Grilled Asian Chicken Bowls with Amy's Kosher Taste

A huge thank you to Amy’s Kosher Taste for sponsoring this blog post. As always, all opinions are my own.

If you missed the first delicious recipe from our collab with Amy, check it out here! Those Beef Lettuce Wraps were so good, that I’m excited to bring you something that might even TOP that…if it’s possible. Presenting, Grilled Asian Chicken Bowls! Super yum! And per usual, super easy.

Don’t forget to pick up Amy’s book, Kosher Taste, for recipes like this and more.

GRILLED ASIAN CHICKEN BOWLS

I love this recipe , it is so fun and family friendly! Choose whatever vegetables you like, included are our top choices but please make this your own!

Marinade for 8 breasts or 12 thighs

2 tablespoons sesame oil
1 tablespoon sriracha – we left this out because we don’t like spicy in my house
4 tablespoons honey
2 tablespoons rice vinegar
4 tablespoons soy sauce
2 tablespoons dried onion flakes
1 teaspoon dried chili lime spice

Marinate for 1 hour. Grill. Serve topped with sautéed snow peas, carrots and green onion.

For the bowls:

1-2 tablespoons oil
1 onion, sliced
1 cup grated carrots
1 cup sliced mixed mushrooms
3-4 mini bok choy, cleaned and sliced
1 cup sugar snap peas or snow peas
Red pepper, thinly sliced
1/2 cups noodles or rice (whatever is easier), prepared
Chicken broth (I love to use my leftover chicken soup)
Soy sauce to taste

1. Once chicken is prepared set aside.

2. In a large skillet heat oil.

3. Sauté onions until translucent , then add the carrots, mushrooms, bok choy and snow peas.

4. Now it’s time to create your dinner bowl.

5. Start by putting your rice or noodles in the bowl, then layer with your vegetables and chicken and finally fill with you broth and soy sauce to taste. Finally garnish with your sliced red pepper.