Sesame Chicken Rice Bowls with a Soy Honey Glaze
Make sesame chicken rice bowls with pan-browned chicken, soy sauce, honey or brown sugar, sesame oil, garlic, ginger, and broccoli.
takeout-style, chicken, family-friendly, meal-prep
honey or brown sugar: 2 tbsp honey or brown sugar.
Mix soy sauce, honey or sugar, vinegar, sesame oil, garlic, ginger, and a splash of water.
Toss chicken with cornstarch, then cook in a hot skillet until golden and cooked through.
Steam-sear broccoli in the same pan or use leftover cooked vegetables for a faster bowl.
Return chicken to the pan, add sauce, and toss until shiny. Finish with sesame seeds over rice.
Chicken thighs are forgiving for meal prep; chicken breast gives a leaner bowl.
Toasted sesame oil is stronger than plain sesame oil, so a small amount is enough.
Bagged broccoli florets or frozen broccoli make this easier on weeknights.
Use maple syrup or brown sugar instead of honey.
Use green beans, carrots, or snap peas instead of broccoli.
Chicken: Chicken thigh, Chicken breast, Firm tofu. Thighs stay juicy for reheating. Tofu should be pressed and browned before sauce is added.
Sesame oil: Toasted sesame oil, Tahini thinned with water, Skip and use sesame seeds. Toasted sesame oil is strong. Add it near the end rather than frying it hard.
Broccoli: Green beans, Carrots, Snow peas. Any vegetable that cooks quickly and likes a sweet-savory glaze can work.
Is sesame chicken the same as orange chicken?
No. Sesame chicken is nutty and sweet-savory, while orange chicken has a stronger citrus sauce.
Yes. Store rice, chicken, and vegetables together for a few days, but add fresh cucumber or green onion after reheating.
Can I make sesame chicken without sesame oil?
Yes. The flavor is less nutty, but soy sauce, garlic, ginger, and sesame seeds still make a useful bowl.