Sesame Ginger Chicken Rice Bowl (Printable)

Tender chicken with crisp vegetables in a flavorful sesame-ginger sauce over jasmine rice.

# What You'll Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp low sodium soy sauce
03 - 2 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey or maple syrup
06 - 2 tbsp fresh ginger, grated
07 - 2 garlic cloves, minced
08 - 1 tbsp sriracha or chili garlic sauce (optional)

→ Rice

09 - 1 1/4 cups jasmine or short-grain white rice, rinsed
10 - 2 cups water

→ Vegetables

11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz sugar snap peas or snow peas, halved
14 - 2 spring onions, sliced

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - Fresh coriander (cilantro) leaves
17 - Lime wedges

# Directions:

01 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha in a bowl. Pour half over the chicken and marinate for 15 minutes, reserving the remaining sauce for drizzling.
02 - Rinse the rice under cold water until clear. Combine rice and water in a saucepan, bring to boil, reduce heat, cover, and simmer for 12 to 15 minutes until tender. Fluff with a fork and set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. Remove from pan and keep warm.
04 - In the same pan, quickly stir-fry julienned carrot, sliced bell pepper, and halved sugar snap peas for 2 to 3 minutes until tender-crisp.
05 - Divide cooked rice into four bowls. Top each with cooked chicken and stir-fried vegetables. Drizzle reserved sauce over the top.
06 - Sprinkle with sliced spring onions, toasted sesame seeds, fresh coriander leaves, and serve with lime wedges immediately.

# Expert Tips:

01 -
  • The sauce is so good you'll find yourself licking the bowl without shame.
  • It comes together faster than calling for takeout, but tastes like you've been cooking all day.
  • It's flexible enough to adapt to whatever you have on hand, yet always feels intentional and complete.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a gluey mess that tasted fine but felt wrong on my tongue.
  • The reserved sauce is non-negotiable; if you use all of it in the marinade, the finished bowl lacks that final punch of flavor that makes people ask for seconds.
  • Sesame oil burns easily, so add it to your sauce at room temperature, not directly to the hot pan.
03 -
  • Make the sauce a day ahead and store it in the fridge—the flavors actually deepen and marry together, making the bowl even better.
  • If you're cooking for someone with dietary restrictions, swap the chicken for crispy pressed tofu or tempeh and use tamari instead of soy sauce for a gluten-free version that tastes just as satisfying.
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