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–+ servings
Honey sesame chicken bowl 1

Honey Sesame Chicken Bowl

This Asian-inspired honey sesame chicken bowl delivers restaurant-quality flavors without the heavy feeling that often accompanies takeout. Combining the perfect balance of protein, complex carbs, and vibrant vegetables, it's ideal for meal prep or elevating your lunch routine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Course
Cuisine Asian
Servings 4 bowls
Calories 480 kcal

Equipment

  • Large Skillet
  • Mixing Bowls

Ingredients
  

For the chicken

  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil for cooking

For the honey sesame sauce

  • 1/3 cup honey can substitute maple syrup for a less refined option
  • 3 tablespoons reduced-sodium soy sauce or tamari for gluten-free option
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 tablespoons sesame seeds plus more for garnish

For the bowl

  • 2 cups cooked brown rice quinoa or cauliflower rice work well as alternatives
  • 2 cups broccoli florets steamed
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 2 green onions chopped
  • 1/2 cup edamame shelled

Instructions
 

  • Combine the chicken pieces, cornstarch, salt, and pepper in a medium bowl, ensuring each piece is evenly coated. Pat your chicken dry with paper towels before coating for better adherence and browning.
  • Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer (work in batches if needed to avoid overcrowding). Cook for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate lined with paper towels.
  • In a bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate small bowl, create a slurry by mixing cornstarch and water until smooth.
  • Pour the sauce mixture into the same skillet used for the chicken. Bring to a gentle simmer over medium heat. Once bubbling, whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Add the sesame seeds and stir to combine.
  • Return the cooked chicken to the skillet with the thickened sauce. Gently toss until each piece is thoroughly coated. Allow to simmer for an additional 1-2 minutes to let the flavors meld together.
  • Divide the cooked brown rice among four bowls. Arrange the steamed broccoli, julienned carrots, sliced bell peppers, and edamame around the rice. Place the honey sesame chicken in the center of each bowl.
  • Sprinkle additional sesame seeds over the chicken and scattered green onions across the bowl. For an extra flavor boost, drizzle any remaining sauce from the pan over the entire bowl. Serve immediately while hot.

Notes

For meal prep: Prepare all components separately and store in airtight containers for up to 4 days in the refrigerator. Keep sauce separate until serving to prevent soggy vegetables and rice.
For a healthier version: Reduce honey to 1/4 cup, substitute brown rice with cauliflower rice, or use air-fried chicken instead of pan-fried.
For a vegetarian option: Substitute chicken with firm tofu or tempeh using the same coating and cooking process.
For a gluten-free version: Use tamari or coconut aminos instead of soy sauce.

Nutrition

Calories: 480kcalCarbohydrates: 58gProtein: 32gFat: 14gSodium: 650mgFiber: 6gSugar: 18g
Keyword Honey Sesame Chicken, Chicken Bowl, Asian Chicken, Meal Prep, Healthy Lunch
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