SESAME CHICKEN BOWLS
These Sesame Chicken Bowls are a delightful, healthy meal that combines tender chicken, vibrant vegetables, and a savory sesame sauce, all served over a bed of fluffy rice. Perfect for weeknight dinners or meal prep for the week.
Equipment
- 1 large skillet or wok
- 1 cooking pot for rice
- 1 stirring spoon
- 1 measuring cups and spoons
- 1 cutting board
- 4 serving bowls
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 1 cup broccoli florets
- 1 whole red bell pepper, sliced
- 1 cup snap peas
- 3 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons sesame seeds for garnish
- 4 whole green onions, chopped for garnish
Instructions
- Cook the rice according to package instructions. While the rice is cooking, prepare the chicken and vegetables.
- Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until they are browned and cooked through.
- Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
- In a small bowl, mix together the soy sauce, honey, and rice vinegar. Pour this sauce over the cooked chicken and stir well to combine. Allow it to simmer for 2-3 minutes until slightly thickened.
- Add the broccoli, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables with the chicken for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
- Drizzle the remaining tablespoon of sesame oil over the dish and stir well to combine everything.
- To serve, place a scoop of rice in each bowl and top with the sesame chicken and vegetable mixture. Garnish with sesame seeds and chopped green onions.
Notes
For a spicier kick, consider adding some red pepper flakes or a splash of sriracha to the sauce. This recipe can be easily customized with your choice of vegetables or by substituting tofu for a vegetarian option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.