Easy Asian Chicken Bowls

Name: Easy Asian Chicken Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 pound chicken thighs, cut into bite sized pieces; 2 cups cooked white or brown rice; 1 large cucumber, thinly sliced; 2 carrots, shredded or julienned; 1/4 cup rice vinegar; 1 tablespoon sugar; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon fresh ginger, grated; 1 clove garlic, minced; 1/4 cup mayonnaise; 1 tablespoon sriracha; 1 teaspoon sesame oil; Fresh cilantro and sesame seeds for garnish

A fresh and filling bowl with juicy chicken, crunchy pickled vegetables, and a drizzle of creamy spicy sauce.

By Daily Recipes Book· 🌍 Global· July 18, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

I love making these bowls on busy weeknights because they feel fancy but come together so quickly. The mix of warm chicken and cold, tangy pickles is exactly what I crave when I want something healthy that actually tastes good.

Make sure you give your veggies at least ten minutes to soak in the vinegar mixture. This quick pickling adds a great pop of flavor that cuts through the richness of the chicken and sauce perfectly.

Ingredients

1 pound chicken thighs, cut into bite sized pieces
2 cups cooked white or brown rice
1 large cucumber, thinly sliced
2 carrots, shredded or julienned
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1/4 cup mayonnaise
1 tablespoon sriracha
1 teaspoon sesame oil
Fresh cilantro and sesame seeds for garnish

Instructions

1
In a small bowl, whisk together the rice vinegar and sugar until the sugar dissolves. Add the sliced cucumbers and carrots, then set them aside to pickle while you prepare the rest.
2
In a medium bowl, whisk together the soy sauce, honey, ginger, garlic, and sesame oil. Add the chicken pieces and toss them until they are well coated.
3
Heat a large skillet over medium high heat with a splash of oil. Add the chicken in a single layer and cook for about 6 to 8 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
4
While the chicken cooks, mix the mayonnaise and sriracha together in a small jar or bowl until smooth.
5
Divide the cooked rice into four bowls. Top each bowl with a portion of the charred chicken and the drained pickled vegetables.
6
Drizzle the creamy sriracha sauce over the top and finish with fresh cilantro and sesame seeds if you like.

💡 Tips

Store any leftover chicken and vegetables in separate containers in the fridge to keep the veggies crisp. You can also swap the rice for cauliflower rice or salad greens if you want a lighter meal.

#Healthy #High Protein #Quick Dinner #Chicken #Meal Prep

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