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- 2 cups cooked jasmine rice - 1 lb chicken breast, cut into bite-sized pieces - 3 tablespoons sesame oil - 4 cloves garlic, minced - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, sliced - Salt and pepper to taste When you gather your ingredients for these sesame garlic chicken rice bowls, make sure to choose fresh items. Fresh chicken will give you juicy bites. Jasmine rice adds a sweet touch. Sesame oil brings a nutty flavor that stands out. Garlic adds a strong aroma and taste. Honey balances the dish with sweetness. Rice vinegar adds a nice tang. - Large mixing bowl - Steamer basket - Large skillet - Measuring cups and spoons Using the right tools can make cooking easier. A large mixing bowl helps you combine your marinade well. A steamer basket cooks your veggies perfectly. A large skillet gives you enough space to cook the chicken evenly. - Bell peppers - Snap peas - Other proteins (tofu, shrimp) Feel free to mix in other veggies like bell peppers or snap peas. You can also swap chicken for tofu or shrimp if you want. These changes keep the meal fun and fresh. To start, take a medium bowl. Combine the chicken pieces with these ingredients: - 1 lb chicken breast, cut into bite-sized pieces - 3 tablespoons sesame oil - 4 cloves garlic, minced - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - Salt and pepper to taste Stir well so the chicken gets coated with the marinade. Cover the bowl and let it sit for at least 15 minutes. This helps the chicken soak up all the tasty flavors. While the chicken marinates, bring a pot of water to a boil. Place a steamer basket over the pot. Add these vegetables: - 1 cup broccoli florets - 1 carrot, julienned Cover and steam them for about 4-5 minutes. They should be bright and slightly tender but still have a nice crunch. Remove them from heat and set aside. Next, grab a large skillet and heat 2 tablespoons of sesame oil over medium-high heat. Once hot, add the marinated chicken pieces. Cook for about 6-8 minutes. Stir occasionally until the chicken is golden brown and cooked through. Make sure its internal temperature reaches 165°F (75°C) to ensure it's safe to eat. Now it's time to put everything together. Divide the cooked jasmine rice evenly among four bowls. Spoon the flavorful cooked chicken over the rice. Next, add equal portions of the steamed broccoli and carrots on top. For an extra kick, drizzle any remaining marinade from the skillet over the assembled bowls. To finish, sprinkle sesame seeds and sliced green onions over each bowl. Serve the rice bowls warm. I like to offer extra soy sauce on the side for those who want a little more flavor. Enjoy your tasty creation! To get the best flavor, marinate the chicken evenly. Mix the chicken with the sauce well. This helps every piece soak up the taste. Let it sit for at least 15 minutes. Using a meat thermometer is key. Cook the chicken until it reaches 165°F. This ensures your chicken is safe to eat. When cooking vegetables, steaming is the way to go. Steam them until they are bright and slightly tender. This keeps them crisp and colorful. Avoid overcooking; you want a nice crunch. This adds texture to your rice bowls. Adding sauces can enhance your dish. Try extra soy sauce or even a spicy sauce. Pair with more vegetables for added nutrition. Some bell peppers or snap peas can add great flavor. Get creative with your toppings! {{image_4}} You can change the protein in this dish easily. For a vegetarian option, use tofu. Firm tofu works best; just press it to remove extra moisture. Cut it into cubes and marinate just like chicken. It soaks up flavors well. For seafood lovers, shrimp is a great choice. Peel and devein fresh shrimp. Cook them in the same way as chicken, until pink and firm. Spice it up! Adding red pepper flakes can bring heat to your bowl. Start small; you can add more if you like it spicier. You can also play with soy sauce. Try using low-sodium soy sauce for less salt. Or, go for dark soy sauce for a richer flavor. Each option will change the taste in fun ways. If you want to mix it up, swap jasmine rice for brown rice or quinoa. Brown rice gives a nuttier taste and adds fiber. Quinoa is a protein-packed option, making it a smart choice. For a low-carb version, use cauliflower rice. Just pulse cauliflower in a food processor until it’s rice-sized. Sauté it lightly to keep it tasty and fresh. To store leftover rice bowls, let them cool first. Place the bowls in airtight containers. This keeps the flavors fresh and prevents spoilage. You can store them in the fridge for up to three days. Glass containers work well, as they don't stain and help you see the food inside. For freezing servings, use freezer-safe containers or heavy-duty freezer bags. Make sure to remove as much air as possible. This keeps the food safe and avoids freezer burn. You can freeze the rice bowls for up to two months. To reheat, thaw them in the fridge overnight or use the microwave on low. To reheat without losing flavor, warm them in a skillet over medium heat. Add a splash of water or broth to keep them moist. Cover with a lid to trap steam. Ensure the food reaches at least 165°F (75°C). This keeps it safe to eat and helps retain the tasty flavors you love. You can store these rice bowls in the fridge for up to three days. Use an airtight container to keep them fresh. After that, the chicken may lose its flavor and texture. Always check for any off smells before eating leftovers. Yes, you can marinate the chicken overnight. This will enhance both the flavor and texture. The longer it sits in the marinade, the more it absorbs the garlic and sesame flavors. Just be careful not to over-marinate, as it can make the chicken too soft. If you need to substitute sesame oil, you can use olive oil or avocado oil. These oils have a mild flavor. You can also add a bit of toasted sesame seeds for that unique taste. Peanut oil is another option, giving a different but nice flavor. Yes, this recipe is great for meal prep. You can cook everything in advance and store it in separate containers. Keep the rice, chicken, and vegetables in their own sections. This helps keep the rice fresh and prevents sogginess. Just reheat before eating. To make this dish gluten-free, use gluten-free soy sauce or tamari. You can also check that your rice vinegar is gluten-free. Always read labels to ensure all ingredients meet your dietary needs. Enjoy this tasty meal without worries! This recipe for Sesame Garlic Chicken Rice Bowls is simple and full of flavor. It covers everything from ingredients to storage. You can use chicken or try tofu or shrimp for variety. Remember to steam your veggies just right for a good crunch. Don't hesitate to mix in different sauces or rice options. With the right tools and tips, you can prepare a tasty dish. Enjoy your cooking adventure!

Sesame Garlic Chicken Rice Bowls

Savor the deliciousness of Savory Sesame Garlic Chicken Rice Bowls that are easy to make and bursting with flavor! This recipe features juicy chicken, vibrant veggies, and fragrant jasmine rice, all drizzled with a mouthwatering sesame garlic sauce. Perfect for a satisfying meal any night of the week, these bowls are quick to whip up in just 30 minutes. Click to explore this tasty recipe and elevate your dinner game today!
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Ingredients
  

2 cups cooked jasmine rice

1 lb chicken breast, cut into bite-sized pieces

3 tablespoons sesame oil

4 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame seeds

1 cup broccoli florets

1 carrot, julienned

2 green onions, sliced

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the chicken pieces, 1 tablespoon of sesame oil, minced garlic, soy sauce, honey, rice vinegar, salt, and pepper. Stir well to ensure that the chicken is evenly coated with the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature to absorb all those delicious flavors.

    Cook the Vegetables: While the chicken is marinating, bring a pot of water to a boil and place a steamer basket over it. Add the broccoli florets and julienned carrot to the basket, cover, and steam for about 4-5 minutes, or until they are bright in color and slightly tender but still crisp. Remove from heat and set aside.

      Prepare the Chicken: In a large skillet, heat the remaining 2 tablespoons of sesame oil over medium-high heat. Once hot, add the marinated chicken pieces to the skillet. Cook for about 6-8 minutes, stirring occasionally until the chicken is golden brown on all sides and cooked through with a juicy interior. Ensure the internal temperature reaches 165°F (75°C).

        Assemble the Bowls: Divide the cooked jasmine rice evenly among four serving bowls. Spoon the flavorful cooked chicken over the rice, and then add equal portions of the steamed broccoli and carrots on top. For an extra burst of flavor, drizzle any remaining marinade left in the skillet over the assembled bowls.

          Garnish: Finish by generously sprinkling sesame seeds and sliced green onions over each bowl. Serve the rice bowls warm, accompanied by extra soy sauce on the side for those who enjoy a little more seasoning.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4