Name: Asian Fusion Ginger-Soy Chicken Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breast; 2 cups cooked brown rice; 4 cups broccoli florets; 1 red bell pepper, thinly sliced; 1 cup shelled edamame, thawed; 2 tbsp olive oil; 1/3 cup low-sodium soy sauce; 2 tbsp fresh ginger, grated; 3 cloves garlic, minced; 2 tbsp honey; 2 tbsp rice vinegar; 1 tbsp toasted sesame oil; 2 green onions, thinly sliced (for garnish); 1 tbsp sesame seeds (for garnish)

Asian Fusion Ginger-Soy Chicken Power Bowls

SmoothCherry2622

These Asian Fusion Ginger-Soy Chicken Power Bowls are designed for maximum flavor, high protein, and meal prep ease. A bold ginger-soy marinade infuses juicy chicken with umami, sweet, and tangy notes, while a vibrant stir-fry of broccoli, pepper, and edamame adds color, crunch, and nutrition. Brown rice anchors the bowl for hearty satisfaction. This dish comes together in just about 35 minutes, is beginner-friendly, and perfect for prepping ahead—delicious hot or cold! Layering the ginger, garlic, soy, and rice vinegar creates classic Asian-inspired depth, while honey balances with a touch of sweetness. The finishing sprinkle of green onion and sesame seeds gives fresh, toasty crunch. This is a dinner you’ll want again and again!

Ingredients

Instructions

In a small bowl, whisk together soy sauce, grated ginger, minced garlic, honey, rice vinegar, and sesame oil for the marinade/sauce.
Slice chicken breasts into bite-size pieces. In a large bowl, combine chicken with half the marinade and let sit for 10 minutes while prepping vegetables.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken pieces (let excess marinade drip off) and cook, stirring occasionally, until golden and cooked through, 6-8 minutes. Remove chicken and set aside.
Add remaining olive oil to skillet. Add broccoli florets and bell pepper; stir-fry for 3-4 minutes until crisp-tender. Add edamame and cook 1 more minute.
Return cooked chicken to the pan with veggies. Pour in the reserved marinade/sauce and stir-fry everything together for 2-3 minutes, allowing flavors to meld and sauce to thicken slightly.
Divide cooked brown rice among 4 bowls. Top each with chicken-veggie mixture. Garnish with green onions and sesame seeds before serving.