Asian Chicken Power Bowl

Well, we’ve done it—we’ve finally created the perfect lunch or dinner to give you the superfood boost you’ve been craving! Our Asian chicken power bowl recipe is fresh, filling and a great way to use up leftovers.

We used shirataki noodles instead of rice or quinoa because they contain ZERO calories—what a guilt-free indulgence! You can find them in the refrigerated section of your local supermarket next to the tofu and bagged salads.

Don’t be afraid to improvise your power bowl toppings. If you have other veggies in the fridge, such as mushrooms, kale, spinach or celery, go for it. You can also swap the chicken for pork, beef or fish. We just love choices!

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Asian Chicken Power Bowl Recipe

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Prevent the dreaded post-lunchtime lull with this healthy and great-tasting Asian chicken power bowl recipe. It’s superfood delicious!

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Ingredients

 

Yield: 1 bowl

5 from 4 ratings

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• 1 - 7 oz pkg shirataki noodles
• 1 tsp olive oil
• 1 tsp sesame oil, divided
• 1/3 cup snow peas, trimmed
• 1/4 cup red cabbage, shredded
• 1/2 large carrot, cut into small matchsticks
• 1/2 avocado, sliced
• 1 Tbsp honey
• 1 Tbsp soy sauce
• 1/2 tsp tomato sauce
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1/2 grilled chicken breast
• 2 radishes, cut into small matchsticks
• 1 tsp white sesame seeds
• 1 tsp rice wine vinegar
• sliced green onions, for garnish

Instructions

 

• Fill a small saucepan halfway with water and bring to a boil. Drain the shirataki noodles then add to the water. Let boil 2 minutes and drain again. Place half of the noodles in the center of the serving bowl (or all if you’re hungry because they have no calories!). Cover loosely with foil to keep warm.
• Add 1 tsp olive oil and ½ tsp sesame oil to a small skillet over medium-high heat. Once heated, add the snow peas and sauté 1–2 minutes until bright green. Place snow peas in a small pile on the side of the bowl. Add the uncooked red cabbage next to the snow peas, recovering with foil as you go.
• In the same small skillet, sauté carrot matchsticks, adding a bit more olive oil if needed. When cooked through but still crunchy, add next to the red cabbage in the bowl. Place the sliced avocado next to the carrots.
• Now add the honey, soy sauce, tomato paste and remaining ½ tsp sesame oil to the skillet along with the ginger and garlic. The sauce will thicken quickly. Turn the heat to low and add grilled chicken to the sauce, turning often to reheat slowly and avoid drying out the chicken.
• When heated, slice the chicken and add to the bowl next to the avocado. Then add the radish matchsticks and sprinkle with sesame seeds. Add rice wine vinegar to the sauce and stir to combine. Drizzle sauce over bowl and garnish with sliced green onions.

Notes

Don’t risk drying out your chicken! Bring it to room temperature before adding it to the sauce to reheat.

Author: Cheryl Najafi

Calories: 575kcal, Carbohydrates: 57g, Protein: 25g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Cholesterol: 45mg, Sodium: 1496mg, Potassium: 1335mg, Fiber: 13g, Sugar: 23g

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