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- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons sesame oil - 2 tablespoons fresh ginger, grated - 3 cloves garlic, minced - 3 tablespoons soy sauce (low-sodium preferred) - 2 tablespoons honey - 1 teaspoon rice vinegar - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 cup cooked brown rice - 1 cup broccoli florets - 1 cup shredded carrots - 1 red bell pepper, sliced - 1 green onion, chopped (for garnish) - 2 teaspoons sesame seeds (for garnish) These ingredients create a powerful blend of flavors. The chicken thighs provide rich taste. I love using thighs because they stay juicy. Grated ginger adds a fresh kick. Garlic brings warmth and depth. Low-sodium soy sauce gives umami flavor without too much salt. Honey balances the spice with sweetness. Rice vinegar adds a touch of tanginess. The cornstarch-thickening mix makes the sauce silky. Brown rice serves as a hearty base. Broccoli gives a nice crunch and color. Shredded carrots add sweetness and vibrancy. The red bell pepper contributes crunch and a pop of color. Garnishing with green onion and sesame seeds enhances the dish. These small touches make it feel gourmet. For the full recipe, check out the link. First, gather all your ingredients. This makes cooking easier and faster. You need: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons sesame oil - 2 tablespoons fresh ginger, grated - 3 cloves garlic, minced - 3 tablespoons soy sauce (low-sodium preferred) - 2 tablespoons honey - 1 teaspoon rice vinegar - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 cup cooked brown rice - 1 cup broccoli florets - 1 cup shredded carrots - 1 red bell pepper, sliced - 1 green onion, chopped (for garnish) - 2 teaspoons sesame seeds (for garnish) Make sure to wash and chop your vegetables. This helps with cooking time. Heat a large skillet or wok over medium-high heat. Add the sesame oil and let it warm up. Once hot, add the grated ginger and minced garlic. Sauté for about 30 seconds until you smell the aroma. Next, add the chicken pieces to the skillet. Cook them until they are no longer pink. This should take about 6 to 7 minutes. Stir often to cook evenly. While the chicken cooks, make the sauce. In a small bowl, mix the soy sauce, honey, and rice vinegar. Once the chicken is ready, pour this sauce over it. Stir to coat the chicken well. Lower the heat to medium and let it simmer for 2 to 3 minutes. This helps the flavors blend. Then, add the cornstarch mixture to thicken the sauce. Cook for another minute until the sauce is glossy and thicker. While the chicken simmers, steam the broccoli florets in a separate pot. They need about 3 to 4 minutes to become bright green and tender-crisp. To serve, take a bowl and add 1/2 cup of brown rice to the bottom. Top it with the ginger sesame chicken mixture. Then, add the steamed broccoli, shredded carrots, and sliced bell pepper. Finish off by garnishing with chopped green onion and sesame seeds. This adds color and crunch. Enjoy your meal! For the full recipe, check the earlier section. To get the best chicken, start with chicken thighs. They stay juicy and tender. Cut them into bite-sized pieces for quick cooking. Heat sesame oil in a skillet. Add ginger and garlic to the hot oil. Sauté for about 30 seconds. This brings out their flavors. Next, add the chicken. Cook it until it's golden and no longer pink, around 6-7 minutes. This step ensures your chicken is cooked just right. If you use larger pieces of chicken, increase the cooking time. Always check the chicken's center. It should reach 165°F (75°C) for safe eating. If you add more veggies, you may need to adjust cooking time too. Steam broccoli for 3-4 minutes until bright green. This keeps the veggies crisp and colorful. Remember, cooking time varies by stove and pan. Keep an eye on your food. Garnishes make your dish pop! I love using chopped green onion for a fresh taste. It adds color and crunch. Toasted sesame seeds are another favorite. They give a nice nutty flavor. You can also sprinkle a little chili flakes for a kick. Serve your bowl with a slice of lime for zest. This adds freshness and brightness to each bite. Don't skip the garnishes; they make your meal look and taste great! For the full recipe, check the details above. {{image_2}} You can easily swap chicken for tofu or tempeh in this recipe. Both options soak up flavors well. Use firm or extra-firm tofu for the best texture. Simply cut it into cubes and sauté it the same way as chicken. The cooking time may be shorter, so keep an eye on it. You can also add more veggies like bell peppers or snap peas for added nutrition and crunch. To make this dish gluten-free, choose tamari instead of regular soy sauce. Tamari is a gluten-free soy sauce that gives the same rich flavor. Make sure to check labels on other ingredients, like rice vinegar, to ensure they are gluten-free. Serve your sesame ginger mix over quinoa or cauliflower rice for a tasty alternative to brown rice. Want to take your sesame ginger chicken bowls up a notch? Add a splash of lime juice for a zesty kick. You can also mix in chili flakes if you like heat. For a nutty flavor, try adding chopped peanuts or cashews as a garnish. Fresh herbs like cilantro or basil can also brighten the dish. Feel free to get creative and make it your own! For the full recipe, check out the detailed instructions above. After cooking, let the sesame ginger chicken cool. Transfer it to a container. Seal it tightly. Store it in the fridge for up to three days. This helps keep the dish fresh. Enjoy it straight from the fridge or reheat it. Always check for any strange smell or color before eating. To freeze, let the chicken cool completely. Divide it into portions. Place the portions in freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. You can freeze the chicken for up to three months. This way, you have a quick meal ready anytime. For reheating, you can use a microwave or a skillet. If using a microwave, place the chicken in a bowl. Cover it loosely to avoid splatters. Heat for 1 to 2 minutes. Stir halfway through. If using a skillet, add a splash of water. Heat on low until warm. This keeps the chicken moist. Serve it over fresh rice or veggies for a quick meal. For the full recipe, refer back to the beginning. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. Just cut them into bite-sized pieces like thighs. Adjust the cooking time to about 5-6 minutes so they don’t dry out. Store leftovers in an airtight container. Let the chicken cool down first. Place it in the fridge for up to three days. If you want to keep it longer, freeze it for up to three months. To add some heat, include red pepper flakes or sriracha sauce. You can also add sliced jalapeños when cooking the chicken. Start with a little, then taste and add more as needed. Absolutely, you can prepare the sauce ahead of time. Mix the soy sauce, honey, and rice vinegar. Store it in the fridge in a sealed container for up to a week. Just stir it well before using it in the dish. For the full recipe, check the details above. This blog post shared a tasty chicken dish recipe using simple ingredients. You learned how to prepare, cook, and serve it perfectly. We also discussed useful tips for variation and storage. Remember, you can swap chicken for tofu or use different veggies. Experimenting makes cooking fun and unique. Enjoy trying this recipe and making it your own!

Sesame Ginger Chicken Bowls

Savor the flavors of these delightful Sesame Ginger Chicken Bowls, perfect for a quick, nutritious meal! Made with tender chicken thighs, vibrant veggies, and a rich sesame-ginger sauce, this dish is both easy to prepare and incredibly satisfying. In just 30 minutes, you’ll have a wholesome dinner that the whole family will love. Click through to discover the full recipe and elevate your weeknight meals with this delicious bowl!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons sesame oil

2 tablespoons fresh ginger, grated

3 cloves garlic, minced

3 tablespoons soy sauce (low-sodium preferred)

2 tablespoons honey

1 teaspoon rice vinegar

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

1 cup cooked brown rice

1 cup broccoli florets

1 cup shredded carrots

1 red bell pepper, sliced

1 green onion, chopped (for garnish)

2 teaspoons sesame seeds (for garnish)

Instructions
 

In a large skillet or wok, heat sesame oil over medium-high heat.

    Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.

      Add the chicken pieces to the skillet, cooking until they are no longer pink and slightly golden, about 6-7 minutes.

        In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this mixture over the chicken, stirring to coat evenly.

          Lower the heat to medium and let it simmer for 2-3 minutes.

            Stir in the cornstarch-water mixture to thicken the sauce, cooking for another minute until the sauce becomes glossy and thicker.

              Meanwhile, steam the broccoli florets for about 3-4 minutes until bright green and tender-crisp.

                To serve, place 1/2 cup of brown rice at the bottom of each bowl, then top with the ginger sesame chicken, steamed broccoli, shredded carrots, and sliced bell pepper.

                  Garnish with chopped green onion and sesame seeds for an added touch.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4