Name: Asian Fusion Ginger Soy Chicken Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken breast (cubed); 2 tbsp reduced-sodium soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp fresh ginger (grated); 3 garlic cloves (minced); 1 tbsp honey; 1/2 tsp black pepper; 1 cup cooked quinoa; 2 cups steamed broccoli florets; 2 cups shredded carrots; 4 scallions (sliced); 1 tbsp toasted sesame seeds

Asian Fusion Ginger Soy Chicken Bowls

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These Asian Fusion Ginger Soy Chicken Bowls are a powerhouse of flavor and nutrition, designed for anyone looking to enjoy a high-protein, satisfying dinner while staying aligned with weight loss goals. The chicken is marinated for a quick flavor infusion, then sautéed for golden caramelization. Steamed broccoli and carrots add crunch and color, while a base of quinoa keeps the meal hearty but light. Balancing salt, acid, and a touch of honey brings out vibrant, restaurant-worthy flavors. With every bite, you’ll enjoy a delicious mix of savory, tangy, and slightly sweet notes—perfect for a weeknight dinner that feels special but is simple enough for a beginner cook.

Ingredients

Instructions

In a medium bowl, combine soy sauce, rice vinegar, sesame oil, ginger, garlic, honey, and black pepper. Add chicken and toss to coat. Salt chicken lightly and marinate for 10 minutes while prepping vegetables.
While chicken marinates, steam broccoli and cook quinoa if not prepared. Set aside.
Heat a large nonstick skillet over medium-high. Add marinated chicken (discard excess marinade). Sauté for 7-9 minutes, stirring, until golden and cooked through.
Taste chicken and adjust seasoning with a splash of vinegar or soy sauce, if needed, to brighten flavors and balance salt-acid.
To assemble bowls, divide quinoa between 4 bowls. Top each with equal portions of chicken, steamed broccoli, shredded carrots, and scallions.
Sprinkle with toasted sesame seeds before serving. Serve hot.