Sesame Chicken Rice Bowl

Steps

How to make it

Prep 10 min · Cook 12 min

1. Cut chicken breast 180 g into strips against the grain. Mince 2 cloves garlic. Toss the chicken with 1 tbsp soy sauce, 1 tbsp rice wine, and 1/2 tsp sugar; marinate 10 minutes.
2. Place 1 bowl of cooked rice in a large bowl to keep warm.
3. Heat a skillet over medium-high heat with 1 tbsp cooking oil. When the oil is hot, add the minced garlic and stir-fry 20 seconds until fragrant.
4. Add the chicken strips in a single layer. Pan-fry 2–3 minutes until the surface turns white, flip, and keep cooking until the center is done (about 2 more minutes).
5. Add the remaining 1 tbsp soy sauce and 2–3 tbsp water. Stir-fry over high heat for 1 minute until the sauce thickens and coats the chicken.
6. Turn off the heat, sprinkle 1 tbsp white sesame seeds, and toss. Taste and adjust seasoning.
7. Spoon the sesame chicken with sauce over the rice and serve.

Tips & storage

Make it easier

• Split breast halves lengthwise before slicing strips for even thickness.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate 1 day; microwave covered with a damp paper towel about 1 minute to reheat.