I’ve got a sesame soy chicken recipe that will keep well and taste great all week long.
This bowl is vibrant, full of flavor, very satisfying and surprisingly easy to make — in short: perfect.
Let’s get to it.
If you’ve seen The Pretty Dish, these bowls will feel familiar — they’re very similar to my Korean beef bowls. The original book recipe uses sliced sirloin and spiralized carrots, and it’s intensely flavorful and quick to pull together.
I made the beef version for dinner and my partner decided to prep it on a Sunday to have for lunches all week. That was both flattering and slightly annoying — whenever he preps something he loves, he tends to get tired of it and I end up removing it from the regular rotation. But this marinade is too good to disappear.
The week after we tried the same marinade on chicken. I used my regular broiling method — which gives a lovely caramelized, slightly charred finish that’s the next best thing to grilling — but you can also grill or bake the chicken if you prefer.
And it tastes so good!
Coconut rice is a staple I love, so I cooked jasmine rice with coconut milk and a splash of coconut water for richness. It’s delicious on its own with a little soy sauce, and it makes a perfect base for these bowls.
When assembled, the warm chicken softens the cabbage and carrots slightly and everything melds together beautifully. I like to finish each bowl with toasted sesame seeds, a spritz of lime, cilantro and plenty of avocado. The contrast of textures and bright flavors really makes the dish come alive.
Because one of my goals is to make exciting, non-boring chicken recipes that I actually want to eat, this one is a winner. I couldn’t wait to share it.
Before I tested the recipe for the blog, my partner had already been prepping this chicken for lunches for an entire week — so clearly it holds up well. The flavors often deepen after a day, and the chicken is great reheated or cold in salads, tacos, or even on a pizza.
How to Make Sesame Soy Chicken with Coconut Rice
Sesame Soy Chicken Bowls with Coconut Rice
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Ingredients
chicken
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili garlic sauce
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
coconut rice
- 1 1/2 cups jasmine rice
- 1 1/2 cups canned coconut milk
- 1/2 cup coconut water
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil
- 2 tablespoons finely shredded unsweetened coconut (optional)
for the bowls
- 4 green onions, thinly sliced
- 3 large carrots, spiralized or chopped
- 2 cups sliced red cabbage
- 1 or 2 avocados, thinly sliced
- 2 tablespoons toasted sesame seeds
- ¼ cup torn fresh cilantro
- 1 lime, cut into wedges for spritzing
Instructions
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At least 30 minutes before cooking (or up to overnight), place the chicken in a resealable bag. Whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, minced garlic and ground ginger in a small bowl and pour over the chicken. Marinate for 30 minutes up to 24 hours.
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To make the coconut rice, combine the jasmine rice, coconut milk, coconut water and salt in a saucepan over medium-high heat. Stir, bring to a boil, then reduce heat to low, cover and simmer for about 30 minutes until the liquid is absorbed. Fluff with a fork, then stir in the coconut oil and the shredded coconut if using.
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When ready to cook the chicken, preheat the broiler on high and position a wire rack 3 to 4 inches from the heat source. Line a baking sheet with foil. Remove the chicken from the marinade with tongs and place on the foil; discard the remaining marinade.
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Broil the chicken 7 minutes on the first side, flip and broil 7 minutes more. Alternatively, bake at 425°F for about 30 minutes and check for doneness. Let the chicken rest 10 minutes before slicing.
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To assemble bowls, divide the coconut rice among bowls and top with sliced avocado, shredded cabbage, spiralized carrots, green onions and cilantro. Add sliced chicken, sprinkle with toasted sesame seeds, and serve with lime wedges. If desired, finish with a drizzle of toasted sesame oil.
Notes
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If only all my carrots looked like corkscrews.