This asian chicken rice bowl recipe encapsulates all of our favourite teriyaki type flavours. Its sweet, salty and tangy quality makes it versatile for a number of dishes. While it has been modified over the years to be gluten-free, soy-free and dairy-free for our allergic and sensitive family, it doesn’t give up any flavour. Requested by the pickiest eaters, this meal is sure to become a favourite in your home too. The best part is that it’s super easy to make and takes about 40 minutes from start to finish.
This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclosure policy for details.
Soy sauce substitute
Unlike typical teriyaki recipes that use soy sauce, our recipe uses coconut nectar. This all came about when we ran out of our gf soy sauce and of course, we can’t buy it locally so we needed to find a substitute. A friend gave us some coconut nectar (also referred to as coconut aminos) as she uses it in some of her Thai dishes. We tried it and fell in love. Soy who?
The perfect side dishes
This Asian Chicken recipe is very versatile and can be served on top of noodles or in a rice wrap. We especially love it with a steamy bowl of Coconut Jasmine Rice topped with Sesame Carrot and Parsnip Noodles. Just try it and I’m sure it will become a favorite in your family too.
Asian Rice Chicken Bowl
Ingredients
Ingredients for Asian Chicken Marinade
- 1 lb boneless skinless chicken thighs
- ¼ cup coconut aminos or gluten free tamari sauce
- 1 tsp mirin
- 1 tsp toasted sesame oil
- 1 tbsp honey
- 1 lime juiced
- 1 lime zest
- 1 kaffir lime leaf optional
Garnish Ingredients
- 1 bunch cilantro fresh chopped
- 3-4 mint fresh chopped
Instructions
Prepare the Marinade
- Add the coconut aminos, sesame oil, honey and mirin to a large bowl. Zest the lime using a metal rasp. Cut and juice the lime and add it to the mixture. Add the grated ginger and garlic.
- Optional: cut slivers of fresh kefir lime leaf and add to the bowl.
- Next, trim any fat off the chicken thighs and cut into small strips. Add to the marinade mixture and stir. Place a cover on the bowl and refrigerate until you're ready to cook.
Prepare the Rice
- While the chicken is marinating, follow the instructions for Coconut Jasmine Rice
Cooking the Chicken
- While the rice is steaming, begin cooking the chicken.
- Warm a large frying pan on medium heat for a few minutes. Add the chicken and marinade and allow to cook for a few minutes without disturbing.
- Once the chicken pieces turn opaque, gently stir and reduce the heat to medium low. Let the chicken simmer until the marinade has reduced to glaze the chicken pieces. (approximately 10 minutes). Remove from heat.
Prepare Sesame Carrot & Parsnip Noodle Dish
- While the chicken cooks, prepare the Sesame Carrot & Parsnip Noodle topping
Assembling the Bowls
- Into a medium sized bowl, spoon a serving of rice, then chicken, then carrot & parsnip noodle and top it off with chopped fresh cilantro and chopped mint.
Nutrition
Into a medium sized bowl, spoon a serving of rice, then chicken, then carrot noodle and top it off with chopped fresh cilantro and chopped mint. Ta-da! A meal that your people will request time and time again.
