Sesame Ginger Chicken Bowls

A bowl with grilled chicken on rice, served with edamame, sliced carrots, cucumber, and green onions. Garnished with sesame seeds. Scallions and cilantro are in the background.

These sesame ginger chicken bowls marinate chicken in a soy sesame ginger honey marinade and serve it over sesame soy rice with cucumber carrot salad and edamame. A fresh, easy meal prep bowl ready in 30 minutes.

Prep Time15

Cook Time20

Marinate Time2

Servings:

Calories: 457kcal

Ingredients

For the Chicken

2 pounds boneless skinless chicken thighs (or chicken breasts, chicken tenders, or drumsticks*)
¼ cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon freshly minced ginger
2 garlic cloves minced
½ teaspoon kosher salt

Optional Toppings for Serving

4 cups cooked rice
1 tablespoon soy sauce
1 teaspoon sesame oil
2 cups shelled edamame cooked
Chili crisp
Easy Cucumber and Carrot Salad

Instructions

Step 1: Marinate the Chicken

In a large bowl or zip-top bag, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and salt.
Add the chicken and toss until evenly coated. Cover and refrigerate for at least 2 hours or up to 24 hours for the best flavor.

If you are using chicken breast, I found that cutting the breast in half lengthwise adds a lot more flavor

Step 2: Cook the Chicken

Choose your preferred cooking method:

Grill

Preheat the grill to medium-high heat. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F.

Air Fryer

Cook at 400°F for 15–18 minutes, flipping halfway through cooking, until the internal temperature reaches 165°F.

Oven

Bake at 425°F for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing.

Step 3. Make the carrot and cucumber salad.

Step 4: Prepare the Rice

In a large bowl, toss the warm cooked rice with the soy sauce and sesame oil until evenly combined.

Step 5: Assemble the Bowls

Divide the rice among serving bowls. Top with sliced sesame ginger chicken, cucumber carrot salad, and edamame. Serve immediately.

Notes

Marinating the chicken overnight creates the deepest flavor.
Chicken thighs stay especially juicy and flavorful, while chicken breasts provide a leaner option.
For extra texture and flavor, garnish with sliced green onions, sesame seeds, or a drizzle of sriracha mayo.

Storage Instructions:

Refrigerator: Store the chicken, rice, and vegetables separately in airtight containers for up to 4 days.
Freezer: Freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm the chicken and rice in the microwave until heated through. Add the salad and edamame after reheating for the freshest texture.

Meal Prep Tip

Prepare all components ahead of time and portion them into individual containers for easy grab-and-go lunches throughout the week.

Nutrition