Sesame Ginger Chicken Rice Bowl Recipe

About this recipe

This Sesame Ginger Chicken Rice Bowl is a delightful Asian-inspired dish that’s perfect for dinner. Tender chicken thighs, crisp vegetables, and fragrant sesame ginger sauce come together beautifully over a bed of warm, fluffy rice. The dish balances flavor and nutrition effortlessly, with 36g of protein to support muscle repair and 6g of fiber to aid digestion. The cooking experience is fun and engaging, with vibrant colors and aromas filling your kitchen as you stir-fry the marinated chicken and fresh veggies. Garnished with sesame seeds and spring onions, this hearty bowl is ideal for a cozy evening meal or a quick weeknight dinner. Pair it with your favorite Asian beverage to complete the experience!

Ingredients

• loose Ginger
• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Whole Farm Premium White Sesame Seeds
• - Dark Soy Sauce-90 GM
• - Rice Vinegar
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 110 g Unpeeled Garlic Cloves
• 200 g Orange Carrot (Gajar)
• 1 piece Yellow Bell Pepper
• 200 G Spring Onion(200Gm)
• 1 ltr Anveshan Cold Pressed Black Sesame Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse and cook the rice in boiling water until tender, then set aside to cool slightly.
2. 2. Cut the chicken thighs into bite-sized pieces and marinate them with soy sauce, rice vinegar, and cornstarch for 15 minutes.
3. 3. Peel and finely grate the ginger and garlic, then slice the carrots, bell peppers, and spring onions into thin strips.
4. 4. Heat sesame oil in a large pan or wok over medium heat, and stir-fry the ginger and garlic until fragrant.
5. 5. Add the marinated chicken to the pan and cook until browned and fully cooked through, stirring occasionally.
6. 6. Toss in the sliced carrots and bell peppers, stir-frying until they are slightly tender but still crisp.
7. 7. Mix water with a pinch of salt and black pepper, then pour into the pan to create a light sauce.
8. 8. Sprinkle sesame seeds over the chicken and vegetables, stirring well to coat evenly.
9. 9. Serve the chicken and vegetable mixture over the cooked rice in bowls, garnished with spring onions.