It’s 6pm, you’re tired, and everyone’s hungry. These Sesame Chicken Bowls are the perfect solution for your busiest weeknights. They are much fresher than takeout and come together fast. You get crispy chicken pieces coated in a sweet, glossy glaze.
Why These Sesame Chicken Bowls Work
This recipe is a lifesaver for the back-to-school season. You only need basic pantry staples to make the sauce. The honey-soy glaze is always a huge hit with kids. It is a great way to get protein and veggies in one bowl. Your family will love the balance of sweet and savory flavors.
Simple Cooking Steps
Making Sesame Chicken Bowls at home is surprisingly simple. You just toss chicken in cornstarch and pan-fry it until golden. The sauce thickens right in the pan with the chicken. It feels like a fancy stir-fry but stays very approachable. Even if you are a beginner, you can master this dish.
Simple Ingredients
Most of these items are likely in your kitchen right now. Fresh ginger and garlic make a huge difference in the flavor.
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp neutral frying oil
- 1/2 cup soy sauce
- 1/3 cup honey
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
- 3 cups cooked jasmine rice
- 2 cups broccoli florets, steamed
- 1 tbsp toasted white sesame seeds
- 2 green onions, thinly sliced
Step-by-Step Directions
- Prepare jasmine rice according to standard absorption method and keep warm.
- In a medium mixing bowl, whisk together soy sauce, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger until homogenous.
- Season cubed chicken with salt and pepper, then toss in a bowl with 1/2 cup cornstarch until each piece is fully and evenly encapsulated.
- Heat neutral oil in a large heavy-bottomed skillet or wok over medium-high heat until shimmering.
- Add chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and sear until internal temperature reaches 165°F (74°C) and exterior is golden brown.
- Reduce heat to medium and pour the prepared sauce over the chicken, stirring to deglaze the pan.
- Stir the cornstarch slurry and pour into the skillet, simmering for 60-90 seconds until the sauce achieves a nappe consistency.
- Construct bowls by layering 3/4 cup cooked rice, 1/2 cup steamed broccoli, and 1/4 of the glazed chicken.
- Garnish with toasted sesame seeds and sliced green onions for service.
Best Ways to Enjoy It
Scoop a big portion of jasmine rice into your favorite bowl. Add the steamed broccoli for a fresh, green crunch. Top it with plenty of those toasted sesame seeds. It’s a complete, balanced dinner in one dish. Set the table and enjoy a stress-free meal with your family.
Storage & Reheating
Store any leftovers in airtight containers for up to four days. This recipe is perfect for Sunday meal prep lunches. Reheat in the microwave for about two minutes until hot. Add a splash of water if the sauce gets too thick. The chicken stays tender and flavorful even the next day.
Tips for Best Results
- Don’t skip the cornstarch coating for that perfect golden crunch.
- Avoid overcrowding the pan so the chicken browns instead of steams.
- Use maple syrup if you run out of honey in the pantry.
- Steam the broccoli while the chicken cooks to save extra time.
- For a fall twist, add some roasted squash on the side.
- Double the sauce if you like extra for your rice.
- Grate your ginger fresh for the most vibrant flavor.
Ways to Switch It Up
- Use firm tofu instead of chicken for a vegetarian option.
- Swap jasmine rice for cauliflower rice for a low-carb version.
- Add a pinch of red pepper flakes for a spicy kick.
- Use chicken thighs for an even juicier and more tender result.
Common Questions
Can I make this ahead of time?
Yes, this dish is excellent for meal prep. The flavors often deepen after a day in the fridge. Just keep the rice and chicken together for easy reheating.
How do I know when the chicken is done?
The chicken should be golden brown and opaque throughout. It should reach an internal temperature of 165°F. This usually takes about 6-8 minutes of frying.
I hope these easy bowls make your busy weeknights much smoother. Give them a try and watch how fast they disappear! Happy cooking.
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup cornstarc h
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp neutral frying oil
- 1/2 cup soy sauce
- 1/3 cup hone y
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic , finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
- 3 cups cooked jasmine rice
- 2 cups broccoli florets, steamed
- 1 tbsp toasted white sesame seeds
- 2 green onions , thinly sliced
Instructions
- Prepare jasmine rice according to standard absorption method and keep warm.
- In a medium mixing bowl, whisk together soy sauce, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger until homogenous.
- Season cubed chicken with salt and pepper, then toss in a bowl with 1/2 cup cornstarch until each piece is fully and evenly encapsulated.
- Heat neutral oil in a large heavy-bottomed skillet or wok over medium-high heat until shimmering.
- Add chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and sear until internal temperature reaches 165°F (74°C) and exterior is golden brown.
- Reduce heat to medium and pour the prepared sauce over the chicken, stirring to deglaze the pan.
- Stir the cornstarch slurry and pour into the skillet, simmering for 60-90 seconds until the sauce achieves a nappe consistency.
- Construct bowls by layering 3/4 cup cooked rice, 1/2 cup steamed broccoli, and 1/4 of the glazed chicken.
- Garnish with toasted sesame seeds and sliced green onions for service.
