Asian Chicken Rice Bowl

This Asian Chicken Rice Bowl packs a ton of flavor, with a great marinade and plenty of flavors to complement the chicken! It’s savory, a little spicy, and topped with a fried egg that really ties it all in.

This Asian Chicken Rice Bowl is a weeknight dinner that will have a permanent spot in the rotation. It all starts with a marinade that carries the load in this recipe. Including Japanese BBQ sauce, soy sauce, sriracha, ginger paste, and some seasonings to top it off. The chicken really soaks all of this in for about an hour to an hour and a half, so by the time it hits the pan, it already smells like something worth waiting for!

The bowl toppings are where things get fun. The fluffy jasmine rice as the base, topped with the chicken and all of its juices, is something that is truly delicious. It is topped with julienned carrots, crisp diced bell pepper, green onion, and cilantro layered on top. You can’t forget about the avocado, which adds some creaminess to the bowl and is a perfectly fitting topping for this dish. And finally, the fried egg, ensuring the yolk is still a bit runny, so when you mix it really makes the bowl delicious!

Wait! I have to tell you something

Shhh, it’s me, Lala. This entire post, every word you’re reading, was written by my son Matty. He’s been perfecting this recipe all junior year in his off-campus house, came home, made it for us, and I immediately said, “This has to go on the site.” And I mean it when I say I only put tried and true recipes here, this one is exactly that. So proud of this kid. Take it away, Matty.

Asian Chicken Marinade ingredients

• Boneless Skinless Chicken Breasts – The base of the whole bowl. Tenderizing them before marinating makes all of the difference in how well it absorbs the flavor.
• Japanese BBQ Sauce (Bachan’s Original) – The star of the marinade. It brings a rich, savory sweetness that sets this bowl apart from anything else. Try not to substitute this one!
• Soy Sauce – Adds depth and saltiness, balancing the sweetness of the Japanese BBQ sauce beautifully.
• Sriracha – Brings a perfect amount of heat. You can dial it back if you prefer a milder bowl, but don’t skip out entirely.
• Ginger Paste – Fresh, warm, and the perfect amount of sharpness. Ginger paste is convenient and works perfectly in this marinade.
• Garlic Powder – Savory and straightforward. It rounds out the marinade without overpowering it.
• Onion Powder – Quiet but important. It adds a subtle backbone to the marinade that helps tie it all together.
• Black Pepper to Taste – Season as you go. A little helps this dish go a long way with everything else in this marinade.

Asian Chicken Rice Bowl Ingredients

• Jasmine or White Rice – I personally believe that jasmine rice is the move here. It’s slightly fragrant and has a really soft but fluffy texture that hold up well under the toppings. Be sure to keep it warm until you are ready to build the bowl!
• Bell Pepper – Any color works here, but I’m going with red. Be sure to dice the pepper into small chunks; they really add a nice crunch to the bowl. Use what you love, or use what you have in this case.
• Julienned Carrots – These add a nice, satisfying crunch and a pop of color, making the bowl look as good as it tastes.
• Green Onions – Fresh, mild, bright. What more could you ask for? It’s a perfect topping that really makes the bowl feel finished when serving it.
• Fresh Cilantro – This is a game-changer. Cilantro really adds a brightness that cuts through the richness of the chicken and avocado. If cilantro isn’t for you parsley is a good substitute.
• Avocado – Creamy and cool, which gives a perfect balance with the chicken. Definitely do not skip out on adding this to the bowl!
• Fried Egg – Cooked in the same pan as the chicken. In my opinion, this is an absolute non-negotiable; the yolk breaks over the bowl and really becomes a part of the sauce. But if eggs aren’t your thing its okay to skip this. Not loving your decision, though.
• Sesame Seeds – The finishing touch to this bowl. They add a very subtle nuttiness and some texture that bring the whole bowl together visually and flavor-wise.

How to Prepare the Asian Chicken Rice bowl

Step 1: Make the marinade and let the chicken soak – Start by tenderizing your chicken and cubing it, then place it in either a bowl or a zip-lock bag. In a separate bowl, whisk together your marinade ingredients and pour it over the chicken, making sure it is well coated. Seal or cover it up and put it in the refrigerator for at least an hour or up to an hour and a half. This is truly where all the flavor happens, so give it the time it deserves!

Step 2: Cook the rice – While the chicken marinates, get your jasmine or white rice going. Cook it according to the package directions. Fluff it up a bit with a fork when it’s done and keep it covered and warm until you’re ready to build the bowls. This is the foundation of the bowl, so don’t rush it.

Step 3: Cook the Chicken – Now it’s time to grab the marinated chicken from the fridge, get your large skillet or wok over a medium-high heat. And we can go ahead and add the chicken directly into the pan along with all of the marinade. No oil needed here, the marinade begins to caramelize and transform into a delicious, glossy sauce for the chicken. Cook the chicken for about 8-10 minutes, stirring occasionally, until cooked through and the sauce has reduced to a rich, glossy glaze. You’ll know it’s ready when the pan starts smelling absolutely incredible. Once the chicken is done, move it into a separate bowl, scooping most of the sauce in there as well, but leaving a little bit in the pan for the next step.

Step 4: Fry the egg – This is where we said to leave a little of that sauce in the pan for now. Add a little bit of oil or butter to the pan and mix it in with the sauce; that is pure flavor, and we’re going to use every bit of it. Crack your eggs right into the pan over medium heat and fry them to your liking, for me I need to make sure that yolk is still runny. The egg whites pick up all those leftover juices and turns this from just a fried egg into something amazing!

Step 5: Assemble the bowl – Start with a nice scoop of jasmine rice as your base. Add the chicken on top and be sure to spoon any juices on top as well. Then its time to layer on the toppings: the julienned carrots, diced bell pepper, thinly sliced green onion, and fresh cilantro. Fan out a few sliced of avocado on the side. Place the fried egg on top and finish with a sprinkle of sesame seeds. If you want some extra heat/flavor I like to add either more sriracha or sriracha mayo on top which never hurts. And there you have it the best Asian Chicken Rice Bowl!

This bowl holds up really well, which makes it a great option for meal prep or next-day leftovers. A little planning ahead goes a long way here.

Storing: Store the chicken in an airtight container in the refrigerator for up to 3 days. The chicken actually gets a little better as it sits, the flavors continue to develop overnight.

Keep the fresh toppings stored separately. Carrots, bell pepper, green onion, and cilantro can all be prepped and kept in their own containers in the fridge, ready to go whenever you are. Slice the avocado fresh each time, as we know it doesn’t store well once cut, and there’s no saving a brown avocado. The fried egg is always best made fresh, so plan on frying a new one when you’re ready to reheat and serve.

Reheating: Reheat the chicken and rice in a skillet over medium heat for a few minutes, stirring occasionally, until warmed through. You can also reheat in the microwave in a covered container for about 1 to 2 minutes, stirring halfway through. Once everything is warmed up, rebuild your bowl with the fresh toppings and a newly fried egg, and it’ll taste like you just made it fresh!

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Print Recipe

5 from 1 vote

Asian Chicken Rice Bowl

Delicious asian chicken rice bowl, that packs a ton of flavor and is good for any weeknight!

Prep 15 minutes mins

Cook Time 15 minutes mins

Marinating Time1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 4 Servings

Author: Lorraine Saeger

Equipment

• large skillet

Ingredients

• 4 Chicken Breasts about 2 pounds

Marinade Ingredients

• ½ cup Bachan's Japanese Barbecue Sauce
• 2 tbsp Soy Sauce
• 1 ½ tbsp Sriracha
• 2 ½ tbsp Ginger Paste
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• *Pepper to taste*

Asian Chicken Rice Bowl Toppings

• 1 small Bell Pepper diced
• 1 cup Julienned Carrots
• 2 Green Onion chopped
• 2 tbsp Cilantro chopped
• ½ Avocado pitted and diced
• 1 tbsp Sesame Seeds optional
• Fried Egg

Instructions

• Step 1 – Make the marinade and let the chicken soak: Start by tenderizing your chicken and cubing it, then place it in either a bowl or a zip-lock bag. In a separate bowl, whisk together your marinade ingredients and pour it over the chicken, making sure it is well coated. Seal or cover it up and put it in the refrigerator for at least an hour or up to an hour and a half.
• Step 2 – Cook the Rice: Jasmine or white rice according to package directions. Fluff with a fork and keep covered and warm until ready to build your bowls.
• Step 3 – Cook the Chicken: Heat a large skillet over medium-high heat. Add the cubed chicken directly into the pan along with all of the marinade — no oil needed. Cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced into a rich, glossy coating. Transfer the chicken to a bowl, scooping most of the sauce with it, but leaving a little in the pan for the next step.
• Step 4 – Fry the Egg: Add a small amount of oil or butter to the pan and mix it into the leftover sauce. Crack your eggs in over medium heat and fry to your liking. That runny yolk over the bowl is everything; trust it.
• Step 5 – Assemble the Bowl: Start with a scoop of rice as your base. Add the chicken and spoon the juices right over the top. Layer on the carrots, bell pepper, green onion, cilantro, and avocado. Place the fried egg on top, finish with sesame seeds, and add a drizzle of sriracha or sriracha mayo if you're feeling it. And there you have it.

Notes

-Be sure to cook the fried egg fresh right before serving. The same goes for cutting up the avocado.

-Tenderizing your chicken before marinating is absolutely key! Using a meat mallet or even a fork works.