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–+ servings
Asian Chicken Rice Bowl

Asian Chicken Rice Bowl

The Crispy Chef
This Asian Chicken Rice Bowl is a fresh, flavorful, better-than-takeout meal loaded with marinated chicken, crisp vegetables, fluffy rice, and a life-changing ginger-soy sauce. Perfect for meal prep or quick weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian Fusion
Servings 4 bowls
Calories 485 kcal

Equipment

  • large skillet or wok
  • Large mixing bowl
  • Small bowl for sauce
  • Whisk
  • Sharp Knife
  • Cutting board

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 3 tbsp soy sauce (low sodium preferred)
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp vegetable oil for cooking
  • 2 cups cooked jasmine rice
  • 1 large cucumber, diced
  • 2 large carrots, julienned or sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded cabbage (purple or green)
  • 1 cup edamame, shelled and thawed
  • 4 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp sriracha (or to taste)
  • 1 tbsp water
  • 2 tbsp sesame seeds
  • 1 sheet nori, cut into strips (optional)
  • lime wedges for serving
  • extra sriracha or chili garlic sauce

Instructions
 

  • In a bowl, whisk soy sauce, vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Add chicken and marinate at least 15 minutes (up to 2 hours).
  • Prep vegetables: dice cucumber, julienne carrots, slice bell pepper, shred cabbage, slice green onions, and chop cilantro.
  • Whisk soy sauce, vinegar, sesame oil, honey, ginger, garlic, sriracha, and water in a small bowl until smooth.
  • Heat vegetable oil in a skillet or wok over medium-high heat. Add marinated chicken in a single layer. Sear 3–4 minutes without moving.
  • Flip chicken and cook another 3–4 minutes until cooked through. Add reserved marinade and simmer 2–3 minutes until glossy and reduced.
  • Warm rice if needed in microwave or toss briefly in skillet.
  • Assemble bowls with rice base, chicken, and vegetables arranged neatly.
  • Drizzle with sauce, sprinkle sesame seeds, add nori strips if using, and serve with lime wedges and extra sauce.

Notes

Marinate the chicken for at least 15 minutes (longer for more flavor). Swap in salmon, shrimp, tofu, or ground turkey for protein variety. Use cauliflower rice or quinoa instead of jasmine rice. Keeps well in the fridge for up to 4 days — ideal for meal prep.

Nutrition

Calories: 485kcalCarbohydrates: 52gProtein: 32gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 890mgPotassium: 720mgFiber: 6gSugar: 9gVitamin A: 6200IUVitamin C: 45mgCalcium: 95mgIron: 3.2mg
Keyword asian chicken, chicken rice bowl, healthy meal prep, Quick dinner
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