Easy Asian Chicken Rice Bowl

This easy and healthy Asian Chicken Rice Bowl with Sticky Sesame Sauce is amazing! It's a tasty combination of flavors, perfect for a quick and satisfying meal. The chicken breasts are tender and delicious. You will love it.

This is fantastic for busy weeknights and want something healthy and quick in under an hour. This delicious meal satisfies your cravings while keeping things healthy. 

If you like this chicken rice bowl recipe then you will love my other chicken rice bowl recipes, Teriyaki Chicken Rice Bowl, Garlic Miso Chicken, and Spicy Sesame Chicken. Great sides for this dish are Cilantro Lime Rice, Garlic Braised Kale, and Sesame Braised Cabbage. 

Jump to:

• Ingredients
• How to make Asian Chicken Rice Bowl
• Substitutions
• Equipment
• How to store and reheat Asian Chicken Bowls
• Top tips
• FAQ
• Related
• Pairing
• Thanks for coming by!
• Easy Asian Chicken Rice Bowl with Sesame Sticky Sauce
• Food safety

Ingredients

• Chicken breast (bone-in skin on)

• Green onions (white and green part separated)

• Smashed Garlic

• Avocado oil 

Sesame Sticky Sauce

• Water

• Sweet thai chili sauce

• Rice vinegar

• Sesame oil 

• Oyster sauce

• Soy sauce (or tamari)

• Sriracha 

• Cornstarch

Serve with Rice and Vegetables

See recipe card for quantities.

How to make Asian Chicken Rice Bowl

This chicken rice bowl is a winner! The chicken is juicy with crispy skin. Absolutely delicious!

Prepare the Chicken:

• Remove the bones from the chicken breasts while keeping the skin on for a nice crust. Pat dry with paper towels to remove excess moisture.

Prep the Sesame Sticky Sauce:

• In a small or medium bowl, combine water, sweet Thai chili sauce, rice vinegar, sesame oil, oyster sauce, soy sauce, sriracha, and cornstarch. Set aside.

Pan Fry the Chicken:

• Heat avocado oil in a wok or large skillet over medium high heat.
• Add smashed garlic cloves and the white parts of green onions to the pan. Sauté for a minute until fragrant.
• Place the chicken breasts skin side down in the pan. Allow them to cook undisturbed for about 5-7 minutes until the skin becomes golden and crispy.
• Flip the chicken breasts using tongs and cook for another 5-7 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.

Add Sauce:

• Once the chicken is cooked through, pour the prepared sesame sticky sauce over the chicken in the pan.
• Do not pour the homemade sauce over the skin if you want crispy chicken. 
• Toss the chicken gently in the sauce, ensuring each piece is well coated.
• Allow the sauce to simmer and thicken for another 1-2 minutes.

Serve:

• Transfer the chicken breasts to a serving plate.
• Garnish with the green parts of the sliced green onions.
• Serve hot, accompanied by rice or your favorite side dishes.
• Enjoy your delicious pan-fried chicken breast with sesame sticky sauce. You can also add hot sauce if you want it spicy and orange juice for an amazing experience!

Substitutions

• Chicken – you can use different cuts of chicken like skinless chicken thighs, chicken pieces, lean ground chicken breast, tofu, salmon or prawns

• Rice – I love short-grain rice but you can make this with brown rice, coconut rice, jasmine rice, quinoa, wild rice, white rice (cooked rice), or cauliflower rice. 

• Vegetables – I used whatever I had. I made this with braised red cabbage with some garlic, butter, salt, and pepper, or chili pepper.

Sesame Sticky Sauce

• Water: You can substitute chicken broth or vegetable broth for added flavor.

• Sweet Thai chili sauce: Use a mixture of honey or maple syrup with a bit of chili flakes or chili powder for sweetness and heat.

• Rice vinegar: You can replace rice vinegar with white wine vinegar or apple cider vinegar for a similar tangy flavor.

• Sesame oil: Toasted sesame oil is a great alternative, or you can use olive oil for a milder flavor.

• Oyster sauce: Substitute hoisin sauce mixed with a pinch of sugar and soy sauce for a similar umami-rich flavor or gluten-free soy sauce.

• Soy sauce (or tamari): Coconut aminos or liquid aminos are good alternatives if you're looking for a gluten-free option.

• Sriracha: Use any hot sauce you have on hand, or make a mixture of ketchup with a dash of cayenne pepper for a milder heat.

• Cornstarch: Arrowroot powder or tapioca starch can be used as a thickening agent in place of cornstarch.

Equipment

• Wok or large skillet
• Bowls
• Knife
• Cutting board
• Measuring spoons

How to store and reheat Asian Chicken Bowls

To store and reheat Asian Rice Bowl, follow these steps:

Storage:

• Transfer to Airtight Container: Transfer any leftover rice bowl to an airtight container. Make sure the container is suitable for the quantity of food and has a tight-fitting lid to maintain freshness.
• Refrigeration: Place the airtight container with the rice bowl in the refrigerator. It can typically be stored for up to 3-4 days in the refrigerator.

Reheating:

• Microwave for a minute.
• Stovetop. Cook on a stove for 5 minutes until heated through. Add water if needed.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.