Description
This Sesame Chicken Bowls recipe offers a flavorful and balanced meal featuring tender chicken marinated in a savory-sweet sauce, paired with fragrant jasmine rice and crisp vegetables. Perfect for a quick weeknight dinner, it combines rich sesame oil, honey, and soy sauce to create a delicious glaze that coats juicy chicken pieces, served alongside colorful bell peppers and carrots for added crunch and nutrition.
Ingredients
Scale
Chicken and Marinade
- 500 grams boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
Cooking
- 4 tablespoons sesame oil
Rice and Vegetables
- 200 grams jasmine or brown rice
- 1 bell pepper, sliced
- 1 large carrot, julienned
- 2 green onions, chopped
Garnish
- Sesame seeds, for garnish
Instructions
- Cook the rice: Rinse 200 grams of rice under cold water until the water runs clear. Place the rice in a pot with 400 ml of water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for about 15 minutes or until the rice is tender and water is fully absorbed.
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking and easy eating.
- Make the marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, garlic powder, ginger powder, salt, and pepper until well combined.
- Marinate the chicken: Add the chicken pieces to the marinade and stir thoroughly to coat all pieces evenly. Let it marinate for 10 minutes to absorb the flavors.
- Cook the chicken: Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir-fry the vegetables: Add sliced bell pepper and julienned carrot to the skillet with the chicken. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp, maintaining their color and texture.
- Assemble the bowl: Serve the cooked rice in individual bowls, topping each with the sesame chicken and vegetable mixture. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
Notes
- You can substitute brown rice for jasmine rice for a nuttier flavor and more fiber.
- Adjust the amount of honey based on your preferred sweetness level.
- For a spicier kick, add red pepper flakes to the marinade.
- To make this recipe gluten-free, use tamari instead of soy sauce.
- Leftover chicken bowls can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 460 kcal
- Sugar: 9 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: sesame chicken, chicken bowls, stir-fry, easy dinner, sesame oil chicken, honey soy chicken, healthy dinner bowl
