A protein packed dinner thats ready in under 30 minutes, this is a perfect meal prep or weeknight recipe!

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korean chicken bowls

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!

korean chicken bowls

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.

korean chicken bowls

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!

korean chicken bowls

Asian Chicken Rice Bowls

Jacklin Altman
A protein packed dinner thats ready in under 30 minutes, this is a perfect meal prep or weeknight recipe!
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American, Asian
Servings 4
Calories 324 kcal

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
Toppings:
  • 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!

Notes

Calories are calculated using cauliflower rice, and this recipe is 5 WW points when using cauliflower rice. If using regular rice, add 3 points per serving. Click here to add to WW app!

Nutrition

Calories: 324kcalCarbohydrates: 14gProtein: 23gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 100mgSodium: 945mgPotassium: 1174mgFiber: 5gSugar: 3gVitamin A: 3241IUVitamin C: 48mgCalcium: 57mgIron: 2mg
Keyword weight watchers, WW, chicken, dinner
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