Description
These restaurant-worthy sesame chicken rice bowls deliver a perfect balance of sweet, savory, and nutty flavors. Made with tender chicken, glossy sauce, fluffy jasmine rice, and fresh vegetables, they’re a quick, budget-friendly, and family-friendly meal that’s easy to customize.
Ingredients
2 boneless chicken breasts or thighs, cut into bite-sized pieces
2 cups cooked jasmine rice
1 cup steamed broccoli
1 cup shredded carrots
3 tbsp gluten-free tamari or soy sauce
2 tbsp honey or maple syrup
1 tbsp sesame oil
2 tsp rice vinegar
1 tbsp cornstarch (or flour for a matte sauce)
1 clove garlic, minced
1 tsp grated ginger
2 green onions, sliced or chopped
Toasted sesame seeds for garnish (optional)
Instructions
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink.
In a bowl, whisk together tamari, honey, rice vinegar, garlic, ginger, and 1 tsp cornstarch. Pour over chicken, reduce heat, and simmer for 3-5 minutes until thickened.
Steam broccoli in a separate pan until bright green and tender-crisp. Shred carrots if using whole.
Serve chicken and sauce warm over rice, topped with steamed broccoli, shredded carrots, green onions, and sesame seeds.
Notes
Substitute any vegetables (e.g., snap peas, bell peppers) for a twist.
Use white or brown rice if jasmine is unavailable.
Double the sauce for extra heartiness.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: chicken
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 rice bowl (¼ of recipe)
- Calories: 420
- Sugar: 15g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg