Damn Delicious

Sesame Chicken Bowls

Sesame Chicken Bowls - Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

Sesame Chicken Bowls - Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

I have been making these sesame chicken bowls all week. Sometimes with lentils, sometimes with brown rice, sometimes with quinoa and brown rice – basically any kind of grain I can find/use up in my pantry.

Because at the end of the day, the saucy bits from the chicken can be served on top of anything and everything. It’s sweet, it’s tangy, it’s savory – it is everything you want it to be.

It’s so good – you can serve it up with all your favorite veggies because, well, veggies and greens are good for you. Just be sure to coat them in the leftover sauce and you won’t have any leftovers (even among your picky eaters).

Sesame Chicken Bowls - Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

Sesame Chicken Bowls

Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

15 minutes15 minutes

Ingredients:

  • 1 cup basmati rice
  • 12 ounces broccoli florets, about 2-3 cups
  • 1/2 cup chicken stock
  • 1/4 cup orange marmalade
  • 1/4 cup freshly squeezed orange juice
  • 2 1/2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, optional
  • 4 1/2 tablespoons corn starch, divided
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons canola oil
  • 2 teaspoons toasted sesame seeds
  • 1 green onion, thinly sliced

Directions:

  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
  3. In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
  4. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
  5. Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
  6. Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.

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52 comments


  1. I’ve made this at least ten times. We love it. It’s our go to when we’re in the mood for take out but don’t want to order it. Very consistent and I’ve never gone wrong just following the directions. I’ve made tons of recipes from this site and the cookbook over the years and they’re all dope. YUM!


  2. I’m having trouble finding Rice Wine Vinegar. I find all kinds of Rice Vinegar, but not Rice Wine Vinegar. I read online that they are different and have two different flavors. Can anyone who’s made this tell me what you used?


    • I used Mirin, which I think is rice wine vinegar. I agree though, it’s a little confusing because I almost used rice vinegar too. Flavor was good.


      • Angelique, that does help a lot! At the time I wrote the original post the ONLY rice vinegar I could find was online, and there were only like 2 or 3 brands I could find, with totally varying prices, so it was hard to determine what made one better than the other. So after reading your reply, I went to one of the most health driven stores that I know of here in San Francisco (Rainbow Grocery), and I asked and no one had any idea either. Just like every other store, they had Rice Wine (in one section) and Rice Vinegar (in another), but neither said Rice Wine Vinegar. Your response came in VERY handy because as I was leaving Rainbow, I noticed (in the vinegar section) the only one brand of Mirin they carried (which they were almost all sold out of – I grabbed the last bottle) which EXPLICITLY says, Rice Wine Vinegar. I was ecstatic! I haven’t made the dish yet, but I plan to probably this weekend. I will reply or update with my experience afterwards.


  3. This was super tasty, my parents and I really enjoyed it!


  4. Loved this meal. 


  5. This was great.  Husband loved it.  My sauce did not look as dark as yours in the picture, unsure why.  Still very good.  Thanks


  6. Hello, This recipe sounds delicious. Could I use chicken breasts instead of thighs ? Would the flavor be affected?
    Thank You


  7. I never leave reviews, but this satisfied an extremely picky eater in my household, so I am thrilled! She said it was almost like take-out, but totally worth not being deep fried. Very easy to make, although it did take me almost an hour from start to finish, but I also doubled the recipe. Thank you so much!! Will definitely be trying other dishes from your site.


  8. Delicious & kid approved! It was a little too salty for us, so I’ll reduce the soy sauce in the future. 


  9. So yummy!!! My husband and I made this tonight and it is so good!!  Easy and very tasty, total win!


  10. This was amazing!!! My family, including picky kids, loved it! Licking the pan good. Very quick to make too. 


  11. Can this be made without the Rice Wine Vinegar and still be delicious?! Or if it needs vinegar..would apple cider work the same?


  12. This was an insanely good recipe. Followed everything to the tee except used chicken breast (1lb). Wow. Will definitely make again!!


  13. This was one of the first recipes I made when the lockdown first started in March…I had forgotten about it until the other night when I made it again and so glad I did! It is a keeper! Fabulous flavors combine with the crunch of the veggies make this the perfect dinner. I served with brown rice. Love this recipe !!!


  14. So incredibly good. I can’t believe I made something that tastes and looks like restaurant quality. Thanks for another great recipe!


  15. Another winner❣️  I don’t understand the comments about it tasting too ‘orangey’.  I threw in another tbsp. of orange marmalade at the end!  YUM!
    I love these recipes since I cook for my Mom who has Celiac, and a lot of them use all gluten-free ingredients.  Thank you


    • My son is celiac, and I use these recipes a lot too. Definitely try the shrimp that noodles. So good!


  16. We loved this. I followed the recipe exactly and did add the sriracha. I’m not a huge fan of orange, which is the predominant flavor, but I must admit that I DID devour the entire dish. It was crispy on the outside and tender on the inside…so good. And I liked the fact that you can prep everything in advance and then just cook it up quickly when you are ready. I cooked the broccoli during the last few minutes that the chicken was in the pan and then served everything piping hot the second it came off the stove. By the way, I found that the amount of food specified in the recipe was enough to feed myself, my husband, and my 16 year old…with no leftovers. Thank you again, Chungah, for another wonderful recipe!


  17. This is fabulous. It hits all my buttons fast, fabulous and every smiles when I serve it. I have to make a double batch because we all want left overs for lunch.


  18. This turned out great! I added a splash of toasted sesame oil. My family loved it. Will make again.


  19. This recipe is amazing!


  20. This was damn delicious. Followed recipe exactly using the sriracha. No changes necessary. Call it sesame chicken or orange chicken, who cares!! It was DAMN DELICIOUS!!


  21. This was delicious! Definitely adding it into my rotation of meals and absolutely not too spicy for my family. 


  22. So good! Not orange-y flavored at all. This was quick to put together and a hit with kids and hubby, and I added the Sriracha. I accidentally added all the corn starch to the chicken instead of dividing for the sauce and sauce still thickened up well after the 3 minutes. 


  23. Delicious! I pretty mulched followed the recipe but make a couple of minor changes:

    I made the chicken and sauce in advance, put it in a casserole and stuck it in the refrigerator until dinner time, then reheated it in the microwave and added the toasted sesame seeds just before serving to keep the from getting too soggy. I also cut up the broccoli in advance and cooked it just before serving, along with the rice.

    As for the sauce, which is the heart of this recipe, I added two teaspoons of toasted sesame oil to kick up the flavor a bit, and I minced the ginger root and increased both it and the garlic to about 2 tablespoons. Also used the Sriracha (it did not make the sauce too hot). And I agree that the orange flavor is not overly strong. All good!

    BTW, the one green onion must be a misprint! I minced one BUNCH of green onions (about 7), using just the white and light-green portions. (Yeah, I love onions!) 😉


  24. Could I have the calorie  value please 


  25. We have made this 3 times since I found the recipe.  My family LOVES it.  Thanks for the great share!!!


  26. Amazing! The whole family loved it! We will definitely make this again and again. Thanks for sharing!


  27. The food looks so delicious


  28. I made this tonight and it was so yummy!

    I was hesitant to make it because of all of reviews saying it was too orangey. I disagree completely. It tasted just like the sesame chicken I get from my local takeout spot.

    I stayed true to the recipe except for 2 things. I used chicken breast instead of thighs (only because that’s all I had) and I used some sesame oil when cooking the chicken. I don’t think it made a difference.
    Would make this again. 5 stars!


  29. This was absolutely delicious!!  I made it tonight and entire family loved it.  I used zucchini and yellow squash because it was what I had in the fridge.  I will definitely make it again.


  30. We made this the other night using chicken breasts instead of thighs because that’s what we had.  I cut the chicken into quite small pieces.  The whole family loved it except all felt the orange flavor was too strong.  I agree and would make again definitely but would not add the marmalade.  I did add extra siracha as we like the heat.  


  31. Making takeout at home is my favorite!  Sesame chicken is definitely one of my favorites this look so good!


  32. So good! Used chicken thigh fillets to make it more kid-friendly, and my picky eater loved it! Thanks for this!


  33. I enjoyed this recipe, but it didn’t taste like sesame chicken that I am used to. The orange flavor is very prominent. I would consider making it again, but maybe with less orange marmalade.


  34. This was AH-MAZING.  I took advice from some comments below and used sesame oil to cook chicken.  I kinda cheated and used Steam Fresh microwave broccoli (cooked 4 minutes, instead of 5..for some crunch).  I topped it with some dry roasted peanuts and some fresh chopped cilantro. 

    Next time I”m going to double recipe so there are some left overs.  


  35. So good!! No leftovers here


  36. Insanely ridiculously fabulous. I subbed tofu for the chicken and it was incredible! Thank you so much for this recipe!!!!!


  37. I completely agree with Lindsey’s comment. This was tasty but it’s Orange Chicken not Sesame Chicken. Sesame chicken would include sesame oil, and this has a very strong orange flavor to it with the orange marmalade and orange juice.


  38. I made this and all I can say is: WOW!, better than take-out for sure. The only thing I would recommend is that when you cut up the chicken thighs take a little extra care to remove the fat. I’m going to try doubling the sauce mixture and keeping half of it (without the corn starch) in the freezer for next time.


  39. Amazing!! Family loved it. Thank you!


  40. I did this as is very good .


  41. I made this tonight it was SO SO GOOD! I don’t think I changed anything.  It looked just like the picture it was delicious!  I served it with broccoli and white rice — thank you it’s a keeper!


  42. THIS. IS. DELICIOUS! We used chicken breasts instead of chicken thighs and swapped broccoli for some frozen edamame. Turned out great!


  43. Made this over the weekend for dinner, it is so good! Sauteed the chicken thighs in sesame oil, great flavor.
    Was out of orange marmalade, substituted fig jam, little sweet. Looking forward to making this again with the marmalade, once I go shopping. We were out of brocolli so roasted various veggies and onions. This is a definite keeper! Hubs went back for seconds and polished off the leftovers next day for lunch.
    Thank you, great flavors. Love your recipes, always a hit.


  44. Made this recipe tonight and it was AMAZING!! My husband and kids LOVED it!! Our oldest son’s friend stayed for dinner and he loved it too. I doubled the recipe and there are NO leftovers .  Going to triple it next time. Note: I ran short of cornstarch, so I made sure to add it to my sauce first, then to my meat: combined with a little flour. Turned out great. I’m so glad I’m signed for emails and received this terrific recipe that will remain in our family for a long time to come. Thank you, thank you!! 


  45. This was def a make again recipe! I used breast tenderloins, as that is what the store had. I added a bit of crushed red pepper to the sauce, and probably another tablespoon of the marmalade. I biased cut some carrots and par-cooked in the microwave, and added with the broccoli. So good! 


  46. Hi! This was tasty- but I do think that you should consider renaming it. It should be called Orange Chicken instead of sesame. Sesame chicken would include sesame oil, and this had an awful lot of orange in it 🙂 just a thought!


  47. I find boneless, skinless chicken breasts so much more available. Have you ever tried using them with this recipe? Maybe the browning time is only 3-4 minutes for breasts versus 6-8 for thighs…