Sesame Ginger Rice Bowl (Print Version)

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

# What You 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 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 leaves
17 - Lime wedges

# Directions:

01 - Whisk soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha in a bowl. Pour half over chicken pieces and marinate for 15 minutes. Reserve remaining sauce for later use.
02 - Rinse rice under cold water until clear. Combine rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender. Fluff with a fork and set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add marinated chicken pieces, discarding marinade, and stir-fry for 5 to 7 minutes until golden brown and cooked through. Remove from pan and keep warm.
04 - In the same pan, quickly stir-fry carrot, red bell pepper, and sugar snap peas for 2 to 3 minutes until tender-crisp.
05 - Divide cooked rice evenly among four bowls. Top with cooked chicken and vegetables, then drizzle with the reserved sauce.
06 - Sprinkle sliced spring onions, toasted sesame seeds, and fresh coriander over each bowl. Serve with lime wedges immediately.

# Expert Tips:

01 -
  • The sauce is so good you'll find yourself drizzling it on everything for weeks afterward.
  • It comes together faster than ordering takeout, and tastes infinitely better.
  • It's naturally dairy-free without tasting like you're missing anything.
02 -
  • Don't skip rinsing the rice—it makes the difference between grains that stick together and ones that stay separate and light.
  • The sauce balance matters: if you taste it and it's too strong, a squeeze of fresh lime mellows it out instantly.
  • Leftover bowls keep well in the fridge for two days, though the vegetables lose some crunch.
03 -
  • Toast your sesame seeds in a dry pan for about a minute before garnishing—it deepens their flavor and makes them smell incredible.
  • If you're cooking for people with different spice tolerances, serve the sriracha on the side so everyone can dial their own heat.
  • The rice cools quickly, so assemble the bowls one at a time if you're serving others, keeping finished bowls covered.
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