Asian Chicken Power Bowl (Printer-friendly)
Marinated chicken with crisp vegetables, rice, and tangy sesame-ginger dressing for a nourishing meal.
# What You Need:
→ Marinated Chicken
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, 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 (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 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, 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. Set aside to rest briefly before slicing.
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 seasoning as desired.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, shredded carrots, edamame, sliced cucumber, and avocado in separate sections over the rice in each bowl.
05 - Top each bowl with the cooked chicken strips. Drizzle generously with the sesame-ginger dressing, ensuring even coverage across all the components.
06 - Finish each bowl with a sprinkle of roasted sesame seeds, chopped fresh cilantro, and sliced scallions. Add a squeeze of fresh lime juice over the top and serve immediately.
# Expert Tips:
01 -
- The sesame ginger dressing doubles as both a marinade and a finishing sauce, which means less cleanup and more layered flavor in every single bite.
- It is one of those rare meals that genuinely tastes better the next day, making it ideal for meal prep lunches that you will actually look forward to eating.
02 -
- Do not skip the resting step after cooking the chicken because slicing immediately lets all the juices run out and you end up with dry meat.
- The dressing thickens in the fridge, so whisk in a splash of water or rice vinegar when reheating leftovers to bring it back to life.
03 -
- Use a hot pan and resist the urge to move the chicken around because letting it sit undisturbed is what creates those irresistible golden edges.
- Grate your ginger directly into the bowl with a microplane and do not bother peeling it first since the skin melts right in and saves you a tedious step.