Asian Chicken Power Bowl (Print Version)
Marinated chicken over rice with crisp vegetables and tangy sesame-ginger dressing for a wholesome meal.
# What You'll Need:
→ Marinated Chicken
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, thinly sliced
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 It:
01 - In a medium bowl, whisk together the 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.
03 - In a small bowl, whisk together the 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 the shredded red cabbage, shredded carrots, edamame, cucumber slices, and avocado in neat sections over the rice in each bowl.
05 - Slice the rested chicken into bite-sized pieces if needed and place on top of each assembled bowl. Drizzle generously with the sesame-ginger dressing.
06 - Finish each bowl with a sprinkle of roasted sesame seeds, chopped cilantro, sliced scallions, and a squeeze of fresh lime juice. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The marinade works magic in just ten minutes, so you get deeply flavored chicken without any planning ahead.
- Every single component can be prepped in advance, making this the ultimate grab and assemble lunch or dinner.
- That dressing is tangy, sweet, and slightly spicy, and it pulls every ingredient together like a friendly handshake.
02 -
- Do not skip the resting time for the chicken after cooking, because those juices need to redistribute or your bowl will be soggy instead of vibrant.
- Whisk the dressing right before serving, as the sesame oil can separate and settle if it sits too long.
- Avocado browns quickly once sliced, so cut it at the very last moment or toss it with a squeeze of lime juice to preserve that gorgeous green color.
03 -
- Cook extra chicken and double the dressing so you can build bowls for lunch the next day without any additional effort.
- Slice the vegetables as thinly as possible, because the delicate texture makes every bite feel balanced rather than crunchy in a single overwhelming way.