Save to Pinterest Last spring, I burned the chicken. Not badly, just enough to make the kitchen smell like caramelized soy instead of sesame. My partner walked in, sniffed, and said it smelled amazing anyway. That's when I realized this bowl was forgiving in the best way. The ginger cuts through everything, the sesame oil makes the rice taste like it came from a tiny restaurant, and even when you overcook something, the sauce pulls it all together. I've made it dozens of times since, and it never feels like work.
I made this for a friend who was recovering from a cold, and she texted me later asking for the recipe. She said it was the first thing that tasted like anything in days. I think it's the ginger and the lime, how they wake up your mouth. Now I bring it to people when I don't know what else to say. It feels like care in a bowl, without needing to be fancy or complicated.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and forgive overcooking, but breasts work fine if you watch the clock.
- Soy sauce: Low sodium keeps you in control of the salt; regular soy can make the whole bowl taste like the ocean.
- Toasted sesame oil: This is not the time for plain sesame oil, the toasted kind smells like popcorn and makes everything taste intentional.
- Rice vinegar: It brightens the sauce without making it sour; white vinegar is too sharp here.
- Honey or maple syrup: A little sweetness balances the soy and ginger, and maple syrup makes it accidentally vegan friendly.
- Fresh ginger: Grated ginger is spicy and floral in a way ground ginger never is; peel it with a spoon to save your knuckles.
- Garlic cloves: Minced fresh garlic melts into the sauce and makes the kitchen smell like a promise.
- Sriracha or chili garlic sauce: Optional, but I always add it because I like a little heat sneaking up on me.
- Jasmine or short grain white rice: Jasmine smells like flowers while it cooks; short grain gets sticky and clings to the sauce.
- Carrot: Julienned carrot adds sweetness and crunch, and it looks like you tried even when you didn't.
- Red bell pepper: Sliced thin, it cooks fast and stays bright, like a little pop of summer in the bowl.
- Sugar snap peas or snow peas: They stay crisp if you barely cook them, and they taste like spring even in January.
- Spring onions: Sliced thin, they add a sharp freshness that cuts through the richness of the sesame oil.
- Toasted sesame seeds: They look pretty and add a nutty crunch that makes every bite feel finished.
- Fresh coriander: Some people hate it, but I love how it tastes like soap in a good way, green and bright.
- Lime wedges: A squeeze of lime at the end wakes everything up, like turning up the volume on a song you love.
Instructions
- Make the marinade:
- Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and sriracha until the honey dissolves and everything smells sharp and sweet. Pour half over the chicken and let it sit for 15 minutes while you do everything else.
- Cook the rice:
- Rinse the rice until the water runs clear, which stops it from turning gluey. Combine rice and water in a saucepan, bring to a boil, then cover and simmer for 12 to 15 minutes until the water disappears and the rice is tender.
- Cook the chicken:
- Heat a large skillet or wok over medium high heat and add the marinated chicken, shaking off excess marinade. Stir it around for 5 to 7 minutes until the edges are golden and the chicken is cooked through, then set it aside.
- Stir fry the vegetables:
- In the same pan, toss in the carrot, bell pepper, and snap peas and stir fry for 2 to 3 minutes until they soften just a little but still snap when you bite them. Don't overcook them or they'll lose their brightness.
- Assemble the bowls:
- Divide the rice among four bowls, top with chicken and vegetables, then drizzle with the reserved sauce. Finish with spring onions, sesame seeds, coriander, and a lime wedge on the side.
Save to Pinterest One night, I made this for myself after a long day and ate it standing at the counter, straight from the pan. The lime juice ran down my wrist and the sesame seeds stuck to my fingers. It tasted better than it had any right to, and I remember thinking that sometimes the best meals are the ones you don't share. This bowl taught me that cooking for yourself is not sad or selfish. It's just paying attention.
How to Store and Reheat
Store the rice, chicken, and vegetables separately in airtight containers in the fridge for up to three days. The vegetables will soften a bit, but the chicken stays flavorful and the rice reheats beautifully in the microwave with a damp paper towel over the top. I sometimes add a splash of water to the chicken when reheating so it doesn't dry out, and a fresh squeeze of lime brings everything back to life.
Ways to Make It Your Own
Swap the chicken for firm tofu or tempeh if you want it vegetarian, and press the tofu first so it doesn't turn mushy in the pan. I've also used shrimp, which cooks even faster and soaks up the marinade like a sponge. If you have edamame or sliced avocado, throw them in at the end for extra richness, and if you're out of snap peas, broccoli or bok choy work just as well.
Pairing and Serving Suggestions
This bowl is filling enough on its own, but sometimes I serve it with a side of miso soup or a quick cucumber salad dressed with rice vinegar and sesame oil. A crisp Riesling cuts through the richness, or sparkling water with lime if you want to keep it simple. Leftovers make an excellent next day lunch, and I've been known to eat them cold, straight from the fridge, when I'm too hungry to wait.
- Add a fried egg on top for extra richness and a runny yolk that mixes into the rice.
- Drizzle with extra sriracha if you want more heat, or a spoonful of chili oil for a smoky kick.
- Serve with pickled ginger or kimchi on the side for a tangy contrast that cuts through the sesame.
Save to Pinterest This bowl has become my answer to the question, what's for dinner when I don't know what I want. It's quick, it's bright, and it tastes like I care, even on the nights when I barely do.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to allow flavors to penetrate, but you can extend up to an hour for a deeper taste.
- → Can I use brown rice instead of jasmine rice?
Yes, brown rice works well but will require longer cooking time and may change the dish’s texture slightly.
- → What vegetables pair best with this dish?
Carrots, red bell peppers, sugar snap peas, and spring onions complement the flavors and add vibrant color and crunch.
- → Is there a vegetarian alternative for the protein?
Firm tofu or tempeh can be used as a substitute, absorbing the marinade flavors nicely while offering similar texture.
- → How do I adjust spiciness in this bowl?
Omit or reduce sriracha or chili garlic sauce to tone down the heat according to your preference.