30-Minute Sesame Chicken Rice Bowls
These 30-Minute Sesame Chicken Rice Bowls are a healthy substitute for takeout - they're perfect for meal prep or a quick and easy dinner!
Servings: 4 servings
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 pinch salt
- 1 lb chicken breasts, diced
- 1/4 cup cornstarch
- 2 tbsp sesame oil
- 2 tsp soy sauce or tamari
- 1 cup snap peas or 1 head broccoli
- 1 red pepper, chopped
- 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
- 1 tsp fresh ginger, minced
Cook jasmine rice with water and a pinch of salt in a rice cooker or on the stovetop until liquid has absorbed.
In a large bowl, toss chicken with cornstarch. Heat 1 tbsp sesame oil in a large skillet over med-high heat. Add chicken, sauteeing for 3-4 min until chicken starts to brown.
Meanwhile, mix soy sauce, honey, sesame oil, garlic and ginger together to make the stir fry sauce. Pour overtop of chicken, then add red pepper and snap peas (or broccoli), 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!
Make this recipe vegetarian by using tofu or tempeh instead of chicken.
Swap out any of the veggies for whatever you have on hand like broccoli or green beans.
Store the leftovers in the fridge for up to 4 days then reheat in the microwave for 2-3 minutes.
Freeze this recipe for up to 1 month. Defrost in the fridge then microwave for 3-4 minutes.
Make sure to sprinkle some water over top of the rice before reheating so it stays nice and moist.
Calories: 553kcal | Carbohydrates: 68g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1130mg | Potassium: 670mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1322IU | Vitamin C: 57mg | Calcium: 50mg | Iron: 2mg