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Easy Healthy Sesame Chicken Bowls - A Quick, Flavor-Packed Weeknight Staple

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken: 1.5 pounds boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon avocado or olive oil (for cooking)
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon black pepper
  • For the sesame sauce: 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground)
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons cornstarch
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • Veggies and add-ins: 3 cups broccoli florets (fresh or frozen)
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots or snap peas
  • 2 green onions, thinly sliced
  • 2 tablespoons sesame seeds (white or a mix of white and black)
  • For serving: 3–4 cups cooked brown rice, jasmine rice, or cauliflower rice
  • Lime wedges (optional)

Method
 

  1. Marinate the chicken: In a bowl, toss chicken pieces with soy sauce, rice vinegar, cornstarch, garlic powder, and black pepper. Let sit 10–15 minutes while you prep the sauce and vegetables.
  2. Make the sauce: In a measuring cup, whisk soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, broth, cornstarch, and sriracha if using. Set aside. The cornstarch will help it thicken quickly.
  3. Prep the veggies: Cut broccoli into bite-size florets. Slice bell pepper and prep carrots or snap peas. Keep them ready near the stove.
  4. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate.
  5. Stir-fry the veggies: In the same pan, add a splash of water if needed. Add broccoli and bell pepper. Cook 3–4 minutes until crisp-tender. Add carrots or snap peas and cook 1–2 minutes more.
  6. Sauce it up: Return chicken to the pan. Give the sauce a quick stir, then pour it in. Cook 1–2 minutes, stirring, until glossy and thickened. If it’s too thick, add a splash of water.
  7. Finish: Stir in green onions and sprinkle with sesame seeds. Taste and adjust with more soy for salt, honey for sweetness, or vinegar for brightness.
  8. Assemble bowls: Add rice to bowls, top with chicken and veggies, and finish with extra sesame seeds, green onions, and a squeeze of lime if you like.