SESAME CHICKEN BOWLS
Sesame Chicken Bowls are a delicious and nutritious meal featuring tender chicken coated in a savory sesame sauce, served over rice and topped with fresh vegetables. This dish is perfect for a weeknight dinner or meal prep, bringing both flavor and health to your table.
Equipment
- 1 large skillet or wok
- 1 large pot for cooking rice
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 4 serving bowls
Ingredients
- 500 grams boneless, skinless chicken breasts
- 4 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- to taste salt and pepper
- 200 grams jasmine or brown rice
- 1 bell pepper, sliced
- 1 large carrot, julienned
- 2 green onions, chopped
- for garnish sesame seeds
Instructions
- 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, cover, and reduce heat to low. Cook for about 15 minutes or until the rice is tender and water is absorbed.
- Cut the chicken breasts into bite-sized pieces.
- In a large bowl, combine soy sauce, honey, rice vinegar, cornstarch, garlic powder, ginger powder, salt, and pepper. Mix well to create a marinade.
- Add the chicken pieces to the marinade and stir until well-coated. Let marinate for about 10 minutes.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the skillet, spreading it out evenly. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the sliced bell pepper and julienned carrot to the skillet, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Serve the cooked rice in bowls, topped with the sesame chicken and vegetables. Garnish with chopped green onions and a sprinkle of sesame seeds.
Notes
For added flavor, consider marinating the chicken for up to an hour before cooking.
You can customize the vegetables based on your preference; snap peas and broccoli work well too.
Leftover chicken can be stored in the refrigerator for up to 3 days and makes for a great lunch option.