I say it all the time, but I’m a fiend for any combo of sweet/spicy/salty etc. These Asian Chicken Rice Bowls, which are a lightened up take on traditional Korean Beef Bowls, are just that. They’re a little sweet, a little spicy, a little salty and creamy too – truly, a little bit of everything in the best way. It’s also a high-protein meal that’s gluten free, WW friendly, and perfect for busy weeknights or meal prep. I like to make these in rice-bowl format, but you could also just make these as lettuce wraps for a low-carb alternative!
Making Asian Chicken Rice Bowls
These are super quick and easy to make, which makes them a great option for meal prep or a busy weeknight. Simply cook your rice, cook up your chicken, plate it all together, top with garnish, and enjoy!
To make the chicken, you’ll need:
- lean ground chicken breast
- sesame oil to cook everything in, and it adds a great flavor! You can substitute a cooking spray or any other neutral oil (avocado oil etc) if need be.
- fresh ginger
- fresh garlic
- red pepper flakes
- onion powder
- coconut aminos (or soy sauce)
- fish sauce
- corn starch + water to thicken the sauce
You’ll also need cauliflower rice or regular rice as the base of this dish.
Heat a large pan over medium high heat and add sesame oil and chicken. You can sub any neutral cooking oil (avocado oil, cooking spray, etc) for the sesame oil if need be, but I love the toasted sesame flavor it adds. Season with pepper, red pepper flakes, onion powder, and grated fresh ginger plus garlic. Sauté until chicken is fully cooked, about 6 to 8 minutes. Once the chicken is cooked, add in fish sauce and coconut aminos and stir together to fully coat the meat. Combine cornstarch with water in a separate container and mix until you have a uniform slurry, then add it to the chicken mixture a bit at a time, stirring frequently until sauce thickens and coats the chicken fully.
For the garnish/toppings, you’ll need:
- 3 cups chopped romaine
- 2 cups cucumber, chopped
- 1/2 avocado, sliced
- Green onion
- 1/2 tbsp Kewpie Mayo + 1 Tsp sriracha per bowl
Once the chicken is totally done, serve over rice (or cauliflower rice) and top each bowl with sliced romaine, 1/4 sliced avocado, cucumber, 1 tsp sriracha and 1/2 tbsp of kewpie mayo (or regular mayo). Finish with some chopped scallions + sesame seeds and enjoy!
Asian Chicken Rice Bowls
Equipment
- Large Skillet
- Medium Pot
Ingredients
- 1 lb ground chicken can sub turkey, beef etc
- 1 inch fresh ginger peeled and grated on a microplane
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic
- 1 teaspoon onion powder
- 1/4 cup coconut aminos can sub soy sauce
- 1 tbsp fish sauce
- 1 Tsp corn starch + 1 Tsp water
- 2 cups cauliflower rice or regular rice
- 3 cups chopped romaine
- 2 cups cucumber chopped
- 1/2 avocado sliced
- Green onion for garnish
- 2 tbsp Kewpie mayo
- 4 Tsp sriracha
Instructions
- Heat large pan over medium high heat and add sesame oil and chicken.
- Season with pepper, red pepper flakes, onion powder, and grated fresh ginger plus garlic. Sauté until chicken is fully cooked, about 6 to 8 minutes.
- Add in fish sauce and coconut aminos and stir together to fully coat. Combine cornstarch with water in a separate container and mix until you have a uniform slurry, add it to the chicken mixture a bit at a time, stirring frequently until sauce thickens and coats chicken fully.
- Serve chicken over rice with sliced cucumber, romaine, and 1/4 avocado per bowl. Top with a drizzle of sriracha and 1/2 tbsp kewpie mayo and enjoy!
