Asian Chicken Power Bowl (Print View)
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 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
→ 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 toasted sesame seeds
23 - 2 tbsp fresh cilantro, chopped
24 - Lime wedges for serving
# Step-by-Step Directions:
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. Remove chicken from the marinade 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.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha if using, and water until smooth and well combined. Taste and adjust seasoning as desired.
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 Suggestions:
01 -
- The sesame ginger dressing is the kind of thing you will want to put on everything once you taste it.
- It stretches simple pantry staples into a meal that looks like it came from one of those trendy build your own bowl places.
- Everything can be prepped ahead which means weeknight dinners go from stressful to almost relaxing.
02 -
- Do not skip the resting time for the chicken because cutting into it immediately releases all the juices and leaves the meat dry.
- The dressing thickens slightly as it sits so add the water and taste before serving to make sure the consistency is still pourable.
- Avocado browns fast so slice it right before assembling or toss it with a tiny squeeze of lime juice to hold the color.
03 -
- Toast the sesame seeds in a dry pan for two minutes before sprinkling them on because the fragrance and flavor difference is remarkable.
- Grate the ginger directly into the marinade and dressing using a microplane so it melts into the liquid instead of leaving chunks.