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, shredded carrots, edamame, sliced cucumber, and avocado in neat sections over the rice in each bowl.
05 - Slice the cooked chicken into bite-sized pieces if desired and place on top of each assembled bowl. Drizzle generously with the sesame-ginger dressing.
06 - Finish each bowl with a sprinkle of sesame seeds, chopped cilantro, sliced scallions, and a squeeze of fresh lime juice. Serve immediately while the chicken is still warm.
# Expert tips:
01 -
- The sesame ginger dressing alone is worth making this, and you will want to put it on everything once you taste it.
- Everything cooks in under twenty minutes, which means it beats takeout on both speed and flavor.
02 -
- Do not skip the marinating step even if you are rushed, those ten minutes make a real difference in how flavorful the chicken turns out.
- Adding the avocado right before serving prevents it from browning, a lesson I learned after prepping bowls the night before and opening a sad looking container at lunch.
03 -
- Toasting sesame seeds in a dry pan for two minutes transforms them from a garnish into something genuinely delicious, do not skip this step.
- Letting the cooked chicken rest for three minutes before slicing keeps the juices inside where they belong instead of running all over your cutting board.