Asian Chicken Bowl

5 from 4 votes

Asian Chicken Bowls are your ticket to flavor-packed bowls featuring perfectly charred chicken, quick pickled veggies, and an amazing creamy sauce.

Prep Time30

Cook Time23

Total Time53

Course: Dinner

Cuisine: Asian

Keyword: Asian Chicken Bowl

Servings: servings

Author: Chelsea Lords

Cost: $19.11

Equipment

Large sheet pan (15" x 21") plus foil

Ingredients

Chicken

2 pounds chicken thighs or breasts, see note 1
4 teaspoons olive oil
2 teaspoons balsamic vinegar
1-1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon mustard powder
Salt and pepper

Sauce

2 limes
1/2 cup mayo
1 tablespoon Sriracha
1 teaspoon granulated sugar

Quick Pickled Veggies

2 cups shredded carrots
2 cups shredded radish
1/4 cup granulated sugar
1/4 cup rice vinegar

Bowl Components

Rice for serving (I use brown rice)
Fire-roasted corn see note 2
Peanuts coarsely chopped
French fried onions crumbled
Limes plus cilantro, optional

US - Metric

Instructions

Pickle Veggies: In a large bowl, mix carrots, radishes, rice vinegar, sugar, and 1-1/2 tsp salt. Let sit at room temperature for 1 hour (or until ready to eat), stirring gently every 15–20 minutes.
Chicken: Preheat oven to 425°F. Line a large baking sheet with foil. Trim chicken thighs and pat dry. In a large bowl, combine olive oil, balsamic vinegar, all the spices, plus salt and pepper (I add 1 tsp salt & 3/4 tsp pepper). Toss chicken in mixture until evenly coated. Place chicken thighs flat on baking sheet, spacing them out. Bake 15 minutes.
Bake Chicken: After 15 minutes, move oven rack about 8 inches from heat source and switch oven to broil (no need to wait for it to fully heat up). Immediately return chicken to oven and broil 7–9 minutes until caramelized and slightly blackened (internal temperature should reach 160°F; carryover heat will reach 165°F). Rest chicken uncovered for 5 minutes, then thinly slice or dice.
Sauce: Zest one lime to get 1/2 tsp zest and juice both limes to get 4 tbsp juice. In a bowl, whisk mayo, lime zest, lime juice, Sriracha, and sugar. Add salt and pepper to taste, adjusting lime or Sriracha to preference.
Assembly: Divide cooked rice among bowls, top with chicken, pickled veggies, corn, peanuts, and fried onions. Drizzle with sauce. Garnish with lime wedges and cilantro if desired, and enjoy!

Video

Notes

Note 1: Use about 6–7 evenly sized chicken thighs. Chicken breasts won’t work well with this method, but here’s how to use them: Pound to about 1/2 inch thick using a rolling pin, meat mallet, or your fist so the pieces cook evenly (or cut thick breasts in half widthwise). Toss with oil and spices, then bake at 425°F for 18 minutes or until golden and cooked through.

Note 2: Warm corn through before adding to the bowl. Sauté in a pan over medium-high heat, stirring often, until heated through.

Storage: Store all components of the Asian Chicken Bowls separately in the fridge for 4–5 days. Keep the sauce in a jar or squeeze bottle and add just before eating. Wait to add peanuts and fried onions until serving so they stay crisp.

Nutrition