A fresh, vibrant, and incredibly easy dish, these Sesame Ginger Chicken and Rice Bowls bring together zesty lime, warm ginger, tender chicken, and crisp vegetables for a satisfying meal that comes together in just 30 minutes.
Why You’ll Love This Recipe
This recipe is perfect for quick weeknight meals, meal prep, or customizable family dinners. Using pre-cooked rotisserie chicken saves time while still delivering great flavor. The bright, savory sesame-ginger sauce ties everything together, and the toppings allow everyone to build a bowl exactly the way they like it. It’s nourishing, simple, and packed with texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 clove garlic, grated
1 tablespoon avocado oil
1/2 red bell pepper, minced
2 rotisserie chicken breasts, shredded
1/4 cup water chestnuts, drained and diced
2 tablespoons scallions, thinly sliced
Pinch crushed red pepper flakes
Cooked white jasmine rice, for serving
Shredded carrots, for serving
Sliced Persian cucumbers, for serving
Chopped salted peanuts, for serving
Fresh cilantro, for serving
Diced avocado, for serving
Thinly sliced nori, for serving
Directions
In a small bowl, whisk together the lime juice, soy sauce, ginger, toasted sesame oil, sugar, and grated garlic until well combined.
Heat the avocado oil in a medium skillet over medium-high heat.
Add the minced red bell pepper and sauté until tender.
Add the shredded chicken and toss to warm through.
Pour in the sesame-ginger sauce mixture. Cook for about 2 minutes, allowing the flavors to meld.
Stir in the diced water chestnuts, scallions, and crushed red pepper flakes. Cook an additional 2 minutes.
Serve the chicken mixture over cooked jasmine rice and add your desired toppings such as carrots, cucumbers, peanuts, cilantro, avocado, and nori.
Servings and timing
Servings: 4
Total time: 30 minutes
Active time: 30 minutes
Variations
Use brown rice or quinoa for a whole-grain option.
Swap rotisserie chicken for roasted or poached chicken.
Add sautéed mushrooms or snap peas for extra vegetables.
Use tamari or coconut aminos to make it gluten-free (if using certified GF products).
Replace chicken with tofu or chickpeas for a vegetarian version.
Storage/Reheating
Store the chicken mixture in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Keep toppings and rice stored separately for best texture.
Cooked rice can be reheated with a splash of water to restore fluffiness.
FAQs
How spicy is this dish?
It’s mildly spicy due to the pinch of crushed red pepper flakes, but you can adjust the amount to your taste.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared up to 3 days in advance and stored in the refrigerator.
Can I freeze the cooked chicken mixture?
Yes, the chicken mixture freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
What type of rice works best?
White jasmine rice is ideal, but basmati or short-grain white rice also works well.
Can I use fresh vegetables instead of toppings?
Absolutely—cucumbers, carrots, scallions, cilantro, and avocado are all great fresh options.
How can I make this recipe healthier?
Use brown rice, add more vegetables, or reduce the sugar slightly if desired.
Can I substitute the red bell pepper?
Yes, yellow or orange bell peppers work great, or you can use finely chopped zucchini.
Is this suitable for meal prep?
Very much so. Store components separately and assemble bowls when ready to eat.
Can I use leftover roasted chicken instead of rotisserie?
Yes, any cooked chicken breast works perfectly.
What can I use instead of water chestnuts?
Chopped celery adds a similar crunch, or you can omit them entirely.
Conclusion
These Sesame Ginger Chicken and Rice Bowls are quick, flavorful, and endlessly customizable. With a bright homemade sauce, tender chicken, and plenty of fresh toppings, this dish is ideal for busy evenings or nourishing meal prep. It’s a simple, wholesome bowl that everyone can enjoy.
These Sesame Ginger Chicken and Rice Bowls are a fast, vibrant, and customizable meal featuring tender shredded chicken in a savory sesame-ginger sauce, served over jasmine rice with fresh, crunchy toppings.
Ingredients
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 clove garlic, grated
1 tablespoon avocado oil
1/2 red bell pepper, minced
2 rotisserie chicken breasts, shredded
1/4 cup water chestnuts, drained and diced
2 tablespoons scallions, thinly sliced
Pinch crushed red pepper flakes
Cooked white jasmine rice, for serving
Shredded carrots, for serving
Sliced Persian cucumbers, for serving
Chopped salted peanuts, for serving
Fresh cilantro, for serving
Diced avocado, for serving
Thinly sliced nori, for serving
Instructions
In a small bowl, whisk together the lime juice, soy sauce, ginger, toasted sesame oil, sugar, and grated garlic until well combined.
Heat the avocado oil in a medium skillet over medium-high heat.
Add the minced red bell pepper and sauté until tender.
Add the shredded chicken and toss to warm through.
Pour in the sesame-ginger sauce mixture. Cook for about 2 minutes, allowing the flavors to meld.
Stir in the diced water chestnuts, scallions, and crushed red pepper flakes. Cook an additional 2 minutes.
Serve the chicken mixture over cooked jasmine rice and add your desired toppings such as carrots, cucumbers, peanuts, cilantro, avocado, and nori.
Notes
Use brown rice or quinoa for a whole-grain base.
Swap chicken for tofu or chickpeas for a vegetarian version.
Make it gluten-free by using tamari or coconut aminos.
Store sauce and toppings separately for best meal prep results.
Use chopped celery instead of water chestnuts if desired.
