Asian Chicken Power Bowl (Print View)
Marinated chicken with crisp veggies, rice, and sesame-ginger dressing for a nourishing meal.
# What You Need:
→ Chicken
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
→ Power 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, sliced thin
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
# 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 until evenly coated. 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. Cook the strips for 3 to 4 minutes per side until golden brown and fully cooked through (internal temperature of 165°F). Transfer to a plate and rest for 2 minutes.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, sriracha, and water until smooth and well combined. Taste and adjust heat level with additional sriracha if desired.
04 - Divide the cooked rice evenly among 4 serving bowls. Arrange shredded red cabbage, shredded carrots, edamame, sliced cucumber, and sliced avocado in neat sections over each bed of rice.
05 - Slice the rested chicken into bite-sized pieces if needed. Divide the chicken among the bowls and drizzle generously with the sesame-ginger dressing.
06 - Finish each bowl with a sprinkle of roasted sesame seeds, chopped fresh cilantro, and sliced scallions. Add a squeeze of fresh lime juice over each bowl and serve immediately.
# Expert Hints:
01 -
- The marinade does double duty by flavoring the chicken and leaving you with pan juices that make everything taste incredible.
- You get crunch, creaminess, and tang in every single bite without any heavy sauces weighing you down.
02 -
- Do not rush the chicken marinade time because those ten minutes are the difference between bland strips and something that tastes like you ordered from a restaurant.
- Cutting all vegetables to similar thickness ensures every forkful has the same balance of crunch and tenderness.
03 -
- Slice the chicken against the grain after resting so every bite is tender instead of chewy.
- Toasting the sesame seeds in a dry pan for two minutes releases oils that make them taste ten times better than the raw ones straight from the bag.