Sesame Ginger Chicken Rice Bowl (Printer-friendly)

A vibrant bowl with tender chicken, crisp vegetables, and fragrant sesame ginger sauce.

# What You'll Need:

→ Proteins

01 - 1.1 lb 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 (cilantro) leaves
17 - Lime wedges

# How To Make It:

01 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Pour half the mixture over chicken and let marinate for 15 minutes. Reserve the remainder for drizzling.
02 - Rinse rice under cold water until clear. Combine rinsed rice and water in a saucepan, bring to a boil. 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 (discarding marinade) and stir-fry for 5 to 7 minutes until golden and cooked through. Remove from pan and keep warm.
04 - In the same pan, quickly stir-fry carrot, red bell pepper, and sugar snap peas for 2 to 3 minutes until crisp-tender.
05 - Divide rice evenly among four bowls. Top with cooked chicken and stir-fried vegetables. Drizzle with reserved sauce.
06 - Finish bowls with sliced spring onions, toasted sesame seeds, fresh coriander leaves, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Ready in 45 minutes flat, and most of that is hands-off rice cooking.
  • One pan for the protein and vegetables means less cleanup and more time enjoying your meal.
  • The sauce is bold enough to feel indulgent but balanced enough you won't feel weighed down afterward.
02 -
  • Don't skip rinsing the rice—it makes the difference between a fluffy bowl and a gummy one.
  • The reserved sauce matters just as much as the marinade; keeping it back is what keeps this from tasting one-note.
  • Medium-high heat on the chicken is crucial; too low and you'll steam it instead of searing it, losing that golden finish that makes it taste properly cooked.
03 -
  • If your sauce tastes too salty, add a tiny drizzle of rice vinegar; if it's too sharp, a half-teaspoon of honey balances it out instantly.
  • Toasting your own sesame seeds (if you can find them raw) elevates the whole bowl; they go from invisible to the most fragrant thing on your plate.
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