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Asian-Style Chicken Rice Bowls Recipe

Our Asian-Style Chicken Rice Bowls Recipe brings together tender, marinated chicken, fluffy jasmine rice, and crisp vegetables in a savory‑sweet glaze—perfect for quick weeknight dinners, healthy meal prep, or impressing guests with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 550 kcal

Ingredients
  

For the Chicken Marinade & Cooking:

  • 1½  lb 700 g boneless, skinless chicken thighs, cut into bite‑sized pieces
  • 3  Tbsp soy sauce low‑sodium
  • 2  Tbsp mirin
  • 1  Tbsp sesame oil
  • 1  Tbsp rice vinegar
  • 2 cloves garlic minced
  • 1  Tbsp grated fresh ginger
  • 1  Tbsp honey or brown sugar
  • Neutral oil for cooking

For the Rice:

  • 2  cups jasmine rice rinsed
  • 2½  cups water or chicken broth
  • Pinch of salt

For the Sauce:

  • 2  Tbsp soy sauce
  • 1  Tbsp oyster sauce
  • 1  Tbsp hoisin sauce
  • 1  tsp chili garlic sauce optional
  • 1  tsp toasted sesame oil
  • 1  Tbsp rice vinegar
  • 1  tsp mirin
  • 1  tsp cornstarch + 2 Tbsp cold water slurry

Vegetable Toppings & Garnishes:

  • 2  cups broccoli florets steamed or sautéed
  • 1  large carrot julienned
  • 1  red bell pepper thinly sliced
  • ½  cup shelled edamame cooked
  • 2  green onions sliced
  • 1  Tbsp toasted sesame seeds
  • Lime wedges and fresh cilantro optional

Instructions
 

  • Marinate the Chicken: In a bowl, whisk 3 Tbsp soy sauce, mirin, sesame oil, rice vinegar, garlic, ginger, and honey. Add chicken, toss to coat, cover, and refrigerate 30 minutes (up to 4 hours).
  • Cook the Rice: Combine rinsed rice, water (or broth), and salt in a pot. Bring to boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat; rest 10 minutes, then fluff.
  • Make the Sauce: Whisk together sauce ingredients and cornstarch slurry; set aside.
  • Cook the Chicken: Heat oil in a skillet over medium‑high heat. Add chicken (in batches if needed) and cook 3–4 minutes per side until golden and 165 °F inside. Pour in sauce, stir, and simmer 1–2 minutes until glossy. Remove from heat.
  • Prepare Vegetables: Steam broccoli and edamame 5–6 minutes. Julienne carrots and slice bell pepper; sauté 2–3 minutes or leave raw for crunch.
  • Assemble Bowls: Divide rice among four bowls. Top with glazed chicken, arrange vegetables, and garnish with green onions, sesame seeds, cilantro, and lime wedges.

Notes

  • Make‑Ahead: Marinate chicken and cook rice up to 1 day before; store separately.
  • Storage: Keep components in airtight containers up to 4 days; sauce holds 1 week.
  • Reheat: Microwave covered or quickly stir‑fry chicken and veggies.
  • Variations: Swap chicken for beef bulgogi, tofu, or salmon; use brown rice, quinoa, or cauliflower rice; add kimchi or pickles for tang.