Asian Chicken Power Bowl (Printable)
Marinated chicken over rice with crisp veggies and tangy sesame-ginger dressing for a nourishing meal.
# 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
→ 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 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. Allow the chicken to marinate for at least 10 minutes at room temperature.
02 - Heat a non-stick skillet or grill pan over medium-high heat. Remove the 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, sliced cucumber, 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, fresh cilantro, sliced scallions, and a generous squeeze of fresh lime juice. Serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The marinade doubles as a flavor base for the dressing, so you get huge taste with almost no extra effort.
- Everything cooks in under twenty minutes, which means weeknight dinner stress basically disappears.
02 -
- Crowding the pan with too much chicken at once causes steaming instead of searing, so cook in two batches if needed.
- Letting the dressing sit for five minutes before serving mellows the raw garlic and ginger beautifully.
03 -
- Cook the chicken in batches rather than piling it all in at once so every strip gets a proper golden crust.
- A microplane grater turns ginger into an almost invisible paste that melts right into the marinade and dressing.