Asian Chicken Power Bowl (Print 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 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 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, 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, adjust to taste)
21 - 1 tablespoon water
→ Toppings
22 - 2 tablespoons toasted sesame seeds
23 - 2 tablespoons fresh cilantro, chopped
24 - Lime wedges for serving
# Directions:
01 - In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger. Add 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, discarding excess liquid. Cook strips 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, combine soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha if using, and water. Whisk until smooth and well emulsified.
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 if desired and place on top of each bowl. Drizzle generously with the sesame-ginger dressing.
06 - Finish each bowl with a sprinkle of toasted sesame seeds, fresh cilantro, sliced scallions, and a squeeze of fresh lime juice. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The sesame ginger dressing doubles as a marinade so you get maximum flavor with almost no extra effort.
- Everything cooks in one pan and assembles in bowls which means almost zero cleanup.
- It reheats beautifully for lunch the next day if you keep the dressing separate.
02 -
- Do not skip the resting step after cooking the chicken because cutting into it immediately releases all the juices onto your board instead of into your bowl.
- Under marinating is fine but over marinating beyond two hours in soy sauce can make the chicken texture oddly spongy.
- Keep the dressing in a separate container if saving leftovers or the rice will absorb it all overnight and become soggy.
03 -
- Slice the chicken on a slight diagonal so each piece has more surface area for the dressing to cling to.
- Warm the rice slightly before assembling because cold rice straight from the fridge dulls the flavors of everything around it.