Sticky Sesame Chicken Rice Bowls (Quick)
These Sticky Sesame Chicken Rice Bowls are SO EASY! Tender chicken in a sticky, flavorful sesame sauce over fluffy jasmine rice makes a perfect weeknight dinner.
Servings: 4 servings
Ingredients
- 2 cups cooked jasmine rice fluffy and fragrant
- 1 pound chicken breast cut into bite-sized pieces
- 3 tablespoons soy sauce provides salty, umami foundation
- 2 tablespoons honey adds natural sweetness and sticky texture
- 1 tablespoon sesame oil delivers rich, nutty flavor
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch for thickening sauce
- 1 tablespoon water to mix with cornstarch for slurry
- 3 green onions chopped
- 2 tablespoons sesame seeds toasted
- salt and pepper to taste
- 1 tablespoon vegetable oil for cooking chicken
Instructions
Prep the Ingredients
- Cut 1 pound of chicken breast into bite-sized pieces. Mince 2 cloves of garlic and grate 1 tablespoon of fresh ginger. Chop 3 green onions and set aside. Cook 2 cups jasmine rice according to package instructions and keep warm.
Make the Sauce
- In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, minced garlic, and grated ginger. In another small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth to create a slurry.
Cook the Chicken
- Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken pieces, seasoning lightly with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 6-8 minutes.
Combine Sauce and Chicken
- Pour the soy sauce mixture over the cooked chicken. Stir to coat evenly. Drizzle in the cornstarch slurry while stirring continuously. Cook another 1-2 minutes until sauce thickens and clings to the chicken.
Assemble the Bowls
- Divide cooked jasmine rice into bowls. Spoon sticky sesame chicken over rice. Sprinkle chopped green onions and 2 tablespoons toasted sesame seeds on top for extra flavor and crunch.
Equipment
- Non-stick skillet or wok
- Measuring spoons and cups
- Sharp knife and cutting board
- Mixing Bowl
- Spatula or wooden spoon
Notes
- Don’t skip the cornstarch slurry; it’s essential for the perfect sticky sauce texture.
- Use skinless chicken breast or tenderloins for a leaner option.
- Store leftovers in an airtight container for up to 3 days or freeze separately for up to 2 months.
- Use low-sodium soy sauce to reduce saltiness and opt for cauliflower rice for a lighter meal.
- Adding steamed or roasted vegetables like broccoli or snap peas boosts nutrition and fiber.