Asian Chicken Power Bowl (Printable)
Marinated chicken with crisp vegetables, rice, and sesame-ginger dressing in a nourishing bowl.
# 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 Steps:
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. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from the marinade, letting excess drip off. Cook the strips for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and rest for 2 minutes.
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 needed. Set aside.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, shredded carrots, edamame, sliced cucumber, and avocado in neat sections over each bed of rice for a vibrant presentation.
05 - Slice the rested chicken into bite-sized pieces if desired. Top each bowl with the cooked chicken strips and 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 generous squeeze of fresh lime juice. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The dressing alone is worth making this recipe, and you will want to double it for salads later in the week.
- Everything cooks in under twenty minutes, which means you can have a genuinely exciting dinner on the table faster than delivery.
02 -
- Do not skip the resting time for the chicken after cooking, because slicing into it immediately releases all the juices and leaves the meat dry.
- The dressing will separate as it sits, so give it a quick whisk right before drizzling or store it in a jar and shake vigorously.
03 -
- Pat the chicken dry before adding it to the marinade so the soy sauce actually adheres instead of sliding off wet skin.
- Toasting the sesame seeds in a dry pan for ninety seconds transforms them from a garnish into something genuinely flavorful.