Sticky Honey Ginger Soy Chicken Bowl

Delicious Asian-inspired seasoning adds amazing flavor to these simple sticky honey ginger soy chicken bowls, served with cabbage and rice.

This simple weekday dinner was incredibly refreshing. Call it a salad. Call it a bowl. Whatever you want, call it a delicious meal!

Asian style seasonings and marinades

The basis of this recipe is a delicious blend of pantry-friendly staples that doubles as a marinade and dressing.

• Low-sodium soy sauce (regular soy sauce may be too salty)
• Honey
• olive oil
• sesame oil
• Rice vinegar (or fresh lemon juice)
• garlic
• ginger

Half of the marinade is reserved Used as a dressing later. The other half is used to marinate chicken.

The best chicken is the best? This recipe works well with boneless, skinless chicken breasts, chicken spine or thigh chicken.

Prepare the chicken bowl ingredients

Aside from mixing the marinade and letting the chicken soak for a while, this recipe is crazy.

1. Roast the chicken, let it rest, and then slice it thinly.
2. Chopped cabbage (I like it chopped to swap for a crunch factor, but you can choose a thin angel bunch).
3. Cook or prepare rice (rice, white rice, brown rice, garlic rice, coconut rice – there are many options here).
4. Collect garnish: chopped cilantro, toasted sesame seeds, chopped green onions, lemon wedges.

Sticky rice noodles tips: We love Bibigo brand microwave sticky rice. Heat in the microwave in less than three minutes. We found it at Costco, but it can be found on Amazon and many other grocery stores.

Assemble a sticky honey ginger soy chicken bowl

To serve these simple chicken bowls, scall them with rice and cabbage and drizzle with a few tablespoons of dressing.

Top with chicken and any decoration you like! Fresh avocados also appear frequently when we eat this meal (or swallow) this meal.

The combination of crispy cabbage, sticky rice, tender chicken and that powerful, delicious seasoning is delicious. Yum.

These sticky honey ginger soy chicken bowls soar to the top of our favorite meal list – especially now, when the simple ingredients and methods are perfect for summer cooking.

You can skip the entire “bowl” concept Just focus on chicken. Marinate and bake in many different applications, which would be wonderful.

Just like with fresh pineapple on coconut rice or with a simple side like baked potatoes or skillet green beans.

But if you think of my advice, I would say… go buy a bowl. They are so good. I hope you love them as much as we do!

Sticky Honey Ginger Soy Chicken Bowl

yield: 6 Serve

Preparation time: 30 minute minute

Cooking time: 16 minute minute

Peeling time: 2 Hour HRS

Total time: 2 Hour HRS 46 minute minute

Marinate and dressing:

• ½ cup Low-sodium soy sauce
• ⅓ cup Honey or brown sugar
• ⅓ cup Flavorless rice vinegar or fresh lemon juice (see notes)
• 3 Spoon olive oil
• 1 Spoon Toasted sesame oil
• 1½ to 2 Spoon Grated fresh ginger, ginger paste or ginger cubes
• 4 clove Garlic, chopped or 1 tablespoon garlic paste or cubes of garlic
• 1½ to 2 pound Boneless, skinless chicken breast, chicken spine or thighs

For the bowl:

• 6 cup Chopped green cabbage (see note)
• 2 cup Hot, cooked white or brown rice (see comments)
• Chopped cilantro
• Cut green onions or chives
• Baked sesame seeds

• Whisk or mix in a medium bowl or in a blender or mix soy sauce, honey, rice vinegar (or lemon juice), olive oil, sesame oil, ginger and garlic until well combined.

• Measure 3/4 cup marinade and transfer to a covered container or jar. Refrigerate until served.

• Place the chicken in a Ziploc bag or shallow dish and add the remaining marinade. Toss until the chicken is evenly coated. Sealed bags or cover plates and refrigerate for at least 2 hours or up to 8 hours.

• Preheat the grill to medium heat. Bake the chicken on each side for 3 to 4 minutes until the thickest part is inserted (the exact time will depend on your grill and the chicken cut you are using) until instantly read the thermometer register 165 degrees f.

• Remove the chicken from the grill, use foil and let stand for 5 to 10 minutes. Cut into thin slices for serving.

• To serve, stuff a portion of cabbage and rice into a bowl or plate. Stir the reserved seasoning, regroup and drizzle with a few tablespoons of cabbage and rice. Top with chicken and garnished chopped cilantro, toasted sesame seeds, lemon wedges, green onions and extra dressing.

Vinegar/lemon juice: I tested this recipe with rice vinegar and lime juice. Both are delicious, so use what you have on hand. Using half vinegar/half lime juice is also delicious.
cabbage: I prefer the cabbage in this recipe because it gives off a delicious, fresh crunch, but if you prefer, you can cut it into tiny pieces..
rice: Many types of rice are available for this recipe. rice. White rice. brown rice. You can even use actual recipes like garlic rice or coconut rice.

course: main course

gourmet food: Asia

method: bake

Serve: 1 Serve,,,,, Calories: 443KCAL,,,,, carbohydrate: 47g,,,,, protein: 37g,,,,, Fatty: 11g,,,,, Saturated fat: 2g,,,,, cholesterol: 97mg,,,,, sodium: 956mg,,,,, fiber: 2g,,,,, sugar: 18g

Recipe source: From Mel’s Kitchen Café (inspired by recipes from local Asian café Zen Bento, I met her copy recipe at a special Olympic event after a new friend Kristen, and I followed her Nisfolk recipes – I followed her loose instructions and played with the perfect Asian style dress-up and marinade, Kristen!