Rachel Easy Sesame Chicken Bowl in 30 Mins
This Easy Sesame Chicken Bowl takes only 30 minutes to make! This is a perfect recipe for healthy lunch or dinner. I went from 82 kgs to 65 kgs after losing 17 kgs! After failing at a variety of diets and workouts over the course of two years, I’ve finally have learned that l can still eat delicious food that is healthy to suit my lifestyle.
What is a Sesame Chicken Bowl?
Crispy on the exterior and juicy on the inside, delicious Sesame Chicken in a sweet and flavorful sauce! Feel free to pop them into your mouth one by one, tossed in a delightful and simple sauce, since our version is superior to the restaurant version. It’s delicious, and you can top it with any of your favourite vegetables or greens since, well, vegetables and greens are good for you.
Is a Sesame Chicken Bowl Healthy?
A nutritious dinner may be made with sesame chicken and fried rice. It’s a wonderful source of protein and healthful carbs. It’s high in fibre, protein, copper, phosphorus, and selenium, and it may lower the risk of heart disease and inflammation.
You can also use brown rice instead of white rice or noodles to ensure that you receive enough fibre.
Ingredients You Will Need:
- Basmati Rice
- Broccoli Florets
- Chicken Stock
- Orange Marmalade
- Freshly Squeezed Orange Juice
- Soy Sauce
- Rice Wine Vinegar
- Ginger
- Garlic
- Sriracha
- Corn Starch
- Boneless, Skinless Chicken Thighs
- Kosher Salt and Ground Black Pepper
- Canola Oil
- Toasted Sesame eseds
- Green onion
How To Make A Sesame Chicken Bowl:
- Cook rice according to package directions in a large pot with 1 1/2 cup water; put aside.
- Broccoli florets should be placed in a steamer or colander over a pan of boiling water. Set aside after steaming for 5 minutes, or until cooked through and vivid green.
- In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
- Sprinkle the remaining 3 1/2 teaspoons cornstarch equally over the chicken and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 In a large skillet, heat the canola oil over medium-high heat. Working in two batches, add the chicken and cook for 6-8 minutes, or until golden brown. Stir in the chicken stock mixture for about 2-3 minutes, or until it thickens. Sesame seeds are added last.
- Serve the chicken with rice and broccoli as soon as possible, garnished with green onions if prefered.
Cooking Notes
- Put the sesame chicken in an airtight jar and keep it in the fridge for 3-4 days. If the chicken hasn’t completely cooled down to room temperature, it will stream in the container.
- Another option is to add the mushrooms when the chicken is almost done, then use white wine to deglaze the pan before adding the sauce.
Easy Sesame Chicken Bowl in 30 Mins
Ingredients
- 1 cup Basmati Rice
- 2-3 cup Brococcoli Florets
- 1/2 cup Chicken Stock
- 1/4 cup Orange Marmalade
- 1/4 cup Freshly Squeezed Orange Juice
- 2 1/2 tbsp Reduced-Sodium Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Freshly Grated Ginger
- 3 cloves Garlic
- 1 tsp Sriracha
- 4 1/2 tbsp Corn Starch
- 1 1/2 pounds Boneless and Skinless Chicken Thighs (Cut into bite-size pieces)
- Kosher Salt and Freshly Ground Black Pepper
- 1 tbsp Canola Oil
- 2 tsp Toasted Sesame Seeds
- 1 Green Onion (Thinly Sliced)
Instructions
- Cook rice according to package directions in a large pot with 1 1/2 cup water; put aside.
- Broccoli florets should be placed in a steamer or colander over a pan of boiling water. Set aside after steaming for 5 minutes, or until cooked through and vivid green.
- In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
- Sprinkle the remaining 3 1/2 teaspoons cornstarch equally over the chicken and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 In a large skillet, heat the canola oil over medium-high heat. Working in two batches, add the chicken and cook for 6-8 minutes, or until golden brown. Stir in the chicken stock mixture for about 2-3 minutes, or until it thickens. Sesame seeds are added last.
- Serve the chicken with rice and broccoli as soon as possible, garnished with green onions if prefered.
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