Sesame Chicken Bowls

30 minute sesame chicken bowls! 1000x better than takeout and delivery. Super saucy and crisp-tender chicken, served with rice and broccoli!

Why you’ll love this sesame chicken recipe

• Takeout favorite. You can make your favorite takeout dish right at home, tasting even better using fresh, better-quality ingredients. And it has the perfect balance of flavors – sweet, tangy, and savory!
• Weeknight-friendly. Homemade sesame chicken comes together lightning fast, and even faster than takeout or delivery using everyday pantry staples. It’s also an easy stovetop recipe, yielding crisp-tender chicken bites in all the saucy goodness. No hot pot of deep-frying oil required here!
• Excellent for picky eaters. Serve with any and all of the veggies, including broccoli, carrots, snap peas, and bell peppers. Once they’re coated in the sauce, you won’t have any leftovers (even among the pickiest of eaters!).
• Flexible, versatile recipe. Sesame chicken can be served with lentils, brown rice, quinoa, wild rice, fried rice, chow mein, you name it. Because at the end of the day, the saucy bits from the chicken can be served on top of anything and everything.

how to make sesame chicken bowls

1. Cook the rice. Rinse the basmati rice, then cook according to package instructions in a large saucepan.
2. Steam the broccoli. Steam the broccoli florets in a steamer or colander until bright green.
3. Prep the sauce. Mix together the chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, and cornstarch until well combined and smooth.
4. Prep the chicken. Dice the chicken into bite-sized pieces and season with salt and pepper. Then toss the chicken with the cornstarch until lightly coated.
5. Cook the chicken. Heat a splash of oil in a large cast iron skillet over medium high heat, then cook the chicken until golden brown and cooked through. Pro tip: work in batches to avoid an overcrowded pan which will steam the chicken instead.
6. Add the sauce. Stir in the sauce, letting it simmer for a few minutes until it thickens into a glossy sauce. Stir in the sesame seeds.
7. Assemble the bowls. Divide the cooked rice and top with chicken and broccoli.

Sesame Chicken Bowls

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

30 minute sesame chicken bowls! 1000x better than takeout and delivery. Super saucy and crisp-tender chicken, served with rice and broccoli!

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Ingredients

• 1 cup basmati rice
• 12 ounces broccoli florets, about 2-3 cups
• ½ cup chicken stock
• ¼ cup orange marmalade
• ¼ cup freshly squeezed orange juice
• 2 ½ tablespoons reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1 teaspoon Sriracha, optional
• 4 ½ tablespoons cornstarch, divided
• 1 ½ 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

Instructions

• In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
• 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.
• In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
• Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
• Heat canola oil in a large cast iron 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.
• Serve chicken immediately with rice and broccoli.

Equipment

Saucepan

Cast Iron Skillet

Notes

• Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
• Chicken thighs will have more flavor. Chicken breasts can certainly be substituted but chicken thighs will be much more juicier (and will cook much faster here).
• Serve with your favorite grains or noodles. White rice, brown rice, cauliflower rice, fried rice, and chow mein are all great options.
• Meal prep as needed. Sesame chicken is an excellent high-protein recipe to meal prep for the week ahead, stored in airtight containers up to 4 days.
• Serve with a sprinkle of sesame seeds. For even more sesame flavor, add the finishing touches with a hearty sprinkle of toasted sesame seeds. Can’t find toasted sesame seeds? They can be DIY-ed and toasted in a hot skillet for a few minutes without oil.

Course: Main Course

Cuisine: Asian, Chinese

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