These 30-Minute Sesame Chicken Rice Bowls are a healthy substitute for takeout – perfect for meal prep or a quick and easy dinner!
Ingredients and substitutions
- Chicken breast – you may also use tofu or tempeh or can substitute using different vegetables for a vegetarian option.
- Cornstarch – potato starch, arrowroot, tapioca flour or rice flour are all good substitute options.
- Egg – you can also use melted butter, milk, or spray oil for the chicken before coating.
- Sesame oil – olive oil, avocado oil and canola oil can be used instead, if needed.
- Soy sauce or tamari – any type of soy sauce or tamari can work (low sodium, light, dark, etc.). Worcestershire sauce may also be used as a substitute.
- Snap peas – fresh or frozen can both be used. Snow peas, sugar snap peas, and string beans can all offer a similar texture and taste.
- Red pepper – other coloured bell peppers can be used as well, such as orange, yellow, green, etc. You may also use mini bell peppers, if preferred.
- Jasmine rice – basmati rice is a similar substitute but any rice can work. You can also use different grains but may end up with a different texture.
- Scallions – fresh chives, spring onions, and leeks are all great options, if needing a substitute.
- Red chili pepper – other hot peppers, like serrano peppers or cayenne peppers, can be used instead. You can also use crushed red pepper flakes or chili powder, too. This can also be omitted or can be replaced with bell peppers, if you do not want your dish to be spicy.
- Honey – maple syrup is a great substitute for honey. Agave or rice syrup can also work, too. You can use sugar but you may want to use less than the called amount, if substituting for honey.
- Garlic cloves – store-bought or hand minced garlic both work great. You can use granulated garlic, garlic flakes, or garlic powder instead, if needed.
- Sesame seeds – any type of sesame seed can be used. You could also substitute this by using different seeds, such as flax seeds or pumpkin seeds.
- Minced ginger – freshly minced or store-bought minced ginger can both be used. You may also use ground ginger or ginger paste, or could use other spices, like cinnamon or nutmeg.
- Sriracha – use to taste. Any type of hot sauce can be used. This can also be omitted completely.
Storing and reheating
To store, cook the dish then allow it to cool completely. Place it into an airtight container and store it in the fridge. This can be refrigerated for up to 3-4 days. When ready to eat, you can heat it in the microwave for about 2-3 minutes or until hot. Splashing a bit of water on top, as well as on the rice, is recommended, as it can help keep the dish moist and more fresh, rather than stuck together.
Freezing this recipe
To freeze, cook and cool the dish completely, then store it in a freezer safe, sealed container or freezer bag. You can freeze the components together or separately. This can be kept frozen for up to one month. When ready to be eaten, allow the dish to defrost completely, then microwave it for 3-4 minutes or until hot with a splash of water over top.
More stir fry recipes
- Applebee's Shrimp Wonton Stir Fry
- Sticky Ginger Sesame Tofu Stir Fry
- Easiest Cashew Chicken Stir Fry
Meal prep tools for this recipe
- Grab some glass meal prep bowls for the leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Sesame Chicken Rice Bowls
- 1 lb chicken breasts, cubed
- 1/4 cup cornstarch
- 1 egg
- 2 tbsp sesame oil
- 2 tsp soy sauce or tamari
- 1 cup snap peas
- 1 red pepper, chopped
- 2-3 cups cooked jasmine rice
- 3 scallions, sliced
- 1 red chili pepper, sliced
- Extra sesame seeds for garnish
- 1/4 cup soy sauce or tamari
- 1/4 cup honey
- 2 tbsp sesame oil
- 4 cloves garlic
- 2 tbsp cornstarch
- 2 tbsp sesame seeds
- 1 tsp fresh ginger, minced
- 2 tsp sriracha (optional)
- Cook jasmine rice according to package directions (I usually make enough servings for 4) in a rice cooker or on the stovetop. Prepare veggies and chicken.
- In a large bowl, toss chicken with cornstarch and egg. Mix together well. Meanwhile, heat 2 tbsp sesame oil in a large skillet over med-high heat. Add chicken and 2 tsp soy sauce, sauteeing for 4-5 min until chicken starts to brown.
- Meanwhile, mix sauce ingredients together. Pour overtop of chicken, then add red pepper and snap peas, sauteeing for another 3-4 min until veggies are tender and sauce has thickened.
- Serve chicken overtop of rice and garnish with scallions, sesame seeds and red chili peppers. Enjoy!