Sesame Ginger Rice Bowl (Printable)

A vibrant bowl with tender chicken, crisp veggies, and aromatic sesame-ginger sauce.

# 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 grated ginger
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

# Step-by-step Directions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Pour half over chicken; marinate for 15 minutes. Reserve remaining sauce for drizzling.
02 - Rinse 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. Add marinated chicken (discard marinade) and stir-cook for 5 to 7 minutes until golden and cooked through. Remove from pan and keep warm.
04 - Using the same pan, stir-fry carrot, bell pepper, and peas for 2 to 3 minutes until just tender but still crisp.
05 - Divide rice evenly into four bowls. Top with cooked chicken and vegetables. Drizzle with reserved sauce.
06 - Sprinkle spring onions and toasted sesame seeds on top. Add fresh coriander and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery, and tastes infinitely better because it's yours.
  • The sauce is genuinely addictive—you'll find yourself drizzling it on everything for days afterward.
  • Chicken, rice, and crisp vegetables mean you feel nourished without the heavy feeling.
02 -
  • Don't overcrowd the pan when you're cooking the chicken—you want it to brown, not steam, so work in batches if needed.
  • The reserved sauce is what makes this taste like you know what you're doing, so don't skip saving half of it.
  • Rice vinegar is not rice wine—one is clear and bright, the other is sweet and will throw off your entire sauce balance.
03 -
  • Make the sauce in advance and store it in the fridge—it actually tastes better after a day, and suddenly you have dinner ready in ten minutes.
  • If you're cooking for vegetarians, swap the chicken for pressed tofu or hearty tempeh, and marinate it for thirty minutes instead of fifteen to let the flavors really sink in.
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