Sesame Chicken Bowl


  • 3 cups cooked brown rice
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 large egg, whisked
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil (soybean oil)
  • 1 cup shelled edamame
  • 1/2 cup sliced green onion

Garlic Vegetables

  • 1 tablespoon soybean
  • 3 cups chopped broccoli
  • 1 1/2 cups sliced carrots
  • 1 teaspoon chopped garlic

Sesame Sauce

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1/4 cup toasted sesame oil
  • 1 teaspoon chopped garlic
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. Cook the brown rice according to directions.
  2. In a large bowl, toss together the bite-sized chicken pieces, whisked egg and cornstarch. In a large skillet, heat the oil over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F and is cooked through and browned, about 6-7 minutes flipping halfway through.
  3. Set the chicken aside in a bowl or on a plate to let it rest for about 5 minutes and heat a tablespoon of oil in your skillet. Stir-fry the vegetables for about 3-4 minutes. Add in the garlic and cook for 1 minute more.
  4. Whisk together the ingredients for the sesame sauce (everything but the water and cornstarch) and simmer in a small saucepan on medium heat for about 5 minutes. Whisk together the water and cornstarch and whisk into the sauce.
  5. Add the chicken into the saucepan with the sauce and toss. Heat the shelled edamame in the microwave until warm.
  6. To serve, scoop the brown rice into a bowl, top with the sesame chicken, garlic vegetables, edamame and green onion.