Sesame Ginger Rice Bowl (Printable Version)

Tender chicken and crisp veggies tossed with a fragrant sesame ginger sauce over fluffy 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 leaves
17 - Lime wedges

# How to Make It:

01 - In a bowl, whisk soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha if using. Pour half over chicken pieces and marinate for 15 minutes, reserving the remaining sauce for later drizzle.
02 - Rinse rice under cold water until clear. Combine rice and water in a saucepan and bring to a 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. Add marinated chicken, discarding excess marinade. Stir-fry for 5 to 7 minutes until golden and fully cooked. Remove from pan and keep warm.
04 - In the same pan, quickly stir-fry carrot, red bell pepper, and sugar snap peas for 2 to 3 minutes until crisp-tender.
05 - Divide cooked rice evenly among four bowls. Top with cooked chicken and vegetables. Drizzle reserved sauce over each serving.
06 - Sprinkle sliced spring onions, toasted sesame seeds, and fresh coriander leaves over the bowls. Serve with lime wedges immediately.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners that feel like you actually tried.
  • The sauce is balanced enough that you don't need to think too hard about proportions—just whisk and taste.
  • Leftovers stay delicious cold the next day, making it a secret weapon for packed lunches.
  • Every vegetable stays crisp and colorful, so it looks as good as it tastes.
02 -
  • If you marinate the chicken longer than 30 minutes, the salt and acid will start breaking down the meat too much and it becomes mushy—short and sweet is the way.
  • Toasted sesame oil burns easily, so don't use it for cooking the chicken; it's only for the sauce where it stays cool enough to keep its flavor.
  • The vegetables need high heat and quick cooking; if your pan isn't hot enough or you cook them too long, they get limp and watery instead of crisp and fresh.
03 -
  • If you're making this for people with different heat tolerances, skip the sriracha in the main sauce and let people add their own at the table—that way everyone gets to control how much fire they want.
  • Cold leftovers of this bowl make an incredible lunch the next day, and the flavors actually blend together even more overnight, so don't hesitate to make extra.
  • You can prep the chicken and vegetables the morning of and store them separately in the fridge, so all you have to do at dinner is cook rice and heat the pan—perfect for a busy day.
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