Why You’ll Love This Asian Sesame Chicken Bowl

• It’s a complete meal in one. You get your protein, your carbs, and a generous serving of veggies all layered together, which means fewer dishes to wash and more time to enjoy your dinner.
• The sesame sauce is seriously addictive. I’m not exaggerating—it’s so good you’ll want to put it on everything. It’s rich and complex but comes together in minutes with simple ingredients you probably already have.
• It’s incredibly adaptable. Not a fan of brown rice? Use quinoa. Don’t have cucumbers? Toss in some snap peas. This recipe is a fantastic template that welcomes your own creative twists.
• The texture contrast is everything. From the juicy chicken to the crunchy carrots and the soft avocado, every single bite is a little adventure. It keeps your palate interested from the first scoop to the last.

Ingredients & Tools

• For the Chicken & Marinade:
• 2 boneless, skinless chicken breasts (about 1 lb or 450 g), cut into 1-inch pieces
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• For the Sesame Sauce:
• 1/4 cup soy sauce (or tamari)
• 2 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tbsp toasted sesame oil
• 1 tbsp tahini or smooth peanut butter
• 1 tsp sriracha or chili-garlic paste (optional, for heat)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1-2 tbsp warm water, to thin
• For the Bowls:
• 1 cup uncooked brown rice or white rice
• 1 large carrot, julienned or grated
• 1/2 English cucumber, thinly sliced or spiralized
• 1 ripe avocado, sliced
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds, for garnish

Tools: A good skillet (non-stick or cast-iron works great), a small bowl for whisking the sauce, a pot for rice, and a sharp knife.

The quality of your sesame oil really makes a difference here—toasted sesame oil has that deep, nutty aroma that’s essential for the authentic flavor. And don’t skip the fresh ginger and garlic; their pungent, zesty notes are the backbone of the marinade and sauce.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Cut your chicken evenly. This is a simple step, but it ensures all the pieces cook at the same rate, so you don’t end up with some dry bits and some undercooked bits. Aim for 1-inch cubes.
• Don’t skip toasting your sesame seeds. If you bought raw sesame seeds, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. It unlocks a whole new level of nutty flavor.
• Tahini vs. Peanut Butter? Tahini will give you a purer, more robust sesame flavor, while peanut butter adds a slight sweetness and creaminess. Both are delicious—it just depends on your preference!
• Get your veggies prepped first. Since the chicken cooks fairly quickly, having your carrots shredded, cucumber sliced, and avocado ready to go makes assembling the bowls a breeze.
• What if my sauce is too thick? The tahini or peanut butter can make the sauce very thick. That’s what the warm water is for! Add it a tablespoon at a time until it reaches a nice, drizzly consistency.

How to Make Asian Sesame Chicken Bowl

Serving Suggestions

Complementary Dishes

• A simple miso soup — It’s a classic start that prepares the palate with its savory, umami-rich warmth without being too heavy.
• Quick-pickled radishes or red onions — Their sharp, acidic bite provides a fantastic contrast to the rich, nutty flavors of the bowl, cutting through the richness perfectly.
• Steamed edamame sprinkled with sea salt — A fun, interactive starter that’s light, protein-packed, and gets everyone in the Asian-inspired mood.

Drinks

• Iced jasmine green tea — Its delicate floral notes are incredibly refreshing and cleanse the palate between bites of the savory chicken.
• A crisp lager or pilsner — The light carbonation and clean finish of a cold beer work wonders to balance the savory and slightly sweet elements of the dish.
• Gewürztraminer or a dry Riesling — A slightly off-dry white wine with floral aromas complements the ginger and sesame flavors beautifully without overpowering them.

Something Sweet

• Mango slices with a squeeze of lime — The ultimate simple dessert; the tropical sweetness of the mango feels like a natural progression after the meal.
• Matcha ice cream — The earthy, slightly bitter notes of matcha are a sophisticated and delicious way to end the meal on a cool, creamy note.
• Fortune cookies — A little bit of fun and tradition never hurt anyone! It’s a light, crunchy finish that leaves everyone with a smile.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan when cooking the chicken. If you put all the chicken in at once, the pan temperature drops, and the chicken will steam instead of sear. You want that beautiful brown crust for flavor! Cook in batches if your pan is small.
• Mistake: Using regular soy sauce instead of reduced-sodium. Regular soy sauce can make the entire dish overwhelmingly salty, especially since we’re using it in both the marinade and the sauce. Reduced-sodium gives you better control.
• Mistake: Adding the sauce to the pan when it’s too hot. After searing the chicken, always reduce the heat to low before adding the sauce. A screaming hot pan can cause the sugars in the sauce to burn instantly, creating a bitter taste.
• Mistake: Skipping the toasting step for the sesame seeds. Raw sesame seeds are pretty bland. Toasting them for just a few minutes transforms them, adding a crucial nutty aroma and crunch that elevates the whole bowl.

Expert Tips

• Tip: Velvet your chicken for extra tenderness. For incredibly tender, restaurant-quality chicken, try velveting: toss the raw chicken pieces with 1 tbsp of baking soda, let sit for 15 minutes, then rinse thoroughly before patting dry and marinating. It changes the texture completely!
• Tip: Make the sauce ahead of time. The sesame sauce actually tastes even better after the flavors have had time to mingle. Whisk it up a day or two in advance and store it in a jar in the fridge. Just give it a good shake before using.
• Tip: Use leftover rotisserie chicken. Short on time? Shred a pre-cooked rotisserie chicken, warm it gently in a skillet, and toss it with the sesame sauce. Dinner will be on the table in under 10 minutes.
• Tip: Double the sauce recipe. Honestly, you’ll want to. It’s that good. Having extra on hand means you can drizzle it over salads, grain bowls, or even use it as a dip for spring rolls later in the week.
• Tip: Get creative with your veggie toppings. Think beyond the recipe! Thinly sliced red cabbage, blanched broccoli, sautéed mushrooms, or even some kimchi would all be fantastic additions that add color, texture, and nutrients.

FAQs

Can I make this recipe gluten-free?
Absolutely! The only ingredient you need to watch is the soy sauce. Simply swap it for tamari (which is a gluten-free soy sauce) or coconut aminos. Coconut aminos are a bit sweeter and less salty, so you might want to taste and adjust the seasoning at the end. All the other core ingredients—like rice vinegar, sesame oil, and fresh produce—are naturally gluten-free.

How long do the leftovers keep?
The components are best stored separately if you can. The cooked chicken and rice will keep well in airtight containers in the fridge for 3-4 days. The sauce can last for up to a week. The fresh veggies like cucumber and avocado are best sliced fresh, so I’d recommend prepping those when you’re ready to eat. To reheat, gently warm the chicken and rice in the microwave or a skillet, then assemble your bowl with fresh toppings.

Can I use a different protein?
Of course! This sesame sauce is incredibly versatile. Thinly sliced steak, shrimp, firm tofu, or even chickpeas would all be wonderful. For tofu, press it well to remove excess water, then cube and pan-fry until crispy before tossing in the sauce. For shrimp, they cook very quickly—just sauté for 2-3 minutes per side until pink and opaque.

My sauce is too thin/too thick. How can I fix it?
No worries, this is an easy fix! If it’s too thin, whisk in a little more tahini or peanut butter, a teaspoon at a time, until it thickens up. If it’s too thick (which is more common), just gradually whisk in more warm water until it reaches a smooth, pourable consistency. Remember, it will thicken a bit more as it sits, so aim for slightly thinner than you think you need.

Is there a way to meal prep this?
This bowl is a meal prep superstar! Cook a big batch of rice and chicken on Sunday. Divide the rice and sauced chicken into containers. Keep the sauce in a separate small container. Then, each morning, just grab a container, add your fresh veggies (like pre-sliced cucumbers and carrots), and pack the little sauce container to drizzle on right before eating. It makes for a fresh, delicious, and effortless lunch all week.