Chicken Asian Bowl

I made this easy recipe for the family last week and it was beyond enjoyed by all! We even ate all the leftovers the next day (which hardly ever happens!). Now this recipe is easily adapted to ingredients you have on hand which is nice. You can swap the protein from chicken to steak to pork tenderloin. And if you don’t have the recommended vegetables just use what you have. The key with the veggies is to have them sliced super thin or chopped, think bite size pieces or smaller.

I love this recipe with thinly pounded out chicken breasts as most Asian bowl dishes are served with some sort of seafood so I like this protein difference. The key is to let the marinade sit for at least 30 minutes before grilling. Here is a video walking you through the process: