Asian Chicken Power Bowl (Printable)
Marinated chicken over rice with crisp vegetables and sesame-ginger dressing. High protein, ready in 40 minutes.
# 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 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, 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
# 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 the soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha, and water until smooth and well combined.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange the shredded red cabbage, carrots, edamame, cucumber slices, and avocado in sections over the rice in each bowl.
05 - Slice the rested chicken into pieces if desired and place on top of each bowl. Drizzle generously with the sesame-ginger dressing.
06 - Sprinkle with roasted sesame seeds, fresh cilantro, and sliced scallions. Add a squeeze of fresh lime juice over each bowl and serve immediately.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting, so the chicken tastes like you spent hours when you barely spent ten minutes.
- Every component stays fresh in the fridge separately, which means leftovers actually taste good the next day.
02 -
- Do not skip the resting time on the marinade because those ten minutes are the difference between bland chicken and something people will actually remember eating.
- Keep the dressing separate from the assembled bowls if you are storing leftovers, otherwise everything gets soggy and sad by lunch the next day.
03 -
- Use a spoon to peel your ginger instead of a peeler because the edges scrape cleanly into the crevices and waste almost nothing.
- Toast your sesame seeds in a dry pan for two minutes before sprinkling them on top because that one extra step doubles their flavor.