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A bowl of crispy sesame chicken over jasmine rice with steamed broccoli and green onion garnish
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Sesame Chicken Bowls

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 625kcal

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.