If you’ve ever wished you could bring the magic of your favorite takeout spot straight into your own kitchen, these Sesame Chicken Bowls are about to become your new go-to dinner. You get juicy, crisp-edged chicken pieces perfectly glossed in a garlicky, orange-scented sesame sauce, nestled next to fluffy basmati rice and vibrant steamed broccoli—all finished with a shower of toasted sesame seeds and fresh green onion. This dish is quick enough for weeknights yet feels utterly special, combining color, texture, and big flavor in every bite.

Sesame Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

It always amazes me how a handful of everyday ingredients can create something with such crave-worthy flavor! Each element in these Sesame Chicken Bowls has a job, whether it’s providing aromatic depth, crispy texture, or a pop of color. Here’s what you’ll need, and a tip for each ingredient to make your bowl even better:

Basmati rice: Fluffy and subtly fragrant rice soaks up the savory sauce beautifully and keeps every bite light.
Broccoli florets: Quick-steaming broccoli stays vivid and slightly crisp, adding a welcome crunch and a burst of green to your bowl.
Chicken stock: Infuses the sauce with rich, savory flavor—use low-sodium so you control the seasoning.
Orange marmalade: Brings sweetness and bright citrusy notes; a little goes a long way, so don’t skip it!
Freshly squeezed orange juice: Adds a tangy, lively twist that keeps the sauce from feeling heavy.
Reduced sodium soy sauce: Deepens the umami without overwhelming saltiness; you can always add more to taste.
Rice wine vinegar: Offers gentle acidity that cuts through the richness and creates balance.
Freshly grated ginger: Gives warmth and unmistakable zing to the sauce—fresh ginger is key for punchy flavor.
Minced garlic: Classic and comforting, garlic gives a savory backbone to the whole dish.
Sriracha (optional): For a subtle heat that doesn’t overpower; add to your own spice level preference.
Corn starch: Essential for crisping the chicken and thickening the sauce to glossy perfection.
Boneless, skinless chicken thighs: Thighs stay tender and juicy even after pan-frying—cut them bite-sized for even cooking.
Kosher salt and freshly ground black pepper: Simple seasonings that bring all the other flavors into focus.
Canola oil: Has a high smoke point, making it great for crisping up the chicken pieces quickly.
Toasted sesame seeds: Finish with these for nutty crunch and unmistakable sesame aroma.
Green onion: Adds a fresh, crisp bite and gorgeous color contrast right before serving.

How to Make Sesame Chicken Bowls

Step 1: Cook the Rice

Start by preparing your basmati rice according to package instructions, using 1 1/2 cups of water. Letting the cooked rice rest with a lid on will make the grains extra-fluffy—a simple trick that pays off. Set it aside while you work on the rest of your Sesame Chicken Bowls.

Step 2: Steam the Broccoli

While the rice cooks, steam your broccoli florets in a steamer or colander over boiling water. Cover and steam for about 5 minutes—just until they are tender yet still vibrant green. Perfectly steamed broccoli adds freshness and snap to balance the saucy chicken.

Step 3: Whisk the Sesame Sauce

In a small bowl, blend the chicken stock, orange marmalade, freshly squeezed orange juice, soy sauce, rice wine vinegar, grated ginger, minced garlic, Sriracha (if you’re using it), and 1 tablespoon of corn starch. Give this a really thorough whisk to ensure the cornstarch dissolves and the sauce is silky.

Step 4: Prepare the Chicken

Toss your bite-size chicken thigh pieces with 1/2 teaspoon each of salt and pepper, then sprinkle the remaining 3 1/2 tablespoons of cornstarch over them and stir to coat evenly. This is the secret to that irresistible, light crust you love in classic takeout Sesame Chicken Bowls.

Step 5: Sear the Chicken

Heat canola oil in a large cast iron skillet over medium-high. Working in two batches to avoid overcrowding (which makes the chicken steam instead of crisp), add the chicken pieces. Let them cook undisturbed until golden brown, about 6-8 minutes. This step is where the magic happens: crispy edges and juicy centers!

Step 6: Simmer with Sauce and Finish

Add all the chicken back to the pan if you cooked it in batches, then pour in your whisked sauce. Stir well, scraping up any browned bits, and simmer for 2-3 minutes until the sauce thickens and the chicken is glossy and coated. Sprinkle with toasted sesame seeds to infuse each bite with pure sesame aroma.

Step 7: Assemble the Bowls

Now for the fun part: spoon fluffy rice into each bowl, nestle in the bright broccoli, and crown it with a generous mound of saucy sesame chicken. Scatter some sliced green onion over the top to finish your Sesame Chicken Bowls with freshness and color.

How to Serve Sesame Chicken Bowls

Garnishes

Don’t underestimate the power of a good garnish—it’s what takes Sesame Chicken Bowls from homemade to restaurant-worthy. A shower of toasted sesame seeds boosts the nutty aroma, and thin slivers of green onion add pop and crunch. For even more color, try a sprinkle of microgreens or a twist of orange zest.

Side Dishes

These bowls are a complete meal on their own, but if you’d like to round things out, consider serving them with a light cucumber salad, edamame beans, or a bowl of miso soup. Each side dish brings its own texture and flavor, making your Sesame Chicken Bowls feel like a feast.

Creative Ways to Present

While big cozy bowls are classic, you can get creative: try layering everything into a bento box for lunch, serving in smaller dishes for a dinner party, or even turning them into lettuce wraps for a handheld twist. Sesame Chicken Bowls are easy to adapt—make them your own!

Make Ahead and Storage

Storing Leftovers

Store any leftover Sesame Chicken Bowls components separately in airtight containers in the refrigerator. The chicken and broccoli will keep well for up to 3 days, and rice can be refrigerated for up to 4 days. Keeping things separated helps everything stay as fresh and flavorful as possible.

Freezing

You can freeze the cooked sesame chicken (without the rice or broccoli) for up to 2 months. Let it cool completely, then pack into freezer bags or containers. When you’re ready, thaw it overnight in the fridge for a near-instant, better-than-takeout dinner.

Reheating

For best results, reheat the chicken in a skillet over medium-low heat, adding a splash of chicken stock or water to loosen the sauce if needed. Rice and broccoli can be reheated in the microwave or gently steamed. Keep an eye out so the chicken doesn’t overcook—it just needs to be warmed through.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work, but take care not to overcook it—breasts are leaner and can dry out more easily than thighs. With a watchful eye, you’ll still get tasty results in your Sesame Chicken Bowls.

Is there a substitute for orange marmalade?

If you don’t have orange marmalade, try apricot preserves with a bit of grated orange zest. The result is just as sweet-citrusy and blends beautifully into the sauce for these Sesame Chicken Bowls.

Can I make it gluten-free?

Yes! Simply use a gluten-free soy sauce (like tamari) and check that your corn starch and marmalade are certified gluten-free. The rest of the ingredients are naturally gluten-free, making these Sesame Chicken Bowls a great choice for those avoiding gluten.

How spicy are these Sesame Chicken Bowls?

They’re mild as written, but you have full control. If you want no heat, just skip the Sriracha. For a little more kick, add extra. Adjust to your family’s or guests’ preferences and these Sesame Chicken Bowls will please any palate.

What can I use instead of broccoli?

Feel free to swap in snap peas, green beans, or even bell pepper strips—whatever is fresh and in season. The beauty of Sesame Chicken Bowls is how easily you can adapt them to your tastes or the contents of your fridge.

Final Thoughts

Every bite of these Sesame Chicken Bowls reminds me why homemade beats takeout every time: fresher flavors, total customization, and the cozy feeling of having made something so delicious yourself. You have everything you need—now go ahead and give them a try! I can’t wait for you to enjoy your own perfect bowl.