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Garlic Sesame Chicken Bowls
These delicious and easy to prepare chicken and rice bowls feature sweet and savory glazed chicken with pickled veggies and avocado. Add your favorite toppings for a magical complete meal!
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
3
Servings
Calories:
680 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Sticky Chicken:
- 1 to 1.5 pounds chicken thigh boneless
- ⅓ cup coconut aminos
- 2 Tbsp sesame oil toasted
- 2 Tbsp rice vinegar
- 3 cloves garlic minced
For the Bowls:
- pickled vegetables quick
- 4 cups brown rice cooked
- 1 avocado large ripe
- 2 Tbsp sesame seeds
Instructions
- Begin by preparing a batch of Quick Pickled Vegetables. This can be done 3-4 days ahead of time, as the veggies will become more flavorful the next day and the following days as they sit.
- Stir together the chicken marinade ingredients in a small bowl or measuring cup (coconut aminos, toasted sesame oil, rice vinegar, and minced garlic).
- Chop the chicken into bite-sized pieces and transfer them to a large zip lock bag. Pour the chicken marinade into the bag with the chopped chicken. Seal the bag and move everything around until the chicken pieces are well coated with marinade. Refrigerate for at least 20 minutes, ideally several hours and up to 24 hours.
- While the chicken is marinating, prepare the rice according to the instructions on the package.
- When you’re ready to cook the chicken, heat a large skillet over medium-high heat and allow the skillet to heat up for a few minutes.
- Transfer the marinated chicken to the skillet including all of the marinade and cook, stirring occasionally, until the chicken is cooked through, golden brown, and until much of the marinade has evaporated and the marinade/sauce is thick, about 5 to 8 minutes.
- Load up your bowls with cooked rice, sticky chicken, pickled vegetables and sliced avocado. If you’d like, sprinkle everything with sesame seeds and/or chopped green onions. Enjoy!
- Store the leftovers in an airtight container (or separate containers) in the refrigerator for up to 1 week. If you have meal prep bowls or containers, this is a great way of making weekday meals ahead of time.
Cup of Yum
Notes
- *Cook 1.2 cups of dry rice to make about 4 cups of cooked rice.
Nutrition Information
Serving
1Serving (of 3)
Calories
680kcal
(34%)
Carbohydrates
89g
(30%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
7g
(35%)
Cholesterol
112mg
(37%)
Sodium
1603mg
(67%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 3 Servings
Amount Per Serving
Calories 680
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 680kcal | 34% |
| Carbohydrates | 89g | 30% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 112mg | 37% |
| Sodium | 1603mg | 67% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.