Sesame Chicken Rice Bowls

by Kayla Berman on September 24, 2026 0 comments

If you’re looking to put your wallet on a diet, put down those takeout menus and make my sticky-sweet Sesame Chicken Rice Bowls recipe instead. With just 30 minutes of active prep and 12 simple ingredients, you can make a week’s worth of yummy meal-prepped dinners that rival your favorite restaurant for a fraction of the price of eating out!

This sesame chicken rice bowl is everything I want in a good dinner: juicy shredded chicken tossed in a glossy, garlicky-sweet sesame sauce, piled high over a bed of fluffy rice. Every bite is packed with a perfect balance of salty-sweet-savory flavor you’d expect from your favorite Chinese spot—except it comes together in one pan with no deep frying or mystery ingredients.

While I based the recipe on flavors you’d find at your local Panda Express or Pei Wei, my take is a little different. Instead of cubed and fried chicken bites, I lightly pan-fry chicken breasts then braise them in the delectably glossy sauce until tender, then shred it to perfection. Not only does it keep things a little lighter in the calorie/fat department, I also love the textural shift!

If you’re a fan of easy, customizable rice bowls, this one is going to become a regular in your weeknight rotation. It’s got the same “prep it once, eat it all week” magic as my copycat Sweetgreen crispy rice bowl and Mediterranean chicken & rice bowls, but with a fun new flavor profile that’s perfect when you’re craving something sticky, sweet, and a little bit saucy.

Best of all, this recipe is endlessly adaptable. Swap in broccoli, snap peas, or shredded carrots for extra veggies, spoon it over cauliflower rice for a lighter option, or double the sauce if you’re like me and believe there’s no such thing as too much sauce. And if rice bowls have officially become your go-to weeknight meal (no judgment, same), be sure to check out my spicy mayo tuna rice bowl and Baja shrimp taco bowl with crunchy cilantro slaw next!

🥡 If you love Takeout Fakeouts as much as I do, you’ll want to try my beef with garlic sauce for rich, savory takeout flavor without the delivery fee, my crispy baked teriyaki chicken for another sticky-sweet weeknight favorite, and my slurp-worthy beef udon stir-fry when you’re craving noodles instead of rice. All three come together fast, taste better than your local takeout spot, and reheat like a dream for easy meal prep.

Why You’ll Love This Recipe For Rice Bowls With Chicken

Easy to Customize – Need more veggies in your life? Add broccoli, snap peas, bell peppers, or whatever veggies you have on hand. Want it spicier? Add a drizzle of sriracha or a sprinkle of red pepper flakes. Don’t love white meat? Use chicken thighs for a boost of flavor. The recipe for these healthy chicken bowls is really more of a flexible formula than a strict set of rules, so make it your own!
Quick & Easy – With just 30 minutes of active prep time and ready in just over an hour from start to finish, this easy dinner comes together in less time than it’d take for the delivery guy to arrive. Most of that time is hands-off too, so you can multitask on cleanup (or pour yourself a glass of wine) while dinner practically makes itself.
Budget-Friendly – Skip the $15+ per serving takeout bill and make a big batch at home for a fraction of the cost. This recipe uses simple, affordable pantry staples and stretches into multiple servings, so it’s perfect for feeding a family or meal-prepping lunches for the week ahead.

Nutritional Deep Dive

NOTE: Per ⅕ recipe (chicken only—rice and toppings not included). Nutritional information is an estimate and may vary based on specific brands and products used.

This sesame chicken with rice is proof that “healthier takeout” doesn’t have to sacrifice flavor. Each serving packs about 354 calories, making it a satisfying yet balanced option for lunch or dinner. With roughly 32g of protein thanks to the boneless skinless chicken breasts, this dish will keep you fueled and full.

You’ll also get about 30g of carbohydrates, mostly from the honey, brown sugar, and ketchup that give the sauce its signature sweet-savory flavor, plus about 12g of fat—largely from the toasted sesame oil that ties the whole dish together. Compared to a deep-fried version from your local takeout spot, this is a DIY version you can feel good about.

Nutritional Adaptations

That said, your nutritional needs may vary from my nutritional needs, and here at Wellness by Kay, we’re all about making sure recipes work for everybody! Here are just a few ideas to get these Asian chicken bowls up to snuff:

Want more protein? Add a soft-boiled egg on top for an extra protein boost and swap the rice for quinoa (which is a complete protein!). You could also stir in a handful of edamame for a plant-based protein bump that adds a nice pop of color.
Need more fiber? Serve this over brown rice or cauliflower rice instead of white rice, and load up on extra veggies like broccoli, shredded carrots, or snap peas. A sprinkle of extra green onions never hurts either!
Looking to lower the calories? Use half the amount of honey and brown sugar in the sauce (it’ll still be plenty sweet!), or swap in sugar-free alternatives. You can also swap the steamed white rice for cauliflower rice to cut carbs and calories without sacrificing that satisfying bowl feel. Feel free to go lighter on the sesame oil too, since a little goes a long way in the flavor department.
Cutting back on sodium? Make sure you’re using low sodium soy sauce (as called for in the recipe!) and swap the regular chicken broth for a low sodium version too. A squeeze of fresh lime juice can help brighten the dish without needing extra salt.
Need it gluten-free? Simply swap the soy sauce for tamari or coconut aminos, and double check your ketchup and rice wine vinegar labels to make sure they’re certified gluten-free.

Ingredients & Substitutions

Olive Oil – Used to sear the chicken to golden perfection. Avocado oil works great too if that’s what you have on hand.
Boneless Skinless Chicken Breasts – The star of the show! Chicken thighs work well here too, if you prefer a slightly richer bite.
Kosher Salt & Black Pepper – The simple duo that seasons the chicken before it hits the pan. Make sure to use freshly cracked pepper for the most vibrant flavor.
Chicken Broth – Adds savory depth to the sauce. Vegetable broth is a great swap if that’s what you’ve got. You can also swap in bone broth for an extra dose of protein.
Honey – Brings natural sweetness to balance the salty, tangy sauce. Maple syrup or agave nectar will work in a pinch.
Low Sodium Soy Sauce – Keeps the sodium in check while still delivering classic umami flavor. Tamari or coconut aminos are great gluten-free alternatives.
Ketchup – The secret ingredient! It adds a subtle sweetness, a beautiful color and lovely viscosity to the sauce.
Unseasoned Rice Wine Vinegar – Gives the sauce a bright, tangy finish. Apple cider vinegar can work as a substitute in a pinch.
Light Brown Sugar – Deepens the sweetness with a hint of molasses flavor. Dark brown sugar works, though it’ll add a deeper caramel flavor.
Garlic – Because no savory sauce is complete without it! Fresh is best, but jarred minced garlic works too.
Red Pepper Flakes – Adds a gentle kick of heat. Feel free to adjust up or down (or skip entirely!) based on your spice preference.
Toasted Sesame Oil – This is what gives the dish that unmistakable nutty, aromatic flavor. Don’t skip it!
Cornstarch – Helps thicken the sauce to a perfect glossy, clingy consistency. If corn is a no-no, potato starch is a perfect 1:1 swap.
Sesame Seeds & Green Onions – The finishing touches! They add a pop of color, crunch, and freshness.
Steamed White Rice & Toppings of Choice – The perfect base for soaking up all that delicious sauce. Brown rice, cauliflower rice, or even quinoa all work beautifully too. For toppings, try shredded carrots, sliced cucumber, edamame, avocado, or a quick pickled slaw for extra crunch and color. The options are endless, so make it your own!

How To Make Asian Chicken Bowls With Rice

Step 1: Preheat Oven. Set it to 350°F so it’s ready to go once the chicken is prepped.

Step 2: Season Chicken. Sprinkle the chicken breasts generously with salt and pepper on both sides.

Step 3: Sear Chicken. Heat the olive oil in a Dutch oven over medium heat, then add the chicken and cook for a few minutes per side until it starts to turn golden brown. Don’t worry about cooking it all the way through—it’ll finish in the oven. Remove from the heat.

Step 4: Whisk Sauce. In a small bowl, combine the chicken broth, honey, soy sauce, ketchup, vinegar, brown sugar, minced garlic, and red pepper flakes, then whisk until well blended.

Step 5: Mix Sauce with Chicken. Pour the sauce right over the seared chicken in the pot.

Step 6: Bake. Cover the pot and bake in the preheated oven for 20-30 minutes, until the chicken reaches an internal temperature of 165°F.

Step 7: Rest. Transfer the chicken to a plate and tent it with foil while you work on the glaze. This keeps it juicy!

Step 8: Simmer. Place the pot with the remaining liquid back on the stovetop over medium heat and bring it to a simmer, stirring occasionally, until it reduces slightly.

Step 9: Add Sesame Oil. Add the sesame oil to the sauce and mix well. Let the bubbling calm down a bit before moving on to the next step.

Step 10: Make Cornstarch Slurry. Whisk the cornstarch with water until smooth, then slowly pour it into the sauce while whisking continuously.

Step 11: Thicken Sauce. Keep cooking and stirring until the sauce thickens. You’ll know it’s ready when you can run a spatula through it and see a clear trail on the bottom of the pan. Remove from heat.

Step 12: Shred & Coat Chicken. Use two forks to shred the rested chicken, then add it back into the pot with the sauce and stir until every piece is coated.

Step 13: Serve & Garnish. Spoon the sesame chicken over steamed white rice and top with sesame seeds and green onions for a perfect finishing touch!

two raw, seasoned chicken breasts on a white plate.

seasoned chicken breasts being seared in a large white dutch oven.

Optional Variations

Switch up the protein. This sauce is incredibly versatile! Try it with shrimp (add it in during the last 5-10 minutes of cooking since it cooks quickly), pork tenderloin, or even tofu for a vegetarian twist. Just pan-sear whatever you use first to get a nice golden crust.
Play with the carb base. Swap the white rice for noodles like lo mein or rice noodles, or go for a fun twist with rice paper wraps for a sesame chicken spring roll situation.
Mix in veggies. Stir some bell peppers, snap peas, or baby corn right into the sauce while it simmers for a one-pot meal, or roast a sheet pan of frozen broccoli alongside the chicken for an easy hands-off side.
Change up the sauce flavor. Add a spoonful of gochujang or sriracha for a spicier kick, a splash of orange juice and zest for an orange chicken vibe, or a bit of hoisin sauce for extra depth and sweetness.

Expert Tips

Pat the chicken dry before seasoning and searing. Removing excess moisture helps it brown beautifully instead of steaming in the pot. A good golden crust adds so much flavor!
Don’t skip the resting step. Letting the chicken rest before shredding helps it stay juicy and makes it much easier to pull apart cleanly.
Whisk constantly when adding the slurry. Pouring the cornstarch mixture in slowly while whisking prevents clumps and helps the sauce thicken smoothly and evenly.
Taste and adjust before serving. Sauces can vary depending on your soy sauce or broth brand, so give it a taste after thickening and add a touch more honey, vinegar, or red pepper flakes if needed.
Double the sauce if you love extra. If you’re serving this over rice or noodles, consider making 1.5x the sauce so you have plenty to drizzle on top.

Serving Suggestions

This sesame chicken pairs beautifully with a variety of sides, so feel free to build out a full spread depending on what you’re craving. For something crisp and refreshing to balance the rich, sweet-savory sauce, try serving it alongside a Chinese cucumber salad, cucumber sweet pepper salad, or a raw carrot salad.

If you’re in the mood for something a little more indulgent, my honey sriracha brussels sprouts are a fantastic match, bringing a spicy-sweet kick that echoes the flavors in the chicken sauce. Honey garlic green beans are another easy go-to, offering a simple, savory veggie side that rounds out the plate without much extra effort.

Storage and Reheating Instructions

To store: Let the sesame chicken cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. If you’ve made rice or noodles to go with it, store them separately so they don’t get soggy from the sauce.
To freeze: This dish freezes well for up to 3 months. Let it cool fully, then portion it into freezer-safe bags or containers, pressing out as much air as possible. Thaw overnight in the fridge before reheating.
To reheat: Warm the chicken in a skillet over medium-low heat, stirring occasionally, until heated through—this helps keep the sauce from breaking or getting too thick. Add a splash of water or broth if the sauce needs loosening up. You can also microwave it in 30-second intervals, stirring between each, though the stovetop method gives you the best texture.

FAQs

What is the difference between sesame chicken and General Tso’s chicken?

The main difference comes down to flavor profile and heat level: sesame chicken is typically sweeter and milder, with a sauce built around soy sauce, sugar, and toasted sesame oil, finished with a sprinkle of sesame seeds rather than any real spice. General Tso’s chicken, on the other hand, leans savory-spicy-tangy, with a sauce that usually includes dried chiles or chili paste for heat along with vinegar for tang, giving it a bolder, more assertive kick.

Is Szechuan chicken the same as sesame chicken?

No, they’re quite different. Szechuan chicken is inspired by the bold, numbing-spicy flavors of Sichuan cuisine, typically featuring ingredients like dried chiles, Sichuan peppercorns (which create a distinctive tingly sensation), garlic, and a spicier, more complex sauce, often stir-fried rather than deep-fried. Sesame chicken, by contrast, is sweeter and milder, is often made with battered and fried chicken coated in a soy-and-sugar-based sauce and topped with sesame seeds. (Here we forgo the battering and frying for a lighter, healthier version!)

What rice goes best with sesame chicken?

Plain steamed white rice, especially jasmine rice, is the classic and best pairing for sesame chicken, since its light, fluffy texture and subtle fragrance let the sweet, savory sauce take center stage without competing for attention. Brown rice is a great option too if you want a heartier, more fiber-rich alternative. Fried rice can work if you’re looking for a more indulgent, all-in-one meal—just keep in mind it adds extra richness on top of the already sweet sauce. For a lighter option, cauliflower rice is a popular low-carb substitute that still soaks up the sauce nicely.

What is the difference between sesame chicken and orange chicken?

The key difference is in the sauce’s flavor base: sesame chicken relies on a soy sauce and sugar combination with toasted sesame oil for a nutty, savory-sweet taste, finished with sesame seeds, while orange chicken gets its signature flavor from orange juice and zest, giving it a bright, citrusy sweetness that’s often balanced with a bit of tanginess or mild heat.

Related Recipes

More Asian-Inspired Recipes

More Chicken Meal Prep Recipes