Sesame Chicken Bowls Easy

Super saucy and crisp-tender, these sesame chicken bowls are the fastest way to bring takeout flavors home. The tender bites of chicken come coated in sticky citrus sauce and are paired with fluffy rice and vibrant steamed broccoli. Every forkful is full of flavor and crunch, and the meal comes together before you know it—perfect for busy nights or cooking with friends.

The first time I made this, my kitchen filled with the scent of orange and ginger and suddenly my whole family was hovering by the stove. They ask for it any time we crave a weeknight pick-me-up.

Ingredients

• Basmati rice: gives a fluffy tender base that soaks up the sauce beautifully. Pick any long grain variety that smells fresh and looks unbroken.
• Broccoli florets: bring a crisp texture and color to the bowl. Look for deep green heads with tightly clustered buds.
• Chicken stock: provides savory depth to the sauce. Choose low sodium to control saltiness.
• Orange marmalade: delivers tangy sweet citrus flavor. Use a marmalade with real orange peel for best results.
• Freshly squeezed orange juice: adds brightness and extra fresh sweetness.
• Reduced sodium soy sauce: lends salty umami flavor without overpowering the other ingredients.
• Rice wine vinegar: gives a gentle tang and rounds out the sauce.
• Freshly grated ginger: contributes a zingy warmth that keeps the dish vibrant.
• Garlic: adds aromatic depth. Choose firm, plump cloves.
• Sriracha (optional): brings gentle heat. Go for a clean label version if you like spice.
• Corn starch: thickens the sauce to a glossy clingy finish and creates crisp crust on the chicken.
• Boneless skinless chicken thighs: offer juicy rich flavor and stay tender. Look for thighs that are pink and plump.
• Kosher salt and freshly ground black pepper: season the chicken and highlight the other flavors.
• Canola oil: is perfect for high-heat crisping without adding extra flavors.
• Toasted sesame seeds: provide nutty crunch as the perfect finishing touch.
• Green onion: is a fresh garnish that brightens up each bite.

Step-by-Step Instructions

Cook the Rice:

Measure basmati rice and water into a saucepan. Follow the package instructions cooking until rice is fluffy and water is absorbed. Set aside and keep warm with a lid.

Steam the Broccoli:

Place broccoli florets in a steamer or metal colander above a pan of boiling water. Cover and steam for five minutes until florets are vibrant green and just tender. Remove from heat and set aside.

Make the Sauce:

In a small mixing bowl whisk together chicken stock orange marmalade orange juice soy sauce rice wine vinegar fresh ginger garlic Sriracha if using and one tablespoon cornstarch. Whisk until smooth. This is your sticky sesame sauce.

Prepare the Chicken:

Season bite sized chicken thigh pieces with salt and pepper. Sprinkle over remaining cornstarch and toss to coat each piece thoroughly so every bite cooks up crisp.

Brown the Chicken:

In a large cast iron skillet heat canola oil over medium high flame. Working in two batches, add chicken in an even layer. Let cook for six to eight minutes undisturbed until bottoms are golden brown. Flip and continue to cook through.

Sauce and Finish:

Pour the prepared sauce mixture into the pan with the chicken. Stir well allowing the sauce to bubble and thicken, clinging to each piece and turning glossy. Add toasted sesame seeds and stir again. Remove from heat.

Serve:

Spoon cooked rice into bowls. Top evenly with sauced sesame chicken then add steamed broccoli. Finish with a sprinkle of green onion for freshness and extra crunch.

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My favorite part is the sticky orange sauce. Its sweet tangy flavor instantly reminds me of family weekends spent bustling around the kitchen. I always sneak extra spoonfuls straight from the pan and laugh when my kids try to do the same.

Storage and Make-Ahead Tips

This dish holds up well in the fridge for up to three days. Store the chicken rice and broccoli in separate airtight containers to keep textures crisp. Reheat chicken and rice with a splash of water covered, in the microwave or on the stove. Broccoli can be quickly refreshed by adding to the hot rice or a brief steam.

Ingredient Swaps You’ll Love

If you are out of chicken thighs try chicken breast but keep a close eye on doneness to avoid drying out. For more veg swap in snap peas or bell peppers. If you do not have marmalade a mix of honey and a bit of orange zest makes a lovely stand in.

Serving Suggestions

These bowls are the perfect all in one meal but are extra delicious with a drizzle of chili crisp or a sprinkle of roasted peanuts. Sometimes I add quick pickled carrots or cucumbers on the side to cut through the richness. For a crowd set out everything family style for a build your own bowl night.

A Taste with History

Sesame chicken is a classic Asian American takeout favorite known for its crunchy coating and glossy sweet sauce. It found its home in American kitchens as cooks adapted traditional Chinese fried chicken recipes to local tastes and ingredients. The orange and sesame flavors pay tribute to both origins and new traditions.

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs offer juicier, more tender bites.

→ Is the orange marmalade necessary?

Orange marmalade creates a sweet, tangy sauce. You may substitute with apricot jam and extra orange juice if needed.

→ Will another vinegar work if I don't have rice wine vinegar?

White wine vinegar or apple cider vinegar can be used in equal amounts as an alternative.

→ Can this meal be made gluten-free?

Yes, swap in gluten-free soy sauce or tamari and verify that all other ingredients are gluten-free.

→ Is it possible to make the sauce ahead of time?

Absolutely, the sauce can be prepared and refrigerated up to two days in advance for convenience.