17 Homemade Rice Bowls Under 30 Minutes

How To Make Korean Honey Gochujang Chicken (Air Fryer Recipe)

Get ready for a sticky, spicy treat with this Korean Honey Gochujang Chicken! Air-fried to crispy perfection, it’s the ultimate healthy meal prep option that’ll make your taste buds dance. Whip up this easy dish for an at-home feast that’s as good as takeout. Try it out tonight and save this recipe for your next Asian-inspired dinner!

Ingredients
6 chicken thighs (boneless, keep the skin on)
2 cloves of garlic, grated with microplane
3 stalks of green onions, white and green parts separated
2 tablespoon gochujang paste
2 tablespoon honey
3 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil

Instructions
- Debone the Chicken (if necessary): Use a sharp knife or kitchen shears to remove the bones from the chicken thighs.
- Prepare the Marinade: Grate garlic and thinly slice green onions, separating the white and green parts.
- Mix the Marinade: In a bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, grated garlic, and the white parts of the green onions.
- Marinate the Chicken: Coat the chicken thighs in the marinade and let sit for at least 15 minutes.
- Cook the Chicken:
Air Fryer: Preheat to 375°F and cook chicken for 20 minutes, flipping halfway.
Oven: Preheat to 425°F, bake on a lined sheet for 30-35 minutes, flipping halfway, and broil for the last 3 minutes for a crisp finish.
- Serve: Serve with rice and garnish with green onion tops.

Homemade Stir Fry Broccoli Cashew Chicken

This Stir Fry Broccoli Cashew Chicken is a healthy, satisfying dish filled with crunchy cashews and tender chicken, tossed in a savory Asian sauce. Perfect for meal prep or an easy weeknight dinner, this recipe is a must for those craving wholesome flavors. Ready to make it at home? Save this delicious recipe for a quick and nourishing meal!

Ingredients
6 chicken thighs (boneless, skinless, cut into bite-size pieces)
1 teaspoon cornstarch
½ teaspoon salt
½ teaspoon white pepper
1 small onion (diced)
2 cloves garlic (minced)
2 cups broccoli (cut into small bite-size pieces)
2 tablespoon neutral oil

Stir Fry Sauce:
½ cup chicken broth (or water)
2 tablespoon light soy sauce
2 tablespoon honey
1 tablespoon vegetarian oyster sauce
1 tablespoon sesame oil
1 teaspoon cornstarch

Instructions
- Prepare the Sauce: In a small bowl, whisk together chicken broth, light soy sauce, vegetarian oyster sauce, sesame oil, and honey. Set aside.
- Prepare the Chicken and Ingredients: Cut the chicken into small bite-sized pieces and mix with cornstarch, salt, and pepper. Cut the broccoli into bite-sized pieces, and mince the garlic and onion.
- Cook the Chicken: Heat oil in a pan over medium-high heat and cook the chicken for 7 minutes until browned, crispy, and cooked through. Remove and set aside.
- Stir Fry the Aromatics and Broccoli: In the same pan, sauté the garlic and onion for 1 minute until fragrant. Add the broccoli with a splash of water, cover, and cook for 2-3 minutes until tender but crisp.
- Combine and Serve: Return the chicken, garlic, and onion to the pan. Add the sauce and toss everything together, cooking for another 2-3 minutes until the sauce thickens slightly. Garnish with chili crisp and green onions before serving over rice or noodles.

The Best Asian One Pot Scallion Chicken & Rice

Say goodbye to a pile of dirty dishes with this One Pot Scallion Chicken & Rice recipe! It’s packed with flavors and has everything you need for a quick, healthy meal at home. Plus, this easy dish is ideal for meal prep. Save this recipe and enjoy a satisfying, minimal-effort dinner anytime!

Ingredients
6 bone-in skin-on chicken thighs (remove the skin for a healthier dish)
1 ¾ cup chicken stock or broth
1 cup rice (I used jasmine)
3-inch sliced ginger
2 tablespoon minced garlic
1 minced shallot
1 tablespoon fish sauce or soy sauce
GINGER SCALLION OIL SAUCE: (OPTIONAL HIGHLY RECOMMENDED)
5 tablespoon avocado oil (neutral oil)
2 stalks of green onions
2 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Pinch of salt

Instructions
- Prepare the Chicken and Rice: Trim excess fat from the chicken, season with salt and pepper, and set aside. Rinse the rice and prepare the aromatics by peeling and slicing ginger, and mincing garlic and shallot.
- Sear the Chicken: In a skillet with a bit of oil, sear the chicken on both sides in batches for added flavor, then set aside. Keep 2 tablespoons of oil in the pan.
- Sauté Aromatics and Rice: Sauté the ginger, shallot, and garlic in the skillet, then add the rinsed rice and cook for 2-3 minutes until well-coated with oil. Add broth or chicken stock and fish sauce, bringing it to a boil.
- Simmer: Once boiling, lower the heat to a gentle simmer, add back the chicken with its juices, cover, and simmer for 20 minutes.
- Make Scallion Oil Sauce: While the chicken and rice cook, mince green onions, ginger, and garlic, then place them in a heat-proof bowl. Heat avocado and sesame oils, then pour over the aromatics and mix. Check that the chicken reaches 165°F and the rice is cooked, then serve and enjoy!

Miso Glazed Baked Chicken Thighs (Can Be Grilled or Air Fried Too)

Add a touch of umami to your dinner with these Miso Glazed Chicken Thighs—baked, grilled, or air-fried to perfection. They’re easy, healthy, and perfect for meal prep! Whether it’s for an at-home dinner or your lunchbox, this recipe will impress. Save this for your next Asian-inspired dish!

Ingredients
2 tablespoon of shiro miso
2 tablespoon of mirin
1 tablespoon soy sauce
1 tablespoon of white sugar
2 teaspoon of sambal oelek or chili oil
1 clove of minced garlic
1 teaspoon of ginger paste

Instructions
- Prepare the Marinade: In a bowl, mix white miso, mirin, soy sauce, sugar, sambal oelek, garlic, and ginger until the sugar dissolves.
- Marinate the Chicken: Place chicken thighs in a bag or dish, pour marinade over them, and refrigerate for at least 30 minutes or overnight.
- Air Frying Method: Preheat air fryer to 375°F. Place chicken skin side down, cook for 18-22 minutes, flipping halfway, until golden and 165°F inside.
- Grill Method: Preheat grill to medium-high, oil grates, and grill chicken for 6-8 minutes per side, until 165°F.
- Oven Method: Preheat oven to 425°F, line a baking sheet, and bake chicken for 25-30 minutes. Broil for 2-3 minutes for a crispy finish.

Korean Chicken Rice Bowl (40-Minute Recipe)

Packed with bold flavors, this Korean Chicken Rice Bowl is a complete meal made in just 40 minutes! It’s a fantastic choice for healthy meal prep or a cozy night in. With tender chicken and savory rice, it’s Asian comfort food at its best. Save this easy recipe to enjoy a delicious homemade bowl anytime!

Ingredients
Sesame Sticky Sauce
4 tablespoon water
2 tablespoon sweet thai chili sauce
2 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 tablespoon soy sauce (or tamari)
1 tablespoon sriracha
1 tablespoon cornstarch
Serve with rice and vegetables.

Instructions
- Prepare the Chicken: Remove the bones from the chicken breasts while keeping the skin on, and pat them dry with paper towels.
- Make the Sticky Sesame Sauce: In a small bowl, mix water, sweet Thai chili sauce, rice vinegar, sesame oil, oyster sauce, soy sauce, sriracha, and cornstarch. Set aside.
- Pan Fry the Chicken: Heat avocado oil in a wok or large skillet over medium-high heat. Sauté smashed garlic and the white parts of green onions for a minute. Cook the chicken breasts skin side down for 5-7 minutes until crispy, then flip and cook for another 5-7 minutes until the internal temperature reaches 165°F (75°C).
- Add Sauce: Pour the sesame sauce over the chicken (avoiding the skin for crispiness) and gently toss to coat. Let it simmer for 1-2 minutes until thickened.
- Serve: Transfer the chicken to a plate, garnish with the green parts of the sliced green onions, and serve hot with rice or your favorite side dishes. Enjoy!

Quick & Easy Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl is a simple and quick recipe that’s perfect for busy days! With an Asian-inspired teriyaki glaze, it’s both healthy and delicious, making it an ideal meal prep option. Try making this easy dish at home for a satisfying, no-fuss dinner. Save this recipe for a flavor-packed bowl!

Ingredients
6 pieces of chicken thighs (boneless skinless)
¼ cup of soy sauce
3 tablespoon of sugar
2 tablespoon mirin
2 tablespoon sake (optional)
1 tablespoon cornstarch
3 tablespoon water (cornstarch slurry)
4 pieces of smashed garlic
1 inch of sliced ginger
2 tablespoon of avocado oil
1 tablespoon of sesame oil

Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure even cooking and a nice sear.
- Cook the Chicken: Heat a skillet over medium-high heat, add 2 tablespoons of cooking oil, and swirl to coat the pan.
- Pan-Fry the Chicken: Add the chicken thighs to the hot pan and cook for about 7 minutes per side, until golden brown. Remove and set aside, then blot excess oil with a paper towel.
- Make the Teriyaki Sauce: In the same pan, sauté garlic and ginger until fragrant. Add sake and let it evaporate, then mix in soy sauce, mirin, and sugar. Stir in a cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens.
- Finish the Teriyaki Chicken: Return the chicken to the pan, cook for an additional 5 minutes, then add sesame oil. Garnish with green onions and serve with Sesame Cucumber Salad and steamed rice.

Crispy Beef Rice Bowl - fast, easy and healthy

Craving something crispy and delicious? This Asian Beef Rice Bowl is fast to make, healthy, and loaded with flavor. Ideal for meal prep or a quick dinner, this recipe has everything you want in a homemade Asian dish. Save this for a satisfying meal that’s easy to whip up at home!

Ingredients
1 lb ground beef
1 sliced red onion
4 cloves of minced garlic
1” minced ginger
3 tablespoon sweet Thai chili sauce (sub: honey)
2 tablespoon of oyster sauce
2 tablespoon of light soy sauce
2 tablespoon rice vinegar
2 tablespoon sriracha
1 tablespoon of neutral oil (grapeseed oil)
1 tablespoon of sesame oil
Beef Bowl Ingredients:
Steamed or charred vegetables (I used french beans)
White rice
Fried Egg
Garnish with sesame seeds and green onion

Instructions
- Prepare the Beef: In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Sauté sliced red onion until translucent, then add minced garlic and ginger, cooking until fragrant. Add ground beef and cook until browned, about 5-7 minutes.
- Create the Flavorful Sauce: In a small bowl, whisk together sweet Thai chili sauce, oyster sauce, light soy sauce, rice vinegar, and sriracha. Pour the sauce over the cooked beef, stir to coat, and let it simmer for 2-3 minutes. Add sesame oil in the last minute of cooking to enhance flavor and crispiness.
- Assemble Your Beef Bowls: Serve each bowl with a generous scoop of white rice. Top the rice with the beef mixture, then add a fried egg on top for creaminess.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the beef bowl for flavor and visual appeal. For added nutrition, serve with steamed or charred vegetables like French beans on the side.

Korean BBQ Beef Bulgogi Rice BOWL

Make dinner exciting with this Korean BBQ Beef Bulgogi Rice Bowl! It’s filled with savory flavors that make for an easy, healthy at-home meal or meal prep go-to. Enjoy the taste of Korean BBQ right in your own kitchen. Save this recipe and enjoy a delicious Asian-inspired bowl anytime!

Ingredients
1 lb extra lean ground beef

Bulgogi Sauce
¼ cup gochujang paste (optional - highly recommended)
¼ Asian pear
¼ onion
3 stalks green onion, sliced (white and green parts separated)
2 garlic cloves
1 inch ginger
2 tablespoon sweetener (sugar or honey)
2 tablespoon low-sodium soy sauce
2 tablespoon mirin
2 tbsp rice vinegar

Instructions
- Blend all the marinade ingredients, then mix it thoroughly with the ground beef in a large bowl and set aside.
- Prep side dishes and cook your rice while the beef marinates.
- In a wok, heat grapeseed oil over medium-high, add the marinated beef, and let it cook undisturbed for 3 minutes.
- Once the beef has caramelized and most liquid has evaporated, sauté for about 6 minutes until it reaches your desired texture.
- Serve the spicy beef bulgogi with your prepared sides and enjoy!

One Pot Asian Beef Pepper Rice (Pepper Lunch Inspired)

For a hearty, flavor-packed meal, this Asian Beef Pepper Rice is an easy one-pot recipe inspired by Pepper Lunch. It’s fast, simple, and healthy—perfect for meal prep or a cozy dinner at home. Ready to enjoy? Save this recipe for a comforting meal that’s easy to make!

Ingredients
1 ribeye steak thinly sliced
Half an onion, thinly sliced
1 cup frozen corn
1 cup rice (day old rice is best)
2 tablespoon of cold butter
2 cloves of garlic, minced
Beef Pepper Sauce:
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon black pepper
1 clove of garlic grated
Garnish with green onions

Instructions
- Prepare the Ingredients: Thinly slice the ribeye steak (freeze for 30 minutes beforehand to make slicing easier), and slice the onion into thin strips. Ensure your rice is day-old for the best texture.
- Make the Beef Pepper Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, and black pepper.
- Cook Beef Pepper Lunch: Heat a large skillet or wok over medium-high heat with a splash of oil. Sauté the sliced onions until translucent, then add garlic for 1 minute.
- Add Ingredients: Push the onions to one side of the pan, add frozen corn to the other side, and make room for the beef ribeye and rice. Sear the beef for 3 minutes without touching it, then add the rice and cold butter.
- Combine and Serve: Drizzle the Beef Pepper Sauce over everything, mix well, and garnish with green onions. Enjoy your delicious dish!

Korean Grilled BBQ Flanken Short Ribs

These Korean Grilled BBQ Flanken Short Ribs are juicy, tender, and packed with Asian-inspired flavors. They’re perfect for a healthy dinner or even a fun meal prep idea to keep things interesting. Bring a taste of Korean BBQ to your table tonight. Save this recipe for a unique twist on BBQ!

Ingredients
For the Beef Ribs:
3 lbs beef flanken short ribs

For the Marinade:
½ Korean pear
1 stalk of green onion
2 garlic cloves
1-inch piece of ginger
¼ cup soy sauce
3 tablespoon brown sugar
2 tablespoon mirin
2 tbsp sesame oil
1 tablespoon avocado oil

Instructions
- Blend the Marinade: Combine all marinade ingredients in a blender and blend until smooth.
- Marinate the Ribs: Place flanken short ribs in a container, pour the marinade over them, and refrigerate for at least 2 hours (overnight for best flavor).
- Preheat the Grill: Heat the grill to medium-high. Remove ribs from marinade, letting excess drip off, and discard the marinade.
- Grill the Ribs: Grill ribs for 3-4 minutes per side until charred and cooked to your preference.
- Alternative Cooking Methods: For air fryer, cook at 400°F for 8-10 minutes, flipping halfway. For oven, bake at 400°F for 20-25 minutes on a rack, flipping halfway.

20-Minute Spicy Shrimp Fried Rice (Asian Recipe)

Whip up this Spicy Shrimp Fried Rice in just 20 minutes for a quick, flavorful meal. It’s easy, packed with protein, and a perfect option for meal prep or a fast weeknight dinner. Enjoy this healthy, spicy rice bowl with an Asian twist. Save this recipe to try an easy homemade favorite!

Ingredients
10-12 pieces of frozen shrimp or prawns (defrosted in ice-cold water for 10 minutes)
2 cups day-old rice
1 tablespoon chili oil (I used Momofuku)
2 cloves of minced garlic
3 stalks of green onions (separate the white from the green part)
1 tablespoon soy sauce or tamari
½ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoon tablespoon butter (2 tablespoon for the shrimp and 1 tablespoon for the rice)
1 tablespoon avocado oil

Instructions
- Prepare the Ingredients: Thaw the shrimp in ice-cold water for 10 minutes, then pat dry. Finely chop the green onions, separating the white and green parts, and mince the garlic.
- Sauté Shrimp: Heat a large wok or skillet over medium-high heat, add butter, shrimp, chili oil, and a bit of garlic. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque, then set aside.
- Make Fried Rice: In the same pan, add oil and minced garlic, sautéing for about 30 seconds. Add the white parts of the green onions and cook for another minute. Then, add cooked rice and butter, breaking up any clumps, and sauté for 2 minutes. Stir in soy sauce, white pepper, and sesame oil, mixing well.
- Combine: Gently fold in the cooked shrimp and green parts of the onions, cooking for an additional 2-3 minutes to meld the flavors and allow the rice to get crispy.
- Garnish and Serve: Garnish with fried garlic and a drizzle of chili oil, then serve hot and enjoy your flavorful dish!

The Best Spicy Stir-Fry Mongolian Beef

Bold and spicy, this Mongolian Beef Stir-Fry is perfect for a fast, delicious meal that’s healthy and satisfying. Great for meal prep or a quick dinner at home, this recipe hits all the right notes. Craving something with a kick? Save this recipe for a delicious Asian-inspired dish!

Ingredients
1 lb beef top sirloin, cut into strips
2 tablespoon of water
1 tablespoon cornstarch
1 tablespoon of soy sauce
4 tablespoon avocado oil
6 garlic cloves, smashed
6 green onions, cut into 1-inch pieces (white and green parts separated)
6 dried chilis - OPTIONAL
2-inch piece of ginger, julienned

For the Mongolian Beef Sauce:

½ cup water
4 tablespoon hoisin sauce
2 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoon of cornstarch
1 tbsp sambal oelek (garlic chili paste) OPTIONAL
1 teaspoon black pepper

Instructions
- Marinate the Beef: Mix water, cornstarch, and soy sauce in a bowl, then coat the sliced beef and let it marinate for 15-20 minutes.
- Prepare the Sauce: In another bowl, whisk together water, hoisin sauce, oyster sauce, soy sauce, cornstarch, sambal oelek (optional), and black pepper. Set aside.
- Cook the Beef: Heat oil in a skillet or wok over medium-high heat. Cook the marinated beef in batches until browned, then remove and set aside.
- Stir-Fry Aromatics and Combine: In the same pan, heat more oil and stir-fry garlic, chilis (optional), and ginger until fragrant. Add the white parts of green onions, then return the beef to the pan and pour in the sauce, letting it simmer until thickened.
- Finish and Serve: Add the green parts of the green onions, cook for a minute, and serve the Mongolian beef hot over rice or noodles.

Easy One Pot Spanish Chicken Chorizo Rice Bowl

For a quick, hearty meal, try this Spanish Chicken Chorizo Rice Bowl made in just one pot! Perfect for meal prep or an easy dinner, it combines spicy chorizo and tender chicken for a flavorful dish. Love simple recipes with big flavors? Save this to bring some Spanish flair to your next meal!

Ingredients
6 bone-in skin-on chicken thighs (remove the skin for a healthier dish)
1 ¾ cup chicken stock or broth
1 cup rice (I used jasmine)
3-inch sliced ginger
2 tablespoon minced garlic
1 minced shallot
1 tablespoon fish sauce or soy sauce
GINGER SCALLION OIL SAUCE: (OPTIONAL HIGHLY RECOMMENDED)
5 tablespoon avocado oil (neutral oil)
2 stalks of green onions
2 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
Pinch of salt

Instructions
- Prepare the Chicken and Rice: Trim and season the chicken with salt and pepper. Rinse the rice and set it aside. Peel and slice the ginger, and mince the garlic and shallot.
- Sear the Chicken: In a skillet with a bit of oil, sear the chicken on both sides for added flavor. Set the chicken aside after searing.
- Sauté the Aromatics and Rice: Sauté the ginger, garlic, and shallot in the skillet. Add the rinsed rice and stir for 2-3 minutes to coat the grains.
- Simmer with Broth: Pour in the chicken broth and fish sauce, bring it to a boil, then lower the heat. Return the chicken to the pan, cover, and simmer for 20 minutes.
- Make the Scallion Oil Sauce: Mince the green onions, ginger, and garlic. Pour hot oil over them and mix well. Check the chicken and rice for doneness, then serve with the scallion oil sauce. Enjoy!

Pan-Fried Sticky Honey Hoisin Chicken (4-Ingredient Recipe)

With only four ingredients, this Sticky Honey Hoisin Chicken is quick to make and absolutely delicious. Pan-fried for a perfect texture, it’s a fun and healthy recipe that’s ideal for meal prep. Craving something sweet and savory? Save this recipe for a tasty Asian-inspired treat!

Ingredients
8 pieces of boneless chicken thighs (boneless skinless preferred)
⅓ cup hoisin sauce
¼ cup sriracha
¼ cup honey

Instructions
- Pat the chicken thighs dry with a paper towel for a crispy sear.
- Heat a skillet over medium-high heat and cook the chicken, skin side down, until crispy (about 10 minutes).
- Flip the chicken, reduce heat to medium, and add hoisin sauce, sriracha, and honey, stirring to coat.
- Continue cooking, occasionally basting with sauce, until the chicken reaches 165°F (10-15 minutes). Add water or broth if the sauce gets too thick.
- Let the chicken rest for a few minutes before serving with rice and vegetables. Enjoy!

How To Make Authentic Spicy Chicken Bulgogi (Korean Style)

Spicy, flavorful, and easy to make, this Chicken Bulgogi is a must-try Korean recipe for at-home dinners. Perfect for healthy meal prep, it brings the taste of Korean cuisine to your kitchen. Love a bit of heat? Save this easy, authentic recipe for your next meal!

Ingredients
8 boneless skinless chicken thighs
Chicken Bulgogi Marinade:
¼ of Korean pear
1 stalk of green onion
3 tablespoon cup soy sauce
2 tablespoon brown sugar
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon avocado oil
1 garlic clove
½ inch ginger

Instructions
- Blend all marinade ingredients until smooth (add gochujang for spice).
Marinate chicken thighs in an airtight container for at least 1 hour, or overnight for best results.
- Air Fryer: Preheat to 385°F, cook chicken for 25 minutes, flipping a couple of times for a caramelized crust.
- Pan Fry: Cook chicken in a skillet on medium-high heat for 7 minutes per side, then add marinade and cook until internal temperature reaches 165°F.
- Grill: Preheat grill, cook chicken on low for about 8 minutes per side until internal temperature reaches 165°F.

How to Make Filipino Pork Adobo Recipe with Coconut Milk

This Filipino Pork Adobo with Coconut Milk is rich, savory, and incredibly comforting. A perfect meal prep recipe or dinner idea that’s simple and satisfying, it’s ideal for those craving a unique, delicious dish. Ready to try this classic Filipino favorite? Save this recipe and bring bold flavors to your table!

Ingredients
3 lbs pork shoulder, cubed
1 onion, minced
6 cloves of garlic, smashed
¼ cup soy sauce
½ cup vinegar
½ cup water
1 tablespoon brown sugar
1 tablespoon black peppercorns
5 bay leaves
1 can coconut milk (make sure you use no sugar)

Instructions
- Sear the Pork: Cube the pork shoulder, then brown it in a large Dutch oven over medium-high heat, cooking until browned on all sides (about 15 minutes). Remove and set aside.
- Cook Aromatics: In the same pot, sauté minced onions and smashed garlic until translucent and fragrant.
- Deglaze and Season: Add soy sauce, water, vinegar, and scrape up the browned bits. Stir in brown sugar, black peppercorns, and bay leaves.
- Simmer with Pork: Add the pork back to the pot, simmer uncovered for 30 minutes, then add coconut milk. Simmer for an additional 30 minutes until the sauce thickens.
- Garnish and Serve: Garnish with green onions, red chili, and crispy garlic. Serve hot over steamed jasmine rice.

Asian Sweet Chili Lime Chicken - Done in just 20 minutes

Looking for a quick, flavorful chicken dish that packs a punch? This Asian Sweet Chili Lime Chicken is a perfect blend of tangy and sweet, ready in only 20 minutes. It’s perfect for healthy meal prep or a delicious at-home dinner in a hurry. Save this easy recipe and bring a taste of Asian cuisine to your kitchen!

Ingredients
6 - 8 pieces of skinless boneless chicken thighs
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon of avocado oil for frying
1 inch of julienned ginger
1 tablespoon of minced garlic (3 cloves)
Sweet Chili Lime Sauce:
Zest and juice of 1 lime
2 tablespoon Soy sauce
2 tablespoon sweet chili sauce
1 tablespoon sesame oil

Instructions
- Season chicken thighs with a spice mix of smoked paprika, garlic powder, onion powder, salt, and pepper.
- Whisk together lime zest, lime juice, soy sauce, and sweet chili sauce to make the sauce. Optionally, add sesame oil.
- Heat oil in a skillet and cook chicken thighs until golden brown on both sides. Remove from the pan.
- Sauté ginger and garlic, then pour in the sauce. Add the chicken back, simmer for a few minutes to coat with the sauce.
- Serve hot, garnished with lime zest, alongside rice or vegetables.