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Sesame chicken rice bowls
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5 from 2 votes

Sesame Chicken Rice Bowls

These 30-Minute Sesame Chicken Rice Bowls with jasmine rice and snap peas are a healthy takeout substitute, and ready in under half an hour!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian-Inspired
Keyword: sesame chicken bowls
Servings: 4 servings
Calories: 542kcal
Author: Taylor Stinson


  • 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

Sesame sauce

  • 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 (optuional)


  • 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!



Calories: 542kcal | Carbohydrates: 58g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1132mg | Potassium: 678mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1382IU | Vitamin C: 57mg | Calcium: 88mg | Iron: 3mg