Sticky Char Siu Chicken Bowls
Looking for more Balanced Bowls? Try my Shredded Chicken & Rice Bowl or my Creamy Tuna & Cucumber Rice Bowl
Helpful Tips
Storage
Store chicken, rice, and vegetables separately in airtight containers in the fridge for up to 4 days.
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Substitutions
- Chicken breast → chicken thigh
- Jasmine rice → brown rice, basmati, or quinoa.
- Edamame → snow peas.
- Cabbage → shredded lettuce or slaw mix
Serving Suggestions
Serve as a balanced bowl on its own, or add a soft-boiled egg for extra protein. Lime wedges, chilli flakes, or coriander brighten the bowl
Helpful Tips
Storage
Store chicken, rice, and vegetables separately in airtight containers in the fridge for up to 4 days.
Substitutions
- Chicken breast → chicken thigh
- Jasmine rice → brown rice, basmati, or quinoa.
- Edamame → snow peas.
- Cabbage → shredded lettuce or slaw mix
Serving Suggestions
Serve as a balanced bowl on its own, or add a soft-boiled egg for extra protein. Lime wedges, chilli flakes, or coriander brighten the bowl
Ingredients
For the Char Siu Marinade & Drizzle:
- 2 garlic cloves, minced
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 1/4 tsp Chinese five spice
- ½ tsp sesame oil
- 1 tbsp rice vinegar
For the Chicken:
- 750g chicken breast, sliced horizontally to make thinner pieces, then pounded to even thickness
- 1 tbsp neutral oil
Bowl Base
- 2 cups cooked jasmine rice
- 2 cups shelled edamame, cooked
- 3 cups shredded green cabbage
- 1 cucumber, sliced
Optional toppings: sesame seeds, coriander, lime wedges
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Char Siu Marinade & Drizzle:
- Mix all char siu marinade ingredients in a bowl.
- Before adding chicken, set aside 3 tablespoons of the marinade in a small saucepan. This will be your drizzle sauce.
- Slice chicken breasts horizontally and pound to an even thickness. This helps them cook quickly and stay tender
- Add chicken to the remaining marinade and toss to coat.
For the Chicken:
- BBQ: Medium-high heat, cook 3–4 minutes per side until caramelised and cooked through.
- Pan: Heat oil in pan over medium-high heat. Cook 3–4 minutes per side until browned and just cooked through.
Rest 5 minutes, then slice.
For the drizzle sauce:
- Simmer the reserved marinade for 2–3 minutes until slightly thickened and glossy.
To serve:
- Divide rice, cabbage, edamame, and cucumber between bowls.
- Top with sliced char siu chicken and spoon over the warm drizzle sauce.
- Finish with sesame seeds, coriander, and lime if using.
Ingredients
For the Char Siu Marinade & Drizzle:
- 2 garlic cloves, minced
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 1/4 tsp Chinese five spice
- ½ tsp sesame oil
- 1 tbsp rice vinegar
For the Chicken:
- 750g chicken breast, sliced horizontally to make thinner pieces, then pounded to even thickness
- 1 tbsp neutral oil
Bowl Base
- 2 cups cooked jasmine rice
- 2 cups shelled edamame, cooked
- 3 cups shredded green cabbage
- 1 cucumber, sliced
Optional toppings: sesame seeds, coriander, lime wedges
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the Char Siu Marinade & Drizzle:
- Mix all char siu marinade ingredients in a bowl.
- Before adding chicken, set aside 3 tablespoons of the marinade in a small saucepan. This will be your drizzle sauce.
- Slice chicken breasts horizontally and pound to an even thickness. This helps them cook quickly and stay tender
- Add chicken to the remaining marinade and toss to coat.
For the Chicken:
- BBQ: Medium-high heat, cook 3–4 minutes per side until caramelised and cooked through.
- Pan: Heat oil in pan over medium-high heat. Cook 3–4 minutes per side until browned and just cooked through.
Rest 5 minutes, then slice.
For the drizzle sauce:
- Simmer the reserved marinade for 2–3 minutes until slightly thickened and glossy.
To serve:
- Divide rice, cabbage, edamame, and cucumber between bowls.
- Top with sliced char siu chicken and spoon over the warm drizzle sauce.
- Finish with sesame seeds, coriander, and lime if using.
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