Sesame Ginger Rice Bowl (Printable)

Tender chicken and crisp vegetables tossed in a sesame-ginger sauce over fragrant jasmine rice.

# Ingredient List:

→ Proteins

01 - 1.1 lbs 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 ginger, grated
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

# Directions:

01 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and optional sriracha. Pour half of the mixture over the chicken pieces and marinate for 15 minutes, reserving the remaining sauce.
02 - Rinse the rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Fluff with a fork and keep warm.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add the marinated chicken pieces (discard marinade) and cook, stirring frequently, for 5 to 7 minutes until golden and cooked through. Remove from heat and keep warm.
04 - Using the same pan, quickly stir-fry the carrot, bell pepper, and sugar snap peas for 2 to 3 minutes until crisp-tender.
05 - Divide the cooked rice evenly among four bowls. Top with cooked chicken and stir-fried vegetables. Drizzle with the reserved sauce.
06 - Finish with sliced spring onions, toasted sesame seeds, fresh coriander leaves, and lime wedges. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all afternoon cooking.
  • The sauce does the heavy lifting, turning simple ingredients into something crave-worthy and complex.
  • You can prep everything in advance and still have a hot, satisfying dinner on the table.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a starchy clump.
  • The second you smell the sesame oil and ginger hit the pan, your timing is right; any longer and the delicate flavors start to burn.
  • Reserve that sauce before you marinate the chicken, or you'll find yourself without anything to drizzle, and that sauce is essential.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds just before using them—the difference between raw and toasted is honestly life-changing.
  • If you're cooking for a crowd, you can prep all the ingredients ahead of time and cook everything in one smooth motion right before serving, so nothing gets cold.
Go Back