Why You’ll Love This Recipe
Packed with flavor from a tangy orange sauce, crispy chicken, and sesame seeds, these bowls are a perfect weeknight dinner that everyone will love. It’s so much better than takeout, and you’ll have it on the table in less than 30 minutes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- basmati rice
- broccoli florets
- chicken stock
- orange marmalade
- freshly squeezed orange juice
- reduced sodium soy sauce
- freshly squeezed lemon juice
- freshly grated ginger
- garlic, minced
- Sriracha (optional)
- corn starch
- boneless, skinless chicken thighs, cut into bite-size pieces
- kosher salt and freshly ground black pepper
- canola oil
- toasted sesame seeds
- green onion, thinly sliced
directions
- Cook the rice: In a large saucepan, cook the basmati rice according to package instructions using 1 1/2 cups of water. Set aside.
- Steam the broccoli: Place the broccoli florets into a steamer or a colander set over a pan of boiling water. Cover and steam for 5 minutes, or until tender and vibrant green. Set aside.
- Make the sauce: In a small bowl, whisk together the chicken stock, orange marmalade, orange juice, soy sauce, lemon juice, ginger, garlic, Sriracha (if using), and 1 tablespoon cornstarch. Set aside.
- Prepare the chicken: Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the remaining 3 1/2 tablespoons cornstarch over the chicken and toss to coat evenly.
- Cook the chicken: Heat the canola oil in a large cast iron skillet over medium-high heat. Working in batches, add the chicken to the skillet and cook until golden brown, about 6-8 minutes per batch. Transfer the cooked chicken to a plate and set aside.
- Make the sauce thick: In the same skillet, stir in the chicken stock mixture and cook for 2-3 minutes, or until the sauce has thickened.
- Finish the dish: Return the chicken to the skillet and stir until the chicken is evenly coated with the sauce. Sprinkle with sesame seeds and cook for another minute.
- Assemble the bowls: Serve the chicken over a bed of rice with steamed broccoli on the side. Garnish with sliced green onion if desired.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
- Use chicken breasts: You can substitute boneless, skinless chicken breasts for a leaner option.
- Add vegetables: Toss in additional vegetables like bell peppers, snap peas, or carrots for more color and nutrition.
- Spicy kick: Increase the amount of Sriracha or add a sprinkle of red pepper flakes to make it spicier.
- Gluten-free option: Use gluten-free soy sauce to make this dish gluten-free.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or chicken stock to maintain the saucy texture.
FAQs
Can I use other types of rice?
Yes, you can use jasmine rice or brown rice as an alternative to basmati rice. Just be sure to adjust the cooking time as needed.
Can I use frozen broccoli?
Fresh broccoli works best for this recipe, but you can use frozen broccoli. Just make sure to thaw and drain it before steaming.
Can I make this recipe ahead of time?
You can cook the chicken and make the sauce ahead of time. Store the chicken in the sauce and reheat when ready to serve. Prepare the rice and broccoli fresh for the best texture.
Can I freeze this dish?
You can freeze the chicken and sauce (without the rice and broccoli) for up to 2 months. Thaw and reheat before serving.
Can I use a different sweetener instead of orange marmalade?
If you don’t have orange marmalade, you can substitute it with honey, maple syrup, or even apricot preserves for a similar sweetness.
How can I make this dish less sweet?
Reduce the amount of orange marmalade or use a lower-sugar alternative, like a sugar-free marmalade or a small amount of honey.
Can I use other proteins besides chicken?
Yes, you can substitute the chicken with shrimp, tofu, or even pork for a different take on this recipe.
Is this dish spicy?
If you add the optional Sriracha, it will give the dish a mild to moderate spice level. You can adjust the amount to suit your taste.
Can I make this recipe in advance?
While it’s best served fresh, you can prepare the chicken and sauce ahead of time. Reheat and assemble just before serving.
What should I serve this dish with?
Serve the sesame chicken bowls with steamed rice, broccoli, or any other vegetable of your choice for a complete meal.
Conclusion
These Sesame Chicken Bowls are packed with flavor and are incredibly easy to make. The crispy chicken coated in a sweet, savory, and tangy sesame sauce is complemented by the freshness of steamed broccoli and the fragrance of basmati rice. Whether you’re making dinner for the family or hosting a dinner party, this dish will be a hit every time!
Sesame Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
These Sesame Chicken Bowls are a quick and flavorful meal with crispy chicken, fragrant basmati rice, and a tangy orange sauce. Topped with sesame seeds and served with steamed broccoli, they are a delicious and satisfying dish perfect for weeknight dinners.
Ingredients
Basmati rice
Broccoli florets
Chicken stock
Orange marmalade
Freshly squeezed orange juice
Reduced sodium soy sauce
Freshly squeezed lemon juice
Freshly grated ginger
Garlic, minced
Sriracha (optional)
Corn starch
Boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
Canola oil
Toasted sesame seeds
Green onion, thinly sliced
Instructions
- Cook the rice: In a large saucepan, cook the basmati rice according to package instructions using 1 1/2 cups of water. Set aside.
- Steam the broccoli: Place the broccoli florets into a steamer or a colander set over a pan of boiling water. Cover and steam for 5 minutes, or until tender and vibrant green. Set aside.
- Make the sauce: In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, lemon juice, ginger, garlic, Sriracha (if using), and 1 tablespoon cornstarch. Set aside.
- Prepare the chicken: Season the chicken pieces with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the remaining 3 1/2 tablespoons cornstarch over the chicken and toss to coat evenly.
- Cook the chicken: Heat the canola oil in a large cast iron skillet over medium-high heat. Working in batches, add the chicken to the skillet and cook until golden brown, about 6-8 minutes per batch. Transfer the cooked chicken to a plate and set aside.
- Make the sauce thick: In the same skillet, stir in the chicken stock mixture and cook for 2-3 minutes, or until the sauce has thickened.
- Finish the dish: Return the chicken to the skillet and stir until the chicken is evenly coated with the sauce. Sprinkle with sesame seeds and cook for another minute.
- Assemble the bowls: Serve the chicken over a bed of rice with steamed broccoli on the side. Garnish with sliced green onion if desired.
Notes
For a milder dish, omit the Sriracha or reduce the amount used.
Use chicken breasts if preferred for a leaner option.
For added crunch, sprinkle chopped peanuts or water chestnuts on top.
Make it gluten-free by using gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg
