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- 1 lb boneless, skinless chicken thighs - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 carrot, thinly julienned - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 tablespoons sesame oil - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 1/4 cup green onions - 2 tablespoons sesame seeds This recipe starts with some key ingredients. The chicken thighs are juicy and tender. They soak in a marinade that packs a flavorful punch. The combination of soy sauce, honey, rice vinegar, and sesame oil adds depth to the dish. Next, jasmine rice serves as the perfect base. Its fragrant aroma pairs well with the chicken. Broccoli florets add a bright green touch and crunch. The julienned carrot brings color and sweetness to the mix. You can also add fresh toppings for extra flavor. Grated ginger adds warmth, while minced garlic gives it a nice kick. Sliced green onions and sesame seeds finish the dish with texture and taste. With these ingredients, you can create a meal that is not just quick but also packed with flavor. Each component plays a role in making the Sesame Chicken Rice Bowls a delightful dish. {{ingredient_image_2}} First, you need to combine the chicken thighs with the marinade. In a bowl, mix together the low-sodium soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Then, add the diced chicken. Make sure every piece is coated well. Cover the bowl and refrigerate it. The chicken should marinate for at least 30 minutes. For the best taste, you can let it sit for up to 2 hours. Next, we will prepare the vegetables. In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add the broccoli florets and the julienned carrot to the pan. Sauté them for about 5 to 7 minutes. You want them to soften a bit but still have a little crunch. Once done, take the vegetables out of the pan and set them aside. Now, let’s cook the chicken. In the same pan, pour in the other tablespoon of sesame oil. Add the marinated chicken to the hot pan. Stir-fry the chicken for about 6 to 8 minutes. Keep stirring until the chicken turns brown and is fully cooked. After the chicken is cooked, it’s time to thicken the sauce. Pour the cornstarch-water mixture into the pan. Stir the chicken well to coat it with the sauce. Keep cooking for another 2 to 3 minutes. You want the sauce to become thick and glossy. Taste it and adjust seasoning with salt and pepper as needed. Now, let’s bring it all together. Return the sautéed vegetables to the pan with the chicken. Gently mix them together until everything is well combined and heated through. Finally, it’s time to assemble the rice bowls. Start by placing a generous amount of cooked jasmine rice at the bottom of each serving bowl. Top the rice with the chicken and vegetable mixture. For a finishing touch, sprinkle sliced green onions and sesame seeds on top. Enjoy this savory and colorful meal! Marinating chicken is key for flavor. I suggest marinating for at least 30 minutes. Letting it sit for up to 2 hours enhances the taste even more. Always taste your dish as you cook. Adjust salt and pepper to fit your liking. Use a non-stick pan for easy cooking. It helps prevent the chicken from sticking. If you prefer, a cast iron pan gives a nice sear. For cooking, keep your heat medium to high. This ensures the chicken cooks through without drying out. To make your bowl pop, add colorful veggies. Think red bell peppers, snap peas, or baby corn. They not only look good, but they also add flavor. Serve with lime wedges for a zesty kick. You can also sprinkle extra sesame seeds or green onions on top for a beautiful finish. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour for a deeper infusion of flavors. If time permits, marinating overnight is even better! Vegetable Variations: Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition. Just ensure they are cut uniformly for even cooking. Perfect Rice Cooking: For fluffy jasmine rice, rinse the rice under cold water until the water runs clear before cooking. This removes excess starch and prevents it from becoming sticky. Garnishing for Appeal: Besides green onions and sesame seeds, consider adding a sprinkle of chili flakes or a drizzle of sriracha for a spicy kick that enhances the dish. {{image_4}} You can swap chicken for tofu to make it vegetarian. Tofu absorbs flavors well, making it tasty. Just marinate and cook it just like chicken. Another option is to use shrimp or beef. Both cook quickly and add a new twist to your bowl. You can add more veggies to your dish. Bell peppers and snap peas work great. They add color and crunch. If you're short on time, use frozen veggies. They are quick to heat and still taste fresh. Want a kick? Add sriracha to your sauce for a spicy version. It brings heat and flavor that excites the taste buds. You can also use teriyaki sauce instead of soy sauce. This will give your dish a sweet and savory twist, perfect for those who love bold flavors. To store leftovers, let the dish cool first. Place the chicken and rice in separate containers. This keeps them fresh and prevents sogginess. Use airtight containers to keep the flavors intact. I like glass containers, as they are sturdy and microwave-safe. Properly stored, your sesame chicken can last up to three days in the fridge. If you want to save portions for later, freeze the chicken and rice separately. Let them cool completely before freezing. Use freezer-safe bags or containers. They can last up to three months in the freezer. When you're ready to eat, thaw in the fridge overnight. Reheat the chicken in a skillet over medium heat. Add a splash of water if it seems dry. For rice, microwave it with a damp paper towel to keep it moist. The best-by date for marinated chicken is two days in the fridge. If it sits longer, it may spoil. Cooked rice and chicken should be eaten within four days for the best flavor and safety. If you plan to enjoy your sesame chicken rice bowls later, follow the storage tips for the best taste and quality. Yes, you can prepare these bowls ahead of time. For meal prep, cook the chicken and vegetables and store them separately. This keeps everything fresh. You can also cook the rice in advance. Store it in a container in the fridge for up to four days. When you are ready to eat, just reheat everything together. This saves time on busy days. If you can’t find jasmine rice, try using basmati rice, brown rice, or even quinoa. Basmati has a nice aroma, just like jasmine. Brown rice adds fiber, making the meal healthier. Quinoa is great for a protein boost. Each option has its own flavor, so choose what you like best. To make this dish gluten-free, use gluten-free soy sauce. Look for brands that are labeled gluten-free. You can also swap the rice vinegar for apple cider vinegar if needed. Always check labels on all ingredients to avoid hidden gluten. This way, everyone can enjoy the meal. To balance your meal, serve with simple sides. Steamed edamame or a fresh cucumber salad work well. You can also add a light miso soup. These sides add color and flavor without overpowering the main dish. Plus, they keep the meal fun and interesting. This recipe for Sesame Chicken Rice Bowls combines great flavors and simple steps. You learned how to marinate chicken, sauté vegetables, and create a delicious sauce. Don't forget to try different proteins and veggie swaps. Proper storage will keep your meals fresh. Whether you’re meal prepping or looking for a quick dinner, this dish has you covered. Enjoy your time in the kitchen and share the love of homemade meals!

Sesame Chicken Rice Bowls

A delicious and flavorful rice bowl featuring marinated chicken thighs, sautéed vegetables, and a savory sesame sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 2 cups cooked jasmine rice
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 quarter cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup broccoli florets
  • 1 carrot thinly julienned
  • 1 quarter cup green onions, finely sliced
  • 2 tablespoons sesame seeds
  • to taste salt and pepper

Instructions
 

  • Marinate the chicken: In a mixing bowl, thoroughly combine the diced chicken thighs with soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Cover the bowl and refrigerate, allowing the chicken to marinate for a minimum of 30 minutes, or up to 2 hours for enhanced flavor.
  • Prepare the vegetables: In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add the broccoli florets and julienned carrot, sautéing for approximately 5-7 minutes until they begin to soften but retain some crunch. Once cooked, remove the vegetables from the pan and set aside.
  • Cook the chicken: In the same pan, pour in the remaining tablespoon of sesame oil. Add the marinated chicken to the hot pan, cooking for 6-8 minutes, stirring occasionally, until the chicken is nicely browned and thoroughly cooked.
  • Thicken the sauce: Carefully pour the cornstarch and water mixture into the pan with the chicken. Stir well to ensure the chicken is coated, and continue to cook for another 2-3 minutes until the sauce becomes thick and glossy. Taste and adjust seasoning with salt and pepper if needed.
  • Combine ingredients: Return the sautéed vegetables to the pan, gently mixing them with the chicken until everything is well combined and heated through.
  • Assemble the bowls: To assemble the rice bowls, place a generous portion of cooked jasmine rice at the bottom of each serving bowl. Top the rice with the luscious sesame chicken and vegetable mixture.
  • Garnish: For a delightful finishing touch, sprinkle sliced green onions and sesame seeds over the chicken and vegetables, adding extra flavor and appealing texture.

Notes

For a vibrant presentation, consider serving the bowls with additional colorful vegetables or a lime wedge on the side for a fresh squeeze of citrus before enjoying.
Keyword chicken, healthy, rice bowl, sesame