Sesame Chicken Bowls
A delightful fusion of crispy chicken, savory sesame sauce, and fresh toppings, perfect for weeknight dinners.
Ingredients
For the chicken
- 1 lb Chicken Breast, boneless and skinless, diced into bite-sized pieces Use fresh chicken for the best texture.
- ½ cup Cornstarch For coating the chicken.
- ¼ cup Soy Sauce Low sodium recommended.
- 2 tablespoons Honey Adds a touch of sweetness to the sauce.
- 2 tablespoons Sesame Oil For cooking and flavor.
- 2 tablespoons Rice Vinegar Enhances the sauce's flavor.
- 2 cloves Garlic, minced Provides aromatic flavor.
- 1 inch piece Ginger, grated Adds warmth to the dish.
For the vegetables
- 1 cup Green Bell Pepper, thinly sliced Adds crunch and color.
- 1 cup Carrot, shredded or julienned Another layer of texture.
- ½ cup Sesame Seeds, toasted For garnish and added flavor.
For serving
- 4 cups Cooked Rice Serve as the base for the bowls.
- to taste Chopped Green Onions For garnish.
- to taste Salt and Pepper For seasoning the chicken.
Instructions
Preparation
- In a large bowl, season the diced chicken pieces with salt and pepper. Dust them lightly with cornstarch until evenly coated.
Make the Sauce
- In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined. Set aside.
Cook the Chicken
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of sesame oil. Once hot, add the coated chicken pieces and sauté for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables
- In the same skillet, add a bit more sesame oil if needed. Add the sliced bell pepper and shredded carrot, stirring for about 2-3 minutes until they’re tender-crisp.
Combine Everything
- Return the chicken to the skillet, pour the sauce over, and toss everything together until well coated and heated through. Stir in the toasted sesame seeds for that added crunch.
Serve
- Spoon the chicken and vegetable mixture over bowls of cooked rice. Garnish with chopped green onions and extra sesame seeds if desired.
Notes
For vegetarian option, substitute chicken with tofu or tempeh. Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.