Sesame Chicken Bowl with Stir-Fried Veggies & Rice 🍗🥦🥕 – A Quick and Delicious Meal

 

 Ingredients:
For the chicken:

 2 boneless, skinless chicken breasts, diced

 1 tsp soy sauce

 ½ tsp black pepper

 1 tsp garlic powder

 1 tbsp olive oil

For the stir-fried vegetables:

 1 medium carrot, julienned

 1 cup broccoli florets

 ½ cup corn kernels (fresh or frozen)

 1 cup snow peas or snap peas

 1 tbsp olive oil

 Salt and pepper to taste

For the sesame chicken sauce:

 2 tbsp soy sauce

 1 tbsp honey

 1 tbsp sesame oil

 2 garlic cloves, minced

 1 tsp cornstarch mixed with 2 tbsp water (to thicken)

 Sesame seeds for garnish

 1 green onion, chopped for garnish

For the rice:

 1 cup cooked brown rice or white rice

 Instructions:

Prepare the rice:

Cook the rice according to package instructions. Set aside once done.

Cook the chicken:

In a bowl, mix the diced chicken with soy sauce, pepper, and garlic powder.

Heat olive oil in a pan over medium-high heat. Cook the chicken for 6–7 minutes, or until fully cooked and browned. Remove from the pan and set aside.

Stir-fry the vegetables:

In the same pan, add a little more olive oil if needed.

Stir-fry the carrots, broccoli, snow peas, and corn for 3–4 minutes until tender-crisp. Season with salt and pepper to taste. Set aside.

Make the sesame sauce:

In the same pan, combine soy sauce, honey, sesame oil, garlic, and the cornstarch-water mixture.

Cook for 2-3 minutes until the sauce thickens and becomes glossy.

Combine everything:

Add the cooked chicken back to the pan with the sauce, tossing to coat the chicken evenly.

Serve the sesame chicken over the rice, and top with stir-fried veggies.

Garnish and serve:

Sprinkle sesame seeds and chopped green onions on top. Serve hot!

 Notes & Variations:

For a vegetarian version, swap the chicken for tofu or tempeh.

Add chili flakes or hot sauce to the sauce for extra heat.

Feel free to use other veggies like bell peppers, mushrooms, or spinach for more variety.