Asian Chicken Power Bowl (Print Version)
Marinated chicken over rice with crisp veggies and tangy 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
→ 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 It:
01 - In a medium bowl, whisk together the 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 or up to 2 hours refrigerated.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Cook the chicken 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, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha, and water until smooth and well combined. Taste and adjust the sriracha level to your preference.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, shredded carrots, edamame, sliced cucumber, and sliced avocado in neat sections over the rice in each bowl.
05 - Slice the rested chicken into bite-sized pieces if desired, then place on top of each assembled bowl. Drizzle generously with the sesame-ginger dressing.
06 - Finish each bowl with a sprinkle of roasted sesame seeds, chopped fresh cilantro, sliced scallions, and a squeeze of fresh lime juice. Serve immediately.
# Expert Advice:
01 -
- The sesame ginger dressing doubles as a marinade and a finisher, so you get deep flavor with almost no extra effort.
- Everything cooks in under twenty minutes, which makes this realistic even on your most exhausted weeknights.
- You can swap almost every component based on what is sitting in your crisper drawer right now.
02 -
- Do not skip the marinating step even if you are in a rush because those ten minutes are what transform bland chicken into something people actually crave.
- The dressing will separate as it sits so give it a quick whisk right before drizzling or shake it in a jar with a tight lid.
- Assemble the bowls right before eating because avocado browns and cabbage wilts faster than you expect.
03 -
- Cook the chicken in batches if your pan is not wide enough because overcrowding causes steaming instead of searing and you lose that golden crust.
- Toast the sesame seeds in a dry pan for two minutes until they start to smell fragrant and you will never go back to using them raw again.