Sesame Chicken Rice Bowl

sesame chicken and broccoli in a rice bowl

5 from 4 votes

Sesame Chicken Rice Bowl is an easy stir-fry recipe that's ready in just 30 minutes! Forget about take out! You can eat-in faster with this flavorful chicken dish.

Prep Time15

Cook Time15

Total Time30

Course: Skillet Meals

Cuisine: Japanese

Servings:

Calories: 451kcal

Author: Debi Morgan | Quiche My Grits

Equipment

skillet (or wok)
saucepan

Ingredients

CHICKEN

1 Tbsp. butter or olive oil
1 small onion sliced
1 tsp. garlic minced
2 chicken breasts cut into chunks
2 cups broccoli florets fresh (or frozen)

SESAME SAUCE

1 tsp. ginger minced (I buy it as a paste in a tube so it's easier to use)
½ tsp. garlic minced
¼ cup ketchup
¼ cup soy sauce low sodium
1 Tbsp. apple cider vinegar
¼ cup brown sugar
1 Tbsp. sesame seeds

YUM YUM SAUCE

2 Tbsp. mayonnaise
1 tbsp. ketchup
½ tsp. sugar

RICE

2 cups cooked brown rice

Instructions

CHICKEN

Melt butter or olive oil in skillet.
Sauté onion and garlic in skillet for 1 minute.
Add chicken to skillet and stir fry for 5 minutes over medium high heat.
Add broccoli to skillet and stir fry for 4 minutes over medium heat.
Turn heat to low.

SESAME SAUCE

Mix all ingredients together to create sauce.
Pour sauce over chicken and broccoli in skillet.
Let simmer for 5 minutes on medium heat.
Serve over cooked brown rice.

YUM YUM SAUCE

Mix ingredients together and serve on the side if desired.

Notes

This dish can be made with or without Yum Yum sauce. Either way, it's delicious.
Sesame Chicken makes great leftovers and can be stored in an airtight container for up to 3 days in the refrigerator. Leftovers can also be frozen in an airtight container for up to 3 months.
To reheat, allow the chicken to thaw in the fridge overnight, then microwave it in 30 second intervals until heated to 165º F. Or, reheat it in a saucepan on the stovetop.

Nutrition