Spicy Sesame Chicken Rice Bowl

As many of you already know, there’s a hot food trend happening—the “bowl” trend or simply, the “eating-meals-out-of-bowls” trend. It’s probably the best food trend ever created. Quite honestly, I would eat every meal out of a bowl if I could. I’m bowl-obsessed! A combination of food in one dish is not only pretty to look at, but the marriage of flavors and textures that it contains are just magical. In my house, there’s one thing that I make often and that’s Spicy Sesame Chicken Rice Bowl. It’s quick, it’s easy, and it’s delicious. It’s also my boyfriend, Tom’s favorite thing to eat during any day of the week! It’s been how many years now and to be honest with you, I have no idea how he’s not sick of this dish yet. See what I’m getting to here? You can’t really go wrong with this recipe.

Spicy Sesame Chicken Rice Bowl

Okay, let’s get down to it. The dish starts with a base of white jasmine rice, but you can also substitute brown rice, red rice, quinoa, or cauliflower rice (OMG, that would be SO good!). I chose white rice because what can I say, as a Filipino, I always have it in stock. Next, we have the spicy sesame chicken. This is a slightly healthier version, since the chicken isn’t breaded and deep-fried. Dang. Instead, I used chicken tenderloins and cut them into one-inch pieces and covered them in a little flour. I did say slightly healthier. I usually use three Thai bird’s-eye chilies when I make this dish—sometimes four when I want to watch Tom struggle. The bird’s-eye chilies are obviously optional, but I suggest adding at least a little kick to it, and no, I don’t mean black pepper.

Spicy Sesame Chicken Rice Bowl 2

I also added stir-fried bok choy. Bok choy is probably one of my favorite greens to eat and stir-frying just takes it to another level. Last but not least, I added a soy sauce egg or better-known as that soft-boiled egg you find in your bowl of ramen. I happened to have one leftover in the fridge. They’re easy to make—they just take time, since the eggs have to marinate in a sake, soy sauce, and mirin bath (say whaaattt?). You can also store them in a sealed container in the fridge for a few days—perfect for those days when you come home from work and just want to eat everything in sight. I’ll share a recipe for these soon! In the meantime, I hope this dish becomes a favorite in your home, as much as it is in mine!


5 from 1 reviews
SPICY SESAME CHICKEN RICE BOWL
 
Ingredients
  • ¼ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lb. chicken breasts or tenderloins, cut into 1-inch pieces
  • 2 tablespoons of peanut oil
  • 2 garlic cloves, minced
  • 3 Thai bird’s-eye chilies, minced (optional)
  • ¼ cup white sugar
  • ¼ cup light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons scallions, sliced
  • FOR THE STIR-FRIED BOK CHOY
  • 1 tablespoon of peanut oil
  • 1 clove garlic, minced
  • ½-inch piece ginger, peeled and minced
  • ½ cup chicken stock
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 large bok choy
Directions
  1. FOR THE SPICY SESAME CHICKEN: In a mixing bowl, mix flour, salt, and black pepper. Add the chicken and toss to coat each piece with flour.
  2. In a wok (or large sauté pan), heat 1 tablespoon peanut oil over medium-high heat. Add chicken pieces to wok, shaking off any excess flour. Cook chicken, turning occasionally until golden and no longer pink. Transfer chicken to a plate and set aside. Don’t turn off the heat.
  3. In the same wok, heat remaining tablespoon of oil. Add garlic and Thai bird’s-eye chilies to wok, and sauté until fragrant. Mix in sugar and soy sauce into the wok. Cook until the sugar dissolves.
  4. Return chicken to wok. Cook for about 2-3 minutes. Add sesame oil and toss to coat. Top with scallions and sesame seeds.
  5. FOR THE STIR-FRIED BOK CHOY: Make the sauce: combine chicken stock, soy sauce, oyster sauce, and cornstarch into a bowl. Mix well and set aside.
  6. In a wok, heat 1 tablespoon of peanut oil. Add garlic and ginger, and sauté until fragrant.
  7. Add sauce to wok and bring to a boil. Add bok choy and cook until wilted and sauce is thickened—about 5 minutes.
 

2 thoughts on “Spicy Sesame Chicken Rice Bowl

  1. This looks SO tasty! I’m going to have the try this recipe very soon. Congrats on your website!!! I’m looking forward to all of the delicious treats that you’ll be sharing with us! 🙂

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