Sesame Ginger Rice Bowl (Printable)

A vibrant dish of tender chicken, crisp vegetables, and aromatic sesame-ginger sauce in a rice bowl.

# 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

# Method:

01 - Whisk soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, and optional sriracha in a bowl. Pour half over chicken pieces and marinate for 15 minutes, reserving the remainder for drizzling.
02 - Rinse rice under cold water until clear. Combine rice and water in a saucepan, 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. Discard marinade from chicken and add the pieces to the pan. Cook, stirring occasionally, for 5 to 7 minutes until golden and cooked through. Remove and keep warm.
04 - In the same skillet, stir-fry carrot, red bell pepper, and sugar snap peas for 2 to 3 minutes until crisp-tender.
05 - Divide cooked rice into four bowls. Top each with chicken and stir-fried vegetables, then drizzle with reserved sauce.
06 - Sprinkle with sliced spring onions, toasted sesame seeds, fresh coriander leaves, and serve with lime wedges immediately.

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, including the rice, so you can eat before hunger wins.
  • The sesame-ginger sauce does all the heavy lifting, turning simple chicken and vegetables into something that tastes like takeout.
  • You can swap proteins or vegetables based on whats actually in your fridge without losing any of the flavor.
02 -
  • Do not skip rinsing the rice or it will turn sticky and clumpy instead of light and fluffy.
  • Reserve half the marinade before it touches raw chicken so you have clean sauce for drizzling at the end.
  • Keep the vegetables moving in the pan so they char slightly but do not steam and go limp.
03 -
  • Cut the chicken into even-sized pieces so they cook at the same rate and nothing ends up dry or undercooked.
  • Use a hot pan for the chicken so it gets a golden sear instead of steaming in its own juices.
  • Taste the sauce before drizzling and adjust with more honey for sweetness, vinegar for tang, or sriracha for heat.
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