Name: Sesame Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons sesame oil, divided; ¼ cup honey; 2 tablespoons rice vinegar; 2 tablespoons sesame seeds; 1 tablespoon grated ginger; 2 cloves garlic, minced; 2 green onions, thinly sliced; 1 red bell pepper, sliced; 1 cup broccoli florets; 2 cups cooked jasmine rice; Salt and pepper, to taste

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These Sesame Chicken Bowls are the kind of dinner I rely on when I need something quick, wholesome, and packed with flavor. Tender chicken, crisp veggies, and a sweet-salty sesame glaze come together in just 30 minutes, and the whole thing is served over fluffy jasmine rice. It’s comforting, balanced, and endlessly satisfying. Whether I’m making it for a weeknight dinner or meal prepping for the week, this bowl never lets me down.

Why You’ll Love This Recipe

Quick and Easy: I love how everything comes together in just half an hour—perfect for busy nights.
Sweet and Savory Sauce: The honey-soy glaze with sesame oil, garlic, and ginger gives this dish incredible depth.
One-Pan Simplicity: Minimal cleanup, maximum flavor—that’s my kind of meal.
Balanced and Wholesome: Protein, veggies, and carbs all in one bowl make it a well-rounded meal.
Better Than Takeout: I get all the satisfaction of my favorite takeout bowl, but fresher and healthier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts – 1 lb, cut into bite-sized pieces
soy sauce – 2 tablespoons
cornstarch – 1 tablespoon
sesame oil – 2 tablespoons, divided
honey – ¼ cup
rice vinegar – 2 tablespoons
sesame seeds – 2 tablespoons
ginger – 1 tablespoon, grated
garlic – 2 cloves, minced
green onions – 2, thinly sliced
red bell pepper – 1, sliced
broccoli florets – 1 cup
cooked jasmine rice – 2 cups
salt and pepper – to taste

Directions

I start by combining the chicken with soy sauce, cornstarch, and 1 tablespoon of sesame oil in a medium bowl. I stir it well and let it marinate for at least 15 minutes.
While the chicken marinates, I whisk together the honey, rice vinegar, and a pinch of salt and pepper in a small bowl to make the sauce.
I heat the remaining tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, I add the marinated chicken and cook it for about 5–7 minutes until golden and cooked through.
I remove the chicken from the skillet and set it aside. In the same skillet, I add the grated ginger, minced garlic, sliced red bell pepper, and broccoli. I stir-fry them for 3–4 minutes until the vegetables are bright and tender-crisp.
I return the chicken to the skillet and pour in the prepared sauce. I stir constantly as the sauce thickens and coats everything, which takes about 2–3 minutes.
I toss in the sesame seeds and mix everything one last time.
I spoon the chicken and veggie mixture over bowls of warm jasmine rice and top with sliced green onions for garnish.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Add more vegetables: Snap peas, shredded carrots, or baby corn make great additions.
Make it spicy: A drizzle of sriracha or a pinch of red pepper flakes adds a nice kick.
Use brown rice or quinoa: I sometimes swap in whole grains for extra fiber.
Try chicken thighs: They’re extra juicy and flavorful if I want something a little richer.
Go vegetarian: I substitute tofu or tempeh and keep the rest of the ingredients the same.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Reheat: I warm it in a skillet over medium heat or microwave it in 30-second intervals until heated through.
Meal prep tip: I portion rice, chicken, and veggies into containers and store them separately from garnishes like green onions.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used leftover grilled or rotisserie chicken before. I just skip the marinating and add it in with the sauce to heat through.

How do I keep the sauce from burning?

I stir constantly once the sauce goes in and make sure the heat isn’t too high. It thickens quickly because of the honey and cornstarch.

Can I double the sauce?

Absolutely. If I want extra sauce for drizzling or to keep it saucier, I double the honey, rice vinegar, and seasonings.

What’s the best substitute for jasmine rice?

Any long-grain rice works well—basmati, brown rice, or even cauliflower rice if I want a low-carb option.

Is this dish freezer-friendly?

The chicken and sauce freeze well, but I prefer to make the veggies fresh for the best texture. I freeze the chicken mixture in airtight containers for up to 2 months.

Conclusion

These Sesame Chicken Bowls are everything I want in a weeknight meal—fast, flavorful, and totally satisfying. The combination of savory-sweet sauce, crisp vegetables, and fluffy rice hits every note I’m craving. It’s one of those meals I never get tired of, and once I try it, I’ll want to keep it in regular rotation.