Go Back
–+ servings
two hands holding a plate full of asian chicken with rice.
Print Recipe
5 from 6 votes

Asian Chicken Bowl Recipe

Bursting with sweet and spicy flavors and loaded with protein, this Asian Chicken Bowl recipe is a quick meal prep option the whoel family will be excited to eat!
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Main Course
Cuisine: asian
Keyword: 15 minute dinner, asian, asian chicken bowl, chicken bowl, meal prep breakfast, skillet recipe
Servings: 8 servings
Author: Food Dolls

Equipment

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.

Video

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 9g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 884mg | Potassium: 615mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2846IU | Vitamin C: 31mg | Calcium: 29mg | Iron: 2mg