Asian Chicken Power Bowl (Printable)
Marinated chicken over rice with crisp vegetables and 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 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 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, sliced thin
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 roasted sesame seeds
23 - 2 tablespoons chopped fresh cilantro
24 - Lime wedges
# How To Make:
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.
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 to an internal temperature of 165°F. 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. Set aside.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, carrots, edamame, sliced cucumber, and avocado in neat sections over each bed of rice.
05 - Place the cooked chicken strips on top of each assembled bowl. Drizzle generously with the sesame-ginger dressing, ensuring even coverage over all components.
06 - Finish each bowl with a sprinkle of roasted sesame seeds, chopped 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 the chicken marinade so you get deep flavor with almost no extra effort.
- Everything cooks in one pan and the bowls assemble in minutes which means minimal cleanup on busy nights.
- 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 and leaves the meat dry.
- Keep the dressing separate from the assembled bowls if you plan to save leftovers because the vegetables will release water and dilute the flavor overnight.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture prevents proper caramelization in the pan.
- Toasting the sesame seeds in a dry pan for thirty seconds releases their oils and transforms them from a garnish into a real flavor contributor.