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Sesame Chicken Broccoli Bowls

Better Plate RecipesBy Better Plate Recipes
Published Jul 14, 2026
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Sesame Chicken Broccoli Bowls serve glossy honey-soy chicken over jasmine rice with crisp-tender broccoli, scallions, and toasted sesame seeds. Garlic, ginger, rice vinegar, sesame oil, and a quick cornstarch slurry make the sauce thick, savory, sweet, balanced, and easy enough for a busy weeknight dinner.

Sesame Chicken Broccoli Bowls
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Difficulty
Easy
Best For
Dinner, High Protein, Under 30 Minutes

Why You’ll Love This Recipe

These bowls give you the sweet-savory comfort of sesame chicken with a clear weeknight method. The chicken browns in a skillet, the broccoli steams until crisp-tender, and the honey soy sauce thickens quickly into a glossy glaze. Garlic, ginger, rice vinegar, and sesame oil keep the flavor balanced instead of just sweet. Jasmine rice catches the extra sauce, while scallions and sesame seeds add freshness and crunch at the end. It feels takeout-inspired, but you can control the ingredients and texture at home. The best part is that each component has a simple cue: fluffy rice, bright broccoli, cooked chicken, and shiny sauce that clings. That makes the bowl dependable for beginners, because you can see exactly when each part is ready.

Sesame Chicken Broccoli Bowls close up

What Makes This Recipe Work

The sauce balances soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Cornstarch mixed with water thickens it quickly so it clings to the chicken instead of sinking into the rice. Broccoli is steamed separately so it stays bright and crisp-tender rather than overcooking in the sauce. The chicken is cooked in a single layer for better browning, then tossed with the sauce at the end. Toasted sesame seeds reinforce the sesame flavor and add texture. Timing matters here: rice and broccoli can wait for a few minutes, but the sauce should be thickened right before serving so it stays glossy. The result is a balanced bowl with tender chicken, fluffy rice, and fresh green broccoli. Keeping broccoli separate until assembly also protects the color, which makes the bowl look fresher on the page and at the table.

Sesame Chicken Broccoli Bowls aerial view

Before You Start

Rinse the jasmine rice until the water runs mostly clear so the grains cook fluffy. Cut the chicken into even 3/4-inch cubes and pat it dry before seasoning. Mix the sauce and slurry before the skillet gets busy, keeping them in separate small bowls because the cornstarch should not go in until the sauce is hot. Steam the broccoli just until bright green; it should still have a little bite. Add the garlic and ginger after the chicken has started browning so they stay fragrant without burning. Cook the chicken to 165 degrees F, then let the sauce bubble briefly until it thickens and looks shiny. Set the cooked rice and broccoli nearby before thickening the sauce because the glaze comes together very quickly. This keeps the final minute calm instead of rushed.

Sesame Chicken Broccoli Bowls preparation

Ingredient Notes & Easy Swaps

  • Chicken breasts: Cut the chicken into evenly sized cubes so every piece cooks through at the same time. Chicken thighs can also work if you prefer a juicier bite.

  • Jasmine rice: This recipe starts with dry jasmine rice and cooks it with water. Brown rice, quinoa, or cauliflower rice can work, but the cook time may change.

  • Broccoli: Steam the broccoli until bright green and crisp-tender. Frozen broccoli can work too, but drain extra water before adding it to the bowls.

  • Soy sauce or coconut aminos: Low sodium soy sauce keeps the sauce savory without becoming too salty. Coconut aminos are a soy-free option and taste a little sweeter.

  • Honey, rice vinegar, and sesame oil: Honey adds sweetness, rice vinegar adds tang, and sesame oil adds nutty flavor. Measure sesame oil carefully because it is strong.

  • Garlic and ginger: Fresh garlic and ginger make the sauce taste brighter. Add them after the chicken starts browning so they do not burn.

  • Cornstarch slurry: Cornstarch mixed with water thickens the sauce into a glossy coating. Stir it again right before adding because it settles quickly.

  • Sesame seeds and scallions: Add these at the end for crunch, freshness, and a finished look.

Sesame Chicken Broccoli Bowls

Sesame Chicken Broccoli Bowls

Author: Better Plate RecipesPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutesYield: 4Published: Jul 14, 2026
🖨️ Print Recipe

Description

Sesame Chicken Broccoli Bowls serve glossy honey-soy chicken over jasmine rice with crisp-tender broccoli, scallions, and toasted sesame seeds. Garlic, ginger, rice vinegar, sesame oil, and a quick cornstarch slurry make the sauce thick, savory, sweet, balanced, and easy enough for a busy weeknight dinner.

Ingredients

  • 1 1/4 lb boneless, skinless chicken breasts, cut into 3/4-inch cubes
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 5 cups broccoli florets
  • 2 tbsp olive oil, divided
  • 1/4 cup low sodium soy sauce or coconut aminos
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1 tbsp water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp toasted sesame seeds
  • 3 scallions, thinly sliced

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Beginner Friendly

Instructions

  1. 1Equipment: a medium pot with a tight-fitting lid, a fine-mesh strainer, a second pot with a steamer basket, a large skillet, 2 small bowls, a whisk, a fork, paper towels, a cutting board, a knife, tongs or a spatula, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
  2. 2Rinse the jasmine rice in a fine mesh strainer under cool water for about 30 seconds, until the water runs mostly clear.
  3. 3Add the rice and 1 1/2 cups water to a medium pot with a tight-fitting lid.
  4. 4Bring to a boil over high heat. Reduce the heat to the lowest setting, cover, and simmer for 15 minutes.
  5. 5Turn off the heat and let the rice sit covered for 5 minutes. Fluff with a fork.
  6. 6Place a steamer basket in a pot with about 1 inch of water. Bring the water to a boil.
  7. 7Add the 5 cups broccoli florets, cover, and steam for 4 to 5 minutes, until bright green and crisp-tender. Set aside.
  8. 8Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  9. 9In a small bowl, whisk the soy sauce or coconut aminos, honey, rice vinegar, and sesame oil.
  10. 10In a separate small cup, stir the cornstarch and 1 tablespoon water until smooth.
  11. 11Heat 1 tablespoon olive oil in a large skillet over medium-high heat for about 1 minute.
  12. 12Add the chicken in a single layer with about 1 inch of space between the pieces. Cook without stirring for 4 minutes, until the bottoms are golden.
  13. 13Add 1 tablespoon olive oil, minced garlic, and grated ginger.
  14. 14Use tongs or a spatula to turn the chicken pieces so the pale sides touch the hot skillet. Cook for 4 to 5 minutes more, stirring once or twice, until you can smell the garlic and the chicken reaches 165 degrees F.
  15. 15Pour in the sesame sauce and stir to coat the chicken.
  16. 16Stir the cornstarch slurry again, then pour it into the skillet.
  17. 17Cook for about 1 minute, stirring constantly, until the sauce looks thick and glossy.
  18. 18Divide the rice and broccoli between 4 bowls.
  19. 19Top with sesame chicken, sesame seeds, and scallions. Serve warm.

Tips and Tricks

  1. 1

    Steam the broccoli only until bright green and crisp-tender. It should still have structure when it reaches the bowl. Fully soft broccoli can become mushy once it sits under hot sauce or gets reheated. That little bit of bite keeps the bowl from feeling too soft.

  2. 2

    Stir the cornstarch slurry again right before adding it. Cornstarch settles fast, and adding it without stirring can make the sauce uneven, with thin liquid on top and paste at the bottom. Stirring again takes two seconds and prevents a lumpy glaze.

  3. 3

    Add garlic and ginger after the chicken starts browning. This gives them enough time to flavor the oil without burning. Dark garlic can make the sweet sesame sauce taste bitter, so keep it moving. Add them when you are ready to stay at the stove and stir.

  4. 4

    Loosen leftovers with a small splash of water before reheating. The sesame sauce thickens in the fridge, and a little water helps bring back the glossy texture without adding more honey or soy sauce. This keeps leftovers from tasting thick, dry, or overly salty.

Nutrition

Per serving — Calories: 520kcal, Protein: 50g, Carbs: 46g, Fat: 15g, Fiber: 5g, Sugar: 17g, Sodium: 490mg.

Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.

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