Asian Chicken Power Bowl (Printable Version)
Marinated chicken with crisp vegetables, rice, and sesame-ginger dressing for a nourishing meal.
# Ingredient List:
→ 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
→ Power Bowl Base
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, sliced thin
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, optional, adjust to taste
21 - 1 tbsp water
→ Toppings
22 - 2 tbsp roasted sesame seeds
23 - 2 tbsp chopped fresh cilantro
24 - Lime wedges
# How to Make:
01 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add the chicken strips, toss thoroughly to coat, and let marinate for at least 10 minutes.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken strips for 3 to 4 minutes per side until golden brown and cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha, 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 sliced avocado in sections over the rice in each bowl.
05 - Place the cooked chicken strips over each assembled bowl. Drizzle generously with the sesame-ginger dressing.
06 - Sprinkle with sesame seeds, fresh cilantro, and sliced scallions. Add a squeeze of fresh lime juice over each bowl and serve immediately.
# Expert Tips:
01 -
- The sesame ginger dressing alone is worth making this recipe and you will want to put it on everything from salads to roasted vegetables.
- Everything cooks in under twenty minutes which means you can have a restaurant quality bowl on the table faster than delivery.
02 -
- Do not skip the resting time for the cooked chicken because slicing into it immediately causes all the juices to run out and you end up with dry meat.
- I once tried marinating the chicken for only two minutes and while it was still tasty the difference after a full ten minute soak is night and day so give it that time.
03 -
- Get your pan genuinely hot before adding the chicken because that initial sear locks in moisture and creates the caramelized edges that make this bowl irresistible.
- Taste the dressing before pouring it over anything and adjust the balance of sweet sour salty and spicy to your own palate because no two bottles of soy sauce are exactly alike.