Ginger-Turmeric Asian Chicken Bowl (Low-Inflammation)

Optional backstory: A bright, anti-inflammatory weeknight bowl inspired by Asian flavors — ginger, turmeric and toasted sesame lift tender chicken and vibrant veggies over nutty brown rice.

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tbsp avocado oil or extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 cups broccoli florets
• 1 large carrot, julienned or thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1½ tbsp fresh ginger, grated
• 1 tsp ground turmeric (or 1 tbsp fresh grated turmeric)
• 2 tbsp low-sodium tamari or coconut aminos (gluten-free soy alternative)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tsp honey or maple syrup (optional)
• ½ tsp crushed red pepper flakes (optional, to taste)
• Salt and freshly ground black pepper, to taste
• 3 green onions, thinly sliced
• 2 tbsp chopped cilantro (optional)
• 2 tbsp sesame seeds, toasted
• 3 cups cooked brown rice, quinoa, or cauliflower rice for lower carbs
• Lime wedges, for serving

Marinade for chicken (quick)

• 1 tbsp tamari or coconut aminos
• 1 tsp rice vinegar
• 1 tsp grated ginger
• Pinch of black pepper

Instructions

1. Marinate the chicken: Toss chicken pieces with the marinade ingredients in a bowl. Let sit 10–20 minutes while you prep.
2. Cook the rice: Prepare brown rice or chosen base according to package directions.
3. Heat a large skillet or wok over medium-high heat. Add 1 tbsp avocado oil.
4. Sear chicken: Add marinated chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden and almost cooked through. Remove to a plate.
5. Stir-fry aromatics and veggies: Add remaining 1 tbsp oil to the pan. Sauté onion 2 minutes until translucent. Add garlic, grated ginger and turmeric; stir 30 seconds until fragrant.
6. Add broccoli, carrot and bell pepper. Stir-fry 4–5 minutes until veggies are crisp-tender. If needed, splash 2–3 tbsp water to create steam and speed cooking.
7. Combine and sauce: Return chicken to the pan. Add 2 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, and honey/maple if using. Toss to coat and heat through 1–2 minutes. Adjust salt and pepper; add crushed red pepper if you like heat.
8. Finish: Remove from heat. Stir in sliced green onions and cilantro. Sprinkle toasted sesame seeds over the top and squeeze lime juice to taste.