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Grilled chicken, bok choy and shiitake mushrooms

Grilled Chicken Rice Bowl with Bok Choy

A healthy brown rice bowl full of grilled chicken, bok choy, shiitake mushrooms and a tamari and honey dressing.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Gerry Speirs


  • For The Dressing!
  • 1/4 cup lemon juice
  • 2 tbsp plus 2 tsp Tamari
  • 2 tbsp plus 2 tsp honey
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground dried ginger
  • Salt and black pepper to taste
  • 1/4 cup sesame oil
  • 1 medium sized chicken breast grilled and cubed
  • 2 cups of cooked brown rice
  • 2 tablespoons olive oil
  • 2 cups Shiitake mushrooms larger ones sliced
  • 2 bunches baby bok choy
  • 1 clove garlic minced
  • 1/4 cup roasted chopped cashew nuts
  • 1/4 cup chopped fresh cilantro


  • In a bowl, combine the lemon juice, Tamari, honey, pepper flakes, ginger, salt and pepper and whisk well.
  • Slowly add the sesame oil whisking until the mixture becomes a little thicker. Set aside.
  • Season the chicken with any rub you have available and like.
  • Grill it over a high heat until fully cooked.
  • In a pan heat the olive oil until warm. Add the mushrooms and garlic and cook for about 4 minutes over a medium heat.
  • Slice the bottom parts of the bok choy and add to the mushrooms.
  • Saute for another 3-4 minutes and the bok choy has wilted a little.
  • Place the brown rice in a bowl.
  • Drizzle about 2 tablespoons of the dressing over the rice
  • Top with the mushrooms and bok choy on one side.
  • Dice the chicken into chunks and add to the rice.
  • Top with the cashew nuts and fresh cilantro.
  • Drizzle some more dressing over the whole bowl.
  • Serve at once.