Asian Chicken Power Bowl (Printable version)
Marinated chicken over rice with crisp veggies and sesame-ginger dressing. Healthy, vibrant, and satisfying.
# What you 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 toasted sesame seeds
23 - 2 tbsp fresh cilantro, chopped
24 - Lime wedges for serving
# How To:
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. Allow to marinate for at least 10 minutes at room temperature or up to 2 hours refrigerated.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from the marinade, letting excess drip off, 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 cutting board and rest for 2 minutes before slicing.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha, and water until smooth and well emulsified. Taste and adjust seasoning as desired.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange shredded red cabbage, carrots, edamame, cucumber slices, and avocado in neat sections over each bed of rice.
05 - Slice the rested chicken into bite-sized pieces and arrange over each bowl. Drizzle generously with the sesame-ginger dressing.
06 - Finish each bowl with toasted sesame seeds, chopped cilantro, sliced scallions, and a generous squeeze of fresh lime juice. Serve immediately.
# Expert Advice:
01 -
- The sesame ginger dressing doubles as a marinade and a finishing sauce so nothing goes to waste.
- You can prep every component ahead and assemble in minutes throughout the week.
- It hits every texture you want: crunchy cabbage, creamy avocado, juicy chicken, and chewy rice all in one bowl.
02 -
- Do not skip the resting time for the chicken because carrying it straight from the pan to the bowl means all the juices run out and you end up with dry meat.
- The dressing thickens slightly as it sits so if you make it ahead, stir in a splash of water to loosen it before pouring.
- Assemble bowls right before eating for the best texture, or store each component separately in the fridge for up to four days.
03 -
- Freeze your ginger and grate it from frozen for the finest texture and zero waste, you will never peel ginger again.
- Let the chicken marinade sit in the fridge while you prep everything else because even fifteen extra minutes makes a noticeable flavor difference.