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Simple Recipes for Every Day

Rice Bowl with Turmeric Ginger Chicken

A rice bowl with turmeric ginger chicken, avocado, red cabbage, lime wedges and cilantro ranch
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  20 min

Ingredients

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon turmeric
  • 2 tablespoons freshly grated ginger
  • ¼ cup chopped fresh cilantro
  • ¼ cup freshly squeezed lime juice, from 2 limes
  • 2 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 pounds boneless, skinless chicken thighs, thinly sliced

For the Cilantro Ranch

  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • ¼ cup chopped fresh cilantro
  • 1 jalapeño, seeded and diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt

For serving

  • Cilantro lime rice
  • Red cabbage, thinly shaved
  • Avocado, pitted and thinly sliced
  • Fresh cilantro leaves for serving

Method

  1. In a large bowl, combine the garlic powder, onion powder, turmeric, ginger, cilantro, lime juice, honey, olive oil, salt, and pepper. Add the chicken and toss to coat well. Let marinate at room temperature for 15 minutes or up to overnight in the refrigerator.

  2. While the chicken marinates, heat a large nonstick skillet over medium-high heat. Working in batches, add the chicken in a single layer and cook, undisturbed, 2-3 minutes per side, or until cooked through and the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Transfer the chicken to a separate large bowl.

  3. Meanwhile, make the Cilantro Ranch. In the base of a food processor or blender, combine the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, onion powder, garlic powder, and salt until smooth.

  4. To serve, divide the cilantro lime rice between bowls. Top with the chicken, red cabbage, and avocado. Drizzle with cilantro ranch over and garnish with fresh cilantro.