Sesame Ginger Chicken Rice (Print)

Tender chicken and crisp vegetables in a flavorful sesame ginger sauce served over jasmine rice.

# Components:

→ Proteins

01 - 1.1 lbs 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 ginger, grated
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

# Directions:

01 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, minced garlic, and optional sriracha in a bowl. Pour half over chicken and marinate for 15 minutes, reserving the remainder for later use.
02 - Rinse rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, 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 pieces, discard used marinade, and cook, stirring frequently, for 5 to 7 minutes until golden and cooked through. Remove from heat and keep warm.
04 - In the same pan, quickly stir-fry julienned carrot, sliced red bell pepper, and halved sugar snap peas for 2 to 3 minutes until tender yet crisp.
05 - Divide cooked rice evenly among four bowls. Top with cooked chicken and vegetables. Drizzle reserved sauce over the top.
06 - Finish with sliced spring onions, toasted sesame seeds, fresh coriander leaves, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • The sesame-ginger marinade doubles as a sauce, so you get deep flavor with zero extra work.
  • Everything cooks in under half an hour, but it tastes like you spent the evening at the stove.
  • The textures stay lively, crisp vegetables against tender chicken and fluffy rice, never mushy or flat.
  • It reheats beautifully, which means lunch the next day is something to look forward to, not tolerate.
02 -
  • Rinse the rice until the water runs clear or the grains will turn gummy and stick together in clumps.
  • Reserve half the marinade before it touches raw chicken, or you will have to boil it separately to use it safely.
  • Do not crowd the pan when cooking chicken or it will steam instead of browning, cook in batches if needed.
  • Keep the vegetables moving in the hot pan so they cook evenly and stay crisp, not soggy.
03 -
  • Toast your own sesame seeds in a dry skillet over medium heat until they smell nutty and turn golden, it only takes two minutes and the flavor is deeper.
  • Grate the ginger on the smallest holes of your grater so it melts into the marinade instead of leaving stringy bits.
  • Let the chicken sit in the marinade while you prep everything else, even 15 minutes makes a difference in how the flavors soak in.
  • Taste the reserved sauce before drizzling and add a pinch of honey or a splash of lime if it needs balancing.
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