Asian Chicken Bowl dish

two hands holding a white plate with white rice topped with Asian chicken and a fork on the side.

Loaded with veggies, this Asian Chicken Bowl is sweet, spicy, and the standout healthy meal prep recipe! Serve it as a salad, wrap it up in lettuce leaves, or pile it over a bed of rice. With high-protein goodness, this bowl is here to leave you feeling fantastic!

Are Asian Chicken Bowls Healthy?

If you’re ordering takeout, Asian chicken bowls aren’t exactly the most healthy. However, this recipe is different! Made with lean chicken, fresh veggies, and healthy fats, these bowls are bursting with flavor in every bite. They’re a healthy meal you can feel good about!

Ingredients You’ll Need for Asian Chicken with Apricot Sauce

We’re tackling this Asian chicken bowl recipe in two parts. First, we cover the star of the show – the apricot sauce!

Then, we dive into the ingredients that make the chicken bowl shine. The finest part? You probably already have most of what you need on hand!

For the Apricot Sauce

Apricot Preserves – Use your go-to brand of preserves. This is going to add a sweet element to your Asian chicken.
Soy Sauce – This versatile, flavorful sauce can be used to flavor everything from marinades to stir-fries, and more.
Minced Garlic – Use whole garlic cloves, and mince them into tiny pieces to add a pungent, sweet flavor to the dish.
Rice Wine Vinegar – This is a classic in Asian cooking and is used to brighten fish and seafood dishes, stir-fries, and other sauces.
Fresh Cilantro – Mince fresh cilantro into pieces to add bright, peppery notes to the mix.
Sesame Seeds – Use white or black sesame seeds for a nutty flavor and a bit of crunch.
Sesame Oil – This infuses a bold, nutty taste and lots of depth into the sauce, but be careful! A little goes a long way.
Ginger – Minced ginger is a unique ingredient. It is both spicy and sweet when finely chopped and adds tons of flavor to this recipe!
Crushed Red Pepper Flakes – Adjust to taste.

For the Chicken

Chicken – We like to use chicken breasts for lean meat that takes on tons of flavor. However, chicken thighs are great too, if that’s what you prefer!
Veggies – Shredded carrots, celery, green bell pepper, red bell pepper, and red onion combine to add lots of flavor, color, and crunch. Plus, they’re full of vitamins, nutrients, and fiber!
Olive Oil – This helps sauté the ingredients while infusing a bold, peppery flavor and healthy fats. If preferred, avocado oil can be substituted.

overhead image of chicken breasts in a food processor.

Optional Add-Ins and Variations

This Asian chicken bowl is already bursting with flavor. However, feel free to let your culinary creativity shine with different additions and variations.

Experiment with extra ingredients and substitutions to make it your own. Here are a few of our go-to variations to get your taste buds tingling:

Serving them over brownrice, quinoa, or couscous.
Using avocado oil or olive oil instead of sesame seed oil.
Swapping the chicken for ground turkey, ground beef, shrimp, or tofu.
Kicking up the spice with a drizzle of hot sauce or Sriracha.
Enhancing the sweetness by stirring brown sugar into the sauce.

uncooked ground chicken on top of veggies in a skillet.

How to Make An Asian Chicken Bowl

Get ready for a speedy flavor infusion because this Asian chicken is all about efficiency! Breaking it down into two parts, we kick things off with the sauce.

With a total time of less than 15 minutes, these bowls are speedy, simple, and oh-so-tasty, which is how we roll!

Prepare the sauce by combining all the ingredients in a bowl.
Pulse the chicken in a food processor.
Sauté the veggies in oil over medium heat. Then, add in the chicken.
Add the sauce, and let it simmer to thicken. Scrape up any browned bits as needed.
Garnish with crushed peanuts, cilantro, and green onions, and enjoy!

overhead image of Asian Chicken in a skillet topped with peanuts and cilantro.

Should I Serve This Chicken Bowl Hot or Cold?

Either way works! We prefer to make an Asian chicken rice bowl recipe by serving our meals hot over a steaming bed of rice or cauliflower rice. However, it’s just as tasty when served cold!

Serving Suggestions

This chicken bowl is like a culinary chameleon. You can savor it as it is for a low-carb dish, or unleash its potential as a filling or a topping! Get creative and try adding it to:

Rice Bowls
Lettuce Wraps
Salads
Noodle Stir-Fry Recipes
And More!

How to Store

We love to make a batch of Asian chicken bowls to keep on hand and enjoy all week long!

Store leftovers in an airtight container in the fridge for up to four to five days.
Freeze cooled bowls in a freezer-safe container for up to two to three months. Thaw in the fridge overnight.
Reheat in the microwave or a skillet on the stove over medium heat.

a plate with rice and Asian chicken bowl and a skillet full of Asian chicken.

Common Questions About This Aisan Chicken Bowl Recipe

What are some vegetarian protein options for Asian bowls?

Tofu is a classic choice—crackly Asian tofu adds a delightful texture and flavor. Other options include tempeh, edamame, or even a medley of mushrooms for a hearty, umami-packed bowl.

How can I make my Asian bowl healthier than takeout versions?

By cooking at home, you control the ingredients and cooking methods. Opt for lean proteins, load up on fresh vegetables, use whole grains like brown rice, and go simple on added sugars and sodium in your sauces. Steaming or sautéing instead of frying also keeps things on the lighter side.

Can I prepare Asian bowls ahead of time for meal prep?

Absolutely! Asian bowls are meal-prep friendly. Cook your grains, protein, and veggies in advance, and store them separately in the fridge, and whip up the sauce, too. When you’re ready to eat, just assemble! This keeps everything fresh and prevents sogginess.

What vegetables work well in an Asian bowl?

The sky’s the limit! Bell peppers, broccoli, snap peas, carrots, and bok choy are popular choices. Feel free to use whatever veggies you have on hand or prefer. The more colorful, the better!

More Chicken Recipes You’ll Love

This sticky sweet chicken bowl will more than satisfy any cravings you may be having. But if you’re up for trying something else new, take a detour and explore these memorable chicken dishes listed below.

two hands holding a plate full of asian chicken with rice.

the Ayyem kitchenServings: 8 servings

Prep: 5 mins
Cook: 8 mins
Total: 13 mins

Bursting with sweet and spicy flavors and loaded with protein, this Asian Chicken Bowl recipe is a speedy meal prep option the whoel family will be excited to eat! Email

Ingredients

3 Chicken breasts, ground or 1.5 lbs ground chicken
1 cup shredded carrots
1/2 celery rib, diced
3/4 cup green pepper, diced
3/4 cup red onion
3/4 cup red pepper, diced
2 Tablespoons olive oil

Apricot Sauce

3 Tablespoons apricot preserves
1/2 cup soy sauce
4 cloves minced garlic
1/4 cup rice wine vinegar
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil
1 Tablespoon minced peeled ginger
2 teaspoons crushed red pepper, to taste

Instructions

Sauce: Combine all the ingredients in a bowl and set aside. Stir again right before using. 3 Tablespoons apricot preserves, 1/2 cup soy sauce, 4 cloves minced garlic, 1/4 cup rice wine vinegar, 1 teaspoon minced cilantro, 2 teaspoons sesame seeds, 1 teaspoon sesame oil , 1 Tablespoon minced peeled ginger, 2 teaspoons crushed red pepper, to taste
Add chicken breast to a food processor and pulse until ground.3 Chicken breasts, ground
In a pan on medium high heat add olive oil. Add the carrot, celery, bell pepper, and red onion and stir-fry for about 2 minutes. 1 cup shredded carrots, 1/2 celery rib, diced, 3/4 cup green pepper, diced, 3/4 cup red onion, 3/4 cup red pepper, diced, 2 Tablespoons olive oil
Add ground chicken and break apart with the back of a wooden spatula.
Sauté until no longer pink.
Pour in the prepared sauce and cook until thickened, about 30 seconds-1 minute, scraping up any browned bits.
Serve over a bed or rice, or cauliflower rice and garnish with peanuts and cilantro.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2-3 months.