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Asian Inspired Chicken & Rice Bowls

An Asian inspired rice bowl that's smothered with fresh garlic & ginger, shredded chicken, carrots, & zucchini!

Yields: 2 servings


2 chicken breasts (can substitute ground beef or tofu)

1 cup of jasmine rice

1 zucchini

1-2 carrots

1 thumb of ginger

2 cloves of garlic

extra virgin olive oil

1 tablespoon of sesame oil

3 tablespoons of soy sauce

1 1/2 tablespoons of honey

*optional- scallion greens for garnish


1) Wash and dry all produce.

2) Bring 1 3/4 cup of water & a pinch of salt to a boil.

3) Slice zucchini, peel carrots & mince garlic & ginger.

4) Once water boils, add rice, lower heat and cover for 15-20 minutes.

5) In a small bowl mix sesame oil, honey & 1 1/2 tablespoon of soy sauce and set side. This will be your sauce. If you want it extra saucy double these portions.

6) Heat a drizzle of oil in a pan over medium high heat. Add zucchini and a pinch of salt. Once cooked, remove and set aside.

7) Repeat this processed with the shredded carrots.

8) Heat another drizzle of olive oil in the same pan over medium-high heat. Add fresh ginger and garlic & cook until fragrant, about 30 seconds.

9) Add chicken and cook until no longer raw in the center.

10) Shred the chicken and then pour 1 1/2 tablespoon of soy sauce until evaporated. Season with salt and pepper.

9) Divide rice between bowls & then top with chicken, zucchini & carrots. Drizzle sauce on top for flavor.

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