Simple Asian Chicken Bowls
These easy chicken bowls are packed with fresh veggies and a savory, creamy sauce that tastes just like your favorite takeout.
recipesbynani.comThere is nothing better than a homemade bowl that comes together in less than thirty minutes. The mix of charred chicken and crisp, pickled vegetables creates a wonderful balance of textures that my whole family loves.
My biggest tip is to make sure your pan is good and hot before adding the chicken. Getting that nice golden sear really brings out the flavor of the ginger and soy sauce marinade.
🧺 Ingredients
- 1 pound chicken breast, cut into bite sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cups cooked white rice
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon honey
- 2 green onions, sliced
- 1 tablespoon sesame seeds
👩🍳Instructions
- 1
Whisk the soy sauce, rice vinegar, and sesame oil in a bowl, then toss the chicken pieces in the mixture to coat them well.
- 2
Heat a large skillet over medium high heat and cook the chicken until it is browned and cooked through, about 6 to 8 minutes.
- 3
While the chicken cooks, whisk the mayonnaise, sriracha, and honey together in a small bowl until smooth to make your sauce.
- 4
Divide the warm rice into four serving bowls.
- 5
Top the rice with the cooked chicken, shredded carrots, and cucumber slices.
- 6
Drizzle the sauce over the bowls and sprinkle with green onions and sesame seeds before serving.
💡 Tips
You can store leftovers in airtight containers in the fridge for up to two days. If you prefer extra crunch, add some crushed peanuts or toasted cashews right before you dig in.
Made this recipe? Let us know how it went.
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