Why You’ll Love This Asian Chicken Veggie Bowl
- It’s a complete meal in one bowl. No need to fuss with multiple side dishes. We’ve got your protein, your carbs, and a generous serving of veggies all layered together for the ultimate convenience.
- The flavor is seriously dynamic. The marinade and sauce hit all the right notes—savory, a little sweet, a touch of garlicky-gingery zing, and a subtle warmth that ties it all together. It’s far from boring.
- You get the most wonderful mix of textures. From the juicy chicken and fluffy rice to the crunchy bell peppers and crisp broccoli, every single bite is an experience. It keeps things interesting from start to finish.
- It’s your kitchen, your rules. This recipe is a fantastic blueprint. Swap the veggies based on what’s in your fridge, change up the protein, or adjust the sauce to be spicier or sweeter. It’s designed to be adaptable.
Ingredients & Tools
- For the Chicken & Marinade:
- 2 boneless, skinless chicken breasts (about 1 lb or 450g)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- For the Bowl & Veggies:
- 1 cup uncooked jasmine or basmati rice
- 1 head of broccoli, cut into small florets
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned or grated
- 2 tbsp neutral oil (like avocado or grapeseed), divided
- For the Sauce (optional, but recommended):
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp sriracha or chili-garlic paste (adjust to taste)
- For Garnish:
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
Tools: A large skillet or wok, a medium saucepan, a mixing bowl, a sharp knife, and a cutting board.
Don’t let the list intimidate you—many of these are pantry staples. The real stars here are the fresh ginger and garlic; they provide that authentic, aromatic base that makes the dish sing. Using a good quality soy sauce and toasting your sesame seeds really does make a difference, too.
Serves: 2-3 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes (plus optional marinating time)
Before You Start: Tips & Ingredient Notes
- Marinating is a game-changer, but… If you’re short on time, even a 15-minute soak for the chicken will impart flavor. For maximum tenderness and taste, aim for 30 minutes to 2 hours in the fridge. Any longer and the acid can start to toughen the meat.
- Get your veggies prepped first. This is a fast-cooking meal once you start, so having all your components chopped and ready to go (a practice called *mise en place*) makes the process smooth and stress-free.
- Jasmine rice is my top pick. Its fragrant, slightly sticky quality is perfect for bowls because it clumps together just enough to be easy to eat with chopsticks. Rinse it well before cooking to remove excess starch for the best texture.
- Don’t skip toasting the sesame seeds. It takes just a minute in a dry pan and transforms them from bland and pale to nutty, fragrant, and golden. It’s a tiny step with a huge payoff for garnish.
- The sauce is your secret weapon. While the chicken is flavorful on its own, having a little extra sauce to drizzle over the assembled bowl brings everything together and adds another layer of moisture and flavor.
How to Make Asian Chicken Veggie Bowl
Step 1: Marinate the Chicken. In a medium bowl, whisk together the 3 tbsp soy sauce, honey, 1 tbsp rice vinegar, minced garlic, grated ginger, and 1 tsp sesame oil. Add the chicken breasts, turning to coat them thoroughly. Cover and let them marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.
Step 2: Cook the Rice. While the chicken is marinating, cook your rice according to the package directions. Once cooked, fluff it with a fork and leave it covered to stay warm. This is the foundation of your bowl, so getting it right is key.
Step 3: Prepare the Veggies & Sauce. Wash and chop all your vegetables. For the broccoli, cut the florets into small, bite-sized pieces so they cook quickly and evenly. You can julienne the carrot with a knife or use a box grater for a quicker, finer texture. In a small bowl or jar, whisk together all the ingredients for the optional sauce and set it aside.
Step 4: Cook the Chicken. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (let the excess drip off) and cook for 5-7 minutes per side, or until cooked through and nicely browned on the outside. The internal temperature should reach 165°F (74°C). Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing it into thin strips. This resting time keeps the juices inside the meat.
Step 5: Sauté the Vegetables. In the same skillet, add the remaining 1 tablespoon of oil. Toss in the broccoli florets and stir-fry for about 3-4 minutes until they turn bright green and start to become tender. Then, add the sliced bell pepper and carrot. Continue to cook for another 2-3 minutes, stirring frequently. You want the veggies to be crisp-tender—still having a bit of a bite to them. A little char is a good thing!
Step 6: Assemble Your Bowls. This is the fun part! Divide the warm, fluffy rice between your bowls. Top with a generous portion of the sautéed vegetables. Artfully arrange the sliced chicken over the veggies. The trick is to create little pockets of each ingredient so you can get a bit of everything in one forkful.
Step 7: Garnish and Serve. Drizzle the reserved sauce over everything. Then, finish with a generous sprinkle of sliced green onions and those beautifully toasted sesame seeds. The green onions add a fresh, sharp bite, and the sesame seeds give a final nutty crunch. Serve immediately while everything is warm.
Serving Suggestions
Complementary Dishes
- A simple miso soup — It’s a light, savory start that prepares the palate without filling you up, complementing the Asian flavors of the bowl perfectly.
- Fresh vegetable spring rolls — Their cool, crisp, and refreshing nature provides a lovely contrast to the warm, savory components of the main bowl.
- Edamame sprinkled with sea salt — An easy, fun, and protein-packed side that everyone can snack on while the bowl is being assembled.
Drinks
- Iced green tea with a slice of lemon — The slight bitterness and clean finish of the tea cut through the richness of the sauce and cleanse the palate between bites.
- A crisp, dry Riesling or Pinot Gris — If you’re enjoying this for a nicer dinner, these wines have the acidity and fruit notes to balance the savory and slightly sweet elements.
- A light lager or Japanese beer — The carbonation and mild hop bitterness are a classic pairing for this type of dish, making everything feel even more refreshing.
Something Sweet
- Mango sticky rice — It continues the tropical theme and the sweet, creamy coconut rice with fresh mango is a dreamy way to end the meal.
- Fortune cookies and green tea ice cream — A simple, fun, and classic combination that feels celebratory and light after a satisfying bowl.
- Pineapple slices grilled with a hint of cinnamon — Warm, caramelized pineapple offers a sweet and slightly smoky finish that’s incredibly easy to pull off.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan when cooking the veggies. If you dump all the vegetables in at once, they’ll steam instead of sauté, becoming soggy and losing their vibrant color and crunch. Cook in batches if your pan is small.
- Mistake: Slicing the chicken immediately after cooking. I’ve messed this up before too… and ended up with dry chicken. Letting it rest for 5 minutes allows the juices to redistribute throughout the meat, ensuring every slice is moist.
- Mistake: Using bottled, pre-minced ginger and garlic. The flavor just isn’t as bright or potent. Freshly grating the ginger and mincing the garlic takes an extra minute but makes a world of difference in the marinade and sauce.
- Mistake: Skipping the taste test on the sauce. Everyone’s palate is different! Before drizzling, taste your sauce and adjust it. Want it sweeter? Add a touch more honey. Need more heat? Another dash of sriracha. Make it yours.
Expert Tips
- Tip: Velveting the chicken for extra tenderness. For restaurant-quality, super-tender chicken, try velveting. Add 1 tbsp of cornstarch and 1 egg white to the marinade. This creates a protective layer that keeps the chicken incredibly juicy.
- Tip: Make it a Buddha Bowl for a vegan option. Simply replace the chicken with baked tofu or tempeh, marinated in the same sauce. Use a vegan sweetener like maple syrup, and you’ve got a fantastic plant-based meal.
- Tip: Prep components ahead for easy lunches. Cook the chicken, rice, and veggies on a Sunday. Store them separately in airtight containers. In the morning, assemble your bowl, pack the sauce on the side, and you have a ready-to-go lunch that just needs a quick drizzle.
- Tip: Add a soft-boiled or fried egg on top. A runny yolk adds a rich, silky sauce that blends wonderfully with the other flavors. It’s an instant upgrade that makes the bowl feel even more decadent.
FAQs
Can I use a different protein?
Absolutely! This recipe is wonderfully adaptable. Thinly sliced steak, shrimp, or even firm tofu or chickpeas for a vegetarian version work beautifully. The key is to adjust the cooking time accordingly—shrimp will cook in just a few minutes, while steak might need a similar time to chicken. Just make sure to marinate your chosen protein for the best flavor.
How long do the leftovers keep?
Stored in an airtight container in the refrigerator, the individual components will keep for 3-4 days. I recommend storing the rice, chicken, veggies, and sauce separately. When you’re ready to eat, you can reheat the rice, chicken, and veggies gently in the microwave or a skillet, then assemble with the cold sauce and garnishes. The sauce can sometimes be stored for up to a week.
My sauce is too salty. How can I fix it?
It happens! The saltiness of soy sauce can vary by brand. To balance an overly salty sauce, try adding a bit more water or rice vinegar to dilute it. A tiny pinch of sugar or an extra squeeze of honey can also help counteract the saltiness. Next time, you might use a reduced-sodium soy sauce or start with less and add to taste.
Can I make this gluten-free?
Yes, very easily! Simply ensure you use tamari (a gluten-free soy sauce) instead of regular soy sauce in both the marinade and the sauce. Double-check that your chili-garlic paste or sriracha is also certified gluten-free, as some brands may contain traces of wheat.
What other vegetables can I use?
So many options! Snap peas, sliced mushrooms, zucchini, cabbage (great for a quick sauté), or even baby corn would be fantastic. The idea is to use a mix of colors and textures. Just remember to add harder vegetables (like broccoli, carrots) to the pan first, and more delicate ones (like spinach or snap peas) towards the end so everything cooks evenly.
Asian Chicken Veggie Bowl
Whip up my vibrant Asian Chicken Veggie Bowl! Tender marinated chicken, crisp veggies & fluffy rice with a savory sauce. A complete, flexible weeknight meal ready in 45 mins.
Ingredients
Ingredients
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2 boneless, skinless chicken breasts (about 1 lb or 450g)
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3 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp honey or maple syrup
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1 tbsp rice vinegar
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2 cloves garlic (minced)
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1 tsp ginger (freshly grated)
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1 tsp sesame oil
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1 cup jasmine or basmati rice (uncooked)
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1 head broccoli (cut into small florets)
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1 red bell pepper (thinly sliced)
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1 large carrot (julienned or grated)
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2 tbsp neutral oil (like avocado or grapeseed, divided)
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2 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp water
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1 tsp sesame oil
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1 tsp sriracha or chili-garlic paste (adjust to taste)
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2 green onions (thinly sliced)
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1 tbsp toasted sesame seeds
Instructions
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Marinate the Chicken. In a medium bowl, whisk together the 3 tbsp soy sauce, honey, 1 tbsp rice vinegar, minced garlic, grated ginger, and 1 tsp sesame oil. Add the chicken breasts, turning to coat them thoroughly. Cover and let them marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.01
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Cook the Rice. While the chicken is marinating, cook your rice according to the package directions. Once cooked, fluff it with a fork and leave it covered to stay warm. This is the foundation of your bowl, so getting it right is key.02
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Prepare the Veggies & Sauce. Wash and chop all your vegetables. For the broccoli, cut the florets into small, bite-sized pieces so they cook quickly and evenly. You can julienne the carrot with a knife or use a box grater for a quicker, finer texture. In a small bowl or jar, whisk together all the ingredients for the optional sauce and set it aside.03
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Cook the Chicken. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (let the excess drip off) and cook for 5-7 minutes per side, or until cooked through and nicely browned on the outside. The internal temperature should reach 165°F (74°C). Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing it into thin strips. This resting time keeps the juices inside the meat.04
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Sauté the Vegetables. In the same skillet, add the remaining 1 tablespoon of oil. Toss in the broccoli florets and stir-fry for about 3-4 minutes until they turn bright green and start to become tender. Then, add the sliced bell pepper and carrot. Continue to cook for another 2-3 minutes, stirring frequently. You want the veggies to be crisp-tender—still having a bit of a bite to them. A little char is a good thing!05
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Assemble Your Bowls. This is the fun part! Divide the warm, fluffy rice between your bowls. Top with a generous portion of the sautéed vegetables. Artfully arrange the sliced chicken over the veggies. The trick is to create little pockets of each ingredient so you can get a bit of everything in one forkful.06
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Garnish and Serve. Drizzle the reserved sauce over everything. Then, finish with a generous sprinkle of sliced green onions and those beautifully toasted sesame seeds. The green onions add a fresh, sharp bite, and the sesame seeds give a final nutty crunch. Serve immediately while everything is warm.07
