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SESAME CHICKEN BOWLS

These Sesame Chicken Bowls are a delicious and satisfying meal that combines tender chicken, vibrant vegetables, and a flavorful sesame sauce. Perfect for a quick weeknight dinner or meal prep, these bowls are as nutritious as they are tasty.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or frying pan
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 bowl for mixing sauce

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons sesame oil
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced Any color
  • 1 cup shredded carrots
  • ¼ cup green onions, sliced
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons sesame seeds
  • to taste salt and pepper
  • cooked rice or quinoa Optional for serving

Instructions
 

  • Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
  • In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of sesame oil. Add the broccoli, bell peppers, and carrots. Sauté for about 5-7 minutes, until the vegetables are tender-crisp.
  • While the vegetables are cooking, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a bowl to make the sauce.
  • Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and veggies, stirring to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
  • Remove from heat and sprinkle with sesame seeds and sliced green onions.
  • Serve warm over cooked rice or quinoa, if desired.

Notes

You can customize your bowl by adding other vegetables such as snap peas, zucchini, or edamame.
For a spicy kick, consider adding a dash of sriracha or red pepper flakes to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.