Sesame Ginger Chicken Bowl (Printable Version)

Tender chicken, crisp vegetables, and fragrant sesame-ginger sauce combine in a vibrant rice bowl.

# Ingredient List:

→ Proteins

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

→ Marinade & Sauce

02 - 3 tablespoons low sodium soy sauce
03 - 2 tablespoons toasted sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey or maple syrup
06 - 2 tablespoons fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tablespoon 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 tablespoons toasted sesame seeds
16 - Fresh coriander (cilantro) leaves
17 - Lime wedges

# Directions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Reserve half the mixture for drizzling and pour the remainder over the chicken; marinate for 15 minutes.
02 - Rinse rice under cold water until clear. Combine 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 pieces, discard marinade, and cook stirring for 5 to 7 minutes until golden and cooked through. Remove and keep warm.
04 - In the same pan, quickly stir-fry carrot, bell pepper, and sugar snap peas for 2 to 3 minutes until just tender yet crisp.
05 - Divide rice evenly among four bowls. Top each with cooked chicken and stir-fried vegetables. Drizzle reserved sauce over the top.
06 - Sprinkle with sliced spring onions, toasted sesame seeds, coriander leaves, and serve with lime wedges immediately.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, and you only need one pan after the rice is done.
  • The sesame-ginger sauce does all the work, turning simple ingredients into something that tastes like takeout.
  • You can swap the chicken for tofu or use whatever vegetables are in the crisper drawer.
02 -
  • Don't skip rinsing the rice, cloudy water means starchy rice that clumps and sticks.
  • Cook the chicken in a single layer without crowding the pan, or it will steam instead of getting golden.
  • Reserve half the sauce before marinating, using marinade that touched raw chicken as a drizzle is not safe.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds until fragrant, it makes them taste richer and adds another layer of flavor.
  • Use a microplane to grate the ginger, it breaks down finer and distributes more evenly than chopping.
  • If you love heat, add a few slices of fresh red chili to the stir-fry for a bright, sharp kick.
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