Sesame Ginger Chicken Bowl (Printable Version)

Tender chicken, crisp veggies, and aromatic sesame ginger sauce served atop jasmine rice.

# What You'll Need:

→ Proteins

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp low sodium soy sauce
03 - 2 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey or maple syrup
06 - 2 tbsp fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tbsp sriracha or chili garlic sauce (optional)

→ Rice

09 - 1 1/4 cups jasmine or short-grain white rice, rinsed
10 - 2 cups water

→ Vegetables

11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz sugar snap peas or snow peas, halved
14 - 2 spring onions, sliced

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - Fresh coriander leaves
17 - Lime wedges

# Directions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Pour half over chicken and marinate for 15 minutes, reserving the remainder for drizzling.
02 - Rinse rice under cold water until clear. Combine rice and water in a saucepan; bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until tender. Fluff with a fork and set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add marinated chicken (discard marinade) and cook while stirring for 5 to 7 minutes until golden and cooked through. Remove from pan and keep warm.
04 - In the same pan, stir-fry carrot, bell pepper, and sugar snap peas for 2 to 3 minutes until crisp-tender.
05 - Divide rice among four bowls. Top with cooked chicken and vegetables. Drizzle with reserved sauce.
06 - Sprinkle with spring onions, toasted sesame seeds, fresh coriander, and serve with lime wedges immediately.

# Additional Tips::

01 -
  • Everything cooks in under half an hour, but tastes like you spent hours in the kitchen.
  • The sesame-ginger sauce is so good youll want to drizzle it on everything for days.
  • Crisp vegetables and tender chicken make every bite feel balanced and complete.
  • Leftovers heat up beautifully, so lunch the next day is already sorted.
02 -
  • Rinsing the rice is not optional, it removes the starch that makes it gummy and clumpy.
  • Reserve half the sauce before marinating, you need that clean drizzle at the end for flavor and shine.
  • Don't crowd the pan when cooking chicken, it steams instead of searing if you do.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before serving, the aroma is incredible.
  • Grate the ginger on a microplane so it melts into the sauce instead of clumping.
  • Use a wok if you have one, the high sides make tossing vegetables so much easier.
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