This Sesame Chicken Rice Bowl is a balanced, comforting meal built around bold flavors and fresh textures. Crispy, golden chicken glazed in a light sesame sauce is paired with fluffy white rice, soft scrambled eggs, crisp lettuce, and juicy cherry tomatoes. Simple yet satisfying, this bowl offers protein, freshness, and warmth in every bite. Ideal for lunch or dinner, it’s a versatile dish that feels homemade, nourishing, and visually inviting.
Ingredients (Serves 2)
Sesame Chicken
- 300 g boneless chicken thigh or breast, cut into bite-size pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame seeds
Rice
- 1 cup cooked white rice (jasmine or short-grain)
Scrambled Eggs
- 3 large eggs
- 1 tablespoon milk or cream
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon butter
Fresh Vegetables
- 1 cup lettuce, finely chopped
- 1 cup cherry tomatoes, halved
Method
- Prepare the chicken
Toss the chicken pieces with cornstarch until evenly coated. Heat vegetable oil in a pan over medium-high heat. Add chicken and cook until golden and crisp on all sides. Remove from pan and set aside. - Make the sesame glaze
In a small bowl, mix soy sauce, honey, sesame oil, rice vinegar, and water. Pour the mixture into the same pan and simmer briefly until slightly thickened. Return the chicken to the pan and toss until evenly glazed. Sprinkle with sesame seeds and remove from heat. - Scramble the eggs
Whisk eggs with milk, salt, and pepper. Melt butter in a pan over low heat and gently cook the eggs, stirring slowly, until soft and creamy. Remove immediately to avoid overcooking. - Assemble the bowl
Divide the rice between serving bowls. Arrange sesame chicken, scrambled eggs, lettuce, and cherry tomatoes in separate sections for a clean presentation. - Serve
Serve warm with optional extra sesame seeds or a light drizzle of soy sauce if desired.
Serving Suggestions
- Add a spoon of chili oil or sriracha for heat
- Substitute brown rice for a whole-grain option
- Serve with pickled vegetables for added brightness
Chef’s Tips
- Chicken thighs stay juicier than breast meat
- Keep eggs slightly undercooked for a creamy texture
- Assemble just before serving for best freshness
- Balance sweetness by adjusting honey quantity
- A squeeze of lime brightens the bowl beautifully
