Sesame Ginger Chicken Rice (Print Version)

A vibrant bowl of chicken, crisp veggies, and sesame-ginger sauce for an easy, flavorful meal.

# What You'll Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Marinade & Sauce

02 - 3 tbsp low-sodium soy sauce
03 - 2 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey or maple syrup
06 - 2 tbsp fresh grated ginger
07 - 2 garlic cloves, minced
08 - 1 tbsp sriracha or chili garlic sauce (optional)

→ Rice

09 - 1 1/4 cups jasmine or short-grain white rice, rinsed
10 - 2 cups water

→ Vegetables

11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz sugar snap peas or snow peas, halved
14 - 2 spring onions, sliced

→ Garnishes

15 - 2 tbsp toasted sesame seeds
16 - Fresh coriander (cilantro) leaves
17 - Lime wedges

# How To Make It:

01 - In a bowl, whisk soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Pour half over chicken pieces and marinate for 15 minutes. Reserve remaining sauce for later.
02 - Rinse rice under cold water until clear. Combine rice and water in a saucepan, bring to boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Fluff with a fork and set aside.
03 - Heat a large non-stick skillet or wok over medium-high heat. Add marinated chicken, discarding marinade, and cook, stirring, for 5 to 7 minutes until golden and cooked through. Remove from heat and keep warm.
04 - In the same pan, quickly stir-fry carrot, red bell pepper, and sugar snap peas for 2 to 3 minutes until tender-crisp.
05 - Divide rice evenly among four bowls. Top with cooked chicken and vegetables. Drizzle with reserved sauce.
06 - Sprinkle with sliced spring onions, toasted sesame seeds, fresh coriander leaves, and serve with lime wedges immediately.

# Expert Tips:

01 -
  • The sesame-ginger sauce is so addictive you'll find yourself drizzling it on everything for weeks.
  • Ready in 45 minutes flat, which means you can have dinner on the table before your usual takeout order arrives.
  • Every element stays fresh and crisp, from the snap of the peas to the tender chicken that soaks up all that sauce.
02 -
  • Don't skip the rinsing step for the rice; I learned this the hard way when I got impatient and ended up with a starchy, clumpy mess.
  • Reserve some of that sauce before marinating the chicken, or you'll be sad when you have nothing left to drizzle at the end.
  • Medium-high heat is your sweet spot for the pan; too low and the chicken steams instead of getting that golden crust, too high and it burns before the inside cooks through.
03 -
  • If you grate the ginger and mince the garlic ahead of time, this meal comes together in less than half an hour from start to finish.
  • Taste the sauce before you use it; if it needs more heat, add a bit more sriracha, and if it feels too intense, a touch of honey or water will smooth it out.
Go Back