Go Back
Chicken and Rice Bowl

Sticky Sesame Chicken and Rice Bowls Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 492
Ingredients Method Notes

Ingredients
  

  • 1 cup jasmine rice
  • 1 1/4 cups water
  • 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 2 cups broccoli florets
  • 1 tbsp sesame seeds
  • Salt, to taste

Method
 

  1. Rinse the rice, add it to a saucepan with the water and a pinch of salt, bring to a boil, cover, and simmer on low for 15 minutes. Rest off the heat, covered, until ready to serve.
  2. Salt the chicken pieces, then sear them in vegetable oil over medium-high heat for about 4 minutes until golden, flip, and cook another 3 to 4 minutes.
  3. While the chicken cooks, whisk the soy sauce, honey, sesame oil, and garlic. Stir the cornstarch slurry, add it to the pan with the soy mixture, and simmer for 2 minutes until thick.
  4. Steam the broccoli in a microwave with 2 tbsp water for 2 minutes, or add it to the skillet, cover, and steam for 2 minutes on the stovetop.
  5. Fluff the rice, divide among bowls, top with chicken, sauce, and broccoli, then sprinkle with sesame seeds and serve.

Notes

Letting the chicken rest untouched in the pan while it sears is the key to getting a nice crust. If you use a rice cooker, start it right before you heat the skillet, and everything will still finish at about the same time.