Asian Sweet and Sour Chicken Bowl

Why You’ll Love This Recipe

This recipe delivers a complete meal in a single bowl, combining protein, vegetables, and noodles with bold Asian-inspired flavors. The honey and red curry paste glaze caramelizes the chicken beautifully while keeping it juicy, and the roasted bok choy and mushrooms add depth and texture. The fragrant dressing, infused with lemongrass and ginger, elevates the dish with brightness and zest. It’s an easy yet impressive recipe for weeknight dinners or weekend gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dressing

• 1/3 cup avocado oil

• 2 tbsp fresh ginger, finely grated

• 5 green onions, finely chopped

• 1 lemongrass stalk (white part only), finely chopped

• 1/4 cup lime juice

• 2 tbsp granulated sugar

• 1 tbsp fish sauce

• 2 tsp crushed red pepper flakes

For the honey-glazed chicken and roasted vegetables

• 1 1/2 tbsp honey

• 3 tbsp avocado oil

• 3 tbsp red curry paste

• 2 tbsp tomato paste

• 2 raw chicken breasts, halved horizontally

• 225 g oyster mushrooms, sliced

• 6 baby bok choy, halved

For the bowl

• 150 g green tea noodles

• 1/2 can mandarin oranges (from a 540 ml can), drained

• Toasted sesame oil, to taste

• Green onions, finely chopped, to taste

• Sesame seeds, to taste

Directions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a small saucepan, heat avocado oil over medium-low. Add ginger, green onions, and lemongrass. Cook gently until softened and fragrant, without browning. Remove from heat and let cool.

3. In a bowl, mix honey, avocado oil, red curry paste, and tomato paste. Brush the mixture over the chicken and place on one side of the baking sheet.

4. Arrange mushrooms and bok choy on the other side of the sheet. Drizzle with a little avocado oil, season with salt and pepper. Roast everything for about 15 minutes, until chicken is fully cooked.

5. Cook the green tea noodles according to package directions. Drain and rinse under warm water.

6. Finish the dressing by stirring lime juice, sugar, fish sauce, and chili flakes into the cooled aromatic oil.

7. Assemble the bowls by placing noodles in the center. Drizzle with some dressing and toss lightly.

8. Top with roasted chicken, bok choy, and mushrooms. Garnish with mandarin slices, more dressing, a drizzle of sesame oil, green onions, and sesame seeds. Serve warm.

Servings and timing

• Servings: 4 bowls

• Prep time: 25 minutes

• Cook time: 15 minutes

• Total time: 40 minutes

Variations

• Protein swaps: Replace chicken with shrimp, pork, tofu, or tempeh for a different twist.

• Noodle alternatives: Use rice noodles, soba noodles, or even quinoa if green tea noodles aren’t available.

• Vegetable variations: Shiitake mushrooms, broccoli, or bell peppers work well in place of oyster mushrooms and bok choy.

• Spice level: Adjust the chili flakes or use mild curry paste for a less spicy dish.

• Citrus swap: Use orange juice instead of lime for a sweeter tang.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven at 325°F (160°C) until warmed through. The noodles may soften after refrigeration, so consider reheating separately and tossing with fresh dressing before serving. Freezing is not recommended, as it may affect the texture of the vegetables and noodles.

FAQs

Can I use another type of noodle instead of green tea noodles?

Yes, rice noodles, soba, or even whole wheat spaghetti make great substitutes.

Can I make this recipe ahead of time?

You can prep the dressing and glaze ahead, but assemble the bowls just before serving for the best texture.

What vegetables can I substitute for bok choy?

Broccoli, spinach, kale, or snap peas can all replace bok choy.

Is there a vegetarian version of this recipe?

Yes, swap chicken for tofu or tempeh and use soy sauce instead of fish sauce in the dressing.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), and juices should run clear.

Can I make the dressing spicier?

Yes, increase the amount of chili flakes or add a dash of sriracha.

What can I use instead of mandarin oranges?

Fresh orange slices, pineapple chunks, or even mango would pair well.

Can I cook the chicken on the stovetop instead of the oven?

Yes, pan-sear over medium heat until caramelized and fully cooked through.

How do I prevent the noodles from sticking together?

Rinse them under warm water after cooking and toss with a little sesame oil.

Is this dish gluten-free?

Yes, as long as you use gluten-free noodles and ensure your curry paste and sauces are gluten-free.

Conclusion

The Asian sweet and sour chicken bowl is a colorful, flavor-packed dish that combines sweet, tangy, spicy, and savory elements in perfect harmony. With its juicy glazed chicken, roasted vegetables, fresh citrus, and fragrant dressing, it’s a well-balanced and satisfying meal that is both nourishing and exciting. Ideal for weeknight dinners or special occasions, this bowl is sure to impress and become a go-to favorite.

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