Sesame Soy Chicken with Coconut Rice.
I’ve got some sesame soy chicken that you can eat allllll week long right here.
This bowl is colorful. Loaded down with tons of flavor. Super satisfying and pretty easy to make too! In other words: PERFECT.
Let’s get to it.
If you have The Pretty Dish, then you know that these are almost identical to my beef bowls! I made a version of those here on the blog with ground beef, but the book recipe uses sliced sirloin and lots of spiralized carrots. It’s SO flavorful and comes together very quickly.
Anyway! I made them for dinner a few weeks ago and Eddie decided that it would be a great meal for him to prep on Sundays for the week. That made me happy and… annoyed.
Because one he starts prepping something I love to make and eats it every day for a few weeks, he ends up getting sick of it and I remove it from the dinner rotation. Hmmmpf. Whyyyy does he have to go and do that?!
The next week we ended up using the same marinade on chicken instead. I did the broiling method that we use every single week (seriously!) but these would be incredible grilled and you can probably bake them too. However, when you broil them you get that caramely, charred flavor that is the closest you can get to grilling.
And it tastes so good!
Coconut rice is another go-to that I love, so I made some brown jasmine rice (Trader Joe’s has the best!) and white jasmine rice using my coconut rice recipe. I could eat that alone sprinkled with a little soy sauce. Fantastic.
Once the bowl all comes together, the chicken warms up the cabbage and the carrots and it’s super good. Just like the bowls in The Pretty Dish, I like to serve it with a sprinkling of sesame seeds, some lime spritzes and cilantro. And lots of avocado. I can’t help it! Love it ALL.
Since it’s one of my life goals to create non-boring chicken recipes – and to make chicken that I actually want to eat, I am all over this. Like I could not WAIT to tell you about these!
The other great thing about the chicken is that before I even tested it for the blog, Eddie was prepping it for his lunches for an entire WEEK. So you can obviously do that too. Once I started testing this recipe with the bowls, he added some cabbage for a slaw. As well as some other veggies. Seriously, the chicken might taste better the next day. It’s incredible.
You can also just prep the chicken and then make other delicious things like pizzas and tacos and salads this week. Oh my!
How to Make Sesame Soy Chicken with Coconut Rice
Sesame Soy Chicken Bowls with Coconut Rice
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon chili garlic sauce
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 1/2 cups jasmine rice
- 1 1/2 cups canned coconut milk
- 1/2 cup coconut water
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil
- 2 tablespoons finely shredded, unsweetened coconut (optional!)
for the bowls
- 4 green onions, thinly sliced
- 3 large carrots, spiralized (or chopped!)
- 2 cups sliced red cabbage
- 1 or 2 avocados, thinly sliced
- 2 tablespoons toasted sesame seeds
- ¼ cup torn fresh cilantro
- 1 lime, cut into wedges for spritzing
- At least 30 minutes before (but you can do this overnight!), place the chicken in a resealable bag. In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. Pour it over the chicken. This can marinate anywhere from 30 minutes to a full 24 hours!
- To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for about 30 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Stir in the shredded coconut and serve.
- When you’re ready to make the chicken, heat the broiler on high and place a wire rack 3 to 4 inches below. Line a baking sheet with foil. Use kitchen tongs to pull the chicken from the marinade and place it on the foil. (Discard the remaining marinade.)
- Broil the chicken for 7 minutes, then flip it and broil for 7 minutes more. If you don’t want to broil it, you can bake it at 425 degrees F for 30 minutes, then check to see if it is done. Let the chicken rest for 10 minutes before slicing it.
- To assemble the bowls, add the coconut rice on the bottom. Top with the avocado, shredded cabbage and spiralized carrots, some green onions and a little cilantro. Add the chicken on top along with a few avocado slices. Top with toasted sesame seeds and a lime wedge. You can also drizzle on extra toasted sesame oil if you’d like!
Did you make this recipe?
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I appreciate you so much!
If only all my carrots looked like corkscrews.
94 Comments on “Sesame Soy Chicken with Coconut Rice.”
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This was really good! I didn’t have Chile Garlic Sauce so i replaced that with a bit of Sriracha and some Rice Vinegar. Also just at tip – you can put the remaining marinade into the pan to boil down for at least 5 minutes into a thick sauce. I used that as a glaze on the chicken :)
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Delicious! This is in my rotation and my family always loves it.
This was excellent. The marinade far exceeded my expectations. The squeeze of lime is a must as it really brightens the dish. Wonderful. Will definitely make again.
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Love this dish! It’s become up a regular in our recipe rotation and never disappoints. We swap in whatever veggies we have, making it so versatile. We are big on sauce, so I always make double the chicken marinae recipe. I use the first portion to marinade and cook the chicken in and the second as an additional dressing. I’ve found the sauce to taste great with just about everything!
Thanks for sharing this yummy recipe!
Wow, these were AMAZING. I couldn’t stop eating, I had three bowls in a row. A hit with the whole family. Couldn’t believe my husband was eating a bunch of raw veggies with zero complaints, and then even had seconds.
I didn’t use the coconut rice instructions here as I already have my own recipe for that part. Similar but with chicken broth instead of coconut water for the extra liquid, and adding a dash of cinnamon and half tablespoon of raw sugar. We also didn’t have any ripe avocados, which was a bummer because I bet it goes great with all the other ingredients. I can’t wait to make this again! (Next time with avocado)
oh this rice is sooo good. The chicken is too. Did with pineapple. . Red peppers and baby corn. Any Veggies tast delicious
Everyone in the family loved it! Saying it makes it as one if the top 5. However I modified by steaming carrot chips and sautéed the red cabbage
This was fantastic! My family loved it! Going to try the marinate on a boneless beef sirloin that I’m going to cut up. We shall see how it goes!
We really enjoyed this and will make again and again! We had chicken tenders, so we used those. I also prefer fresh ginger over ground. Made a second batch of the marinade, cooked it down and we used it to pour over the ingredients.
I didn’t make the rice because I didn’t have all the ingredients for this recipe, so made another one.
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Jessica’s recipes are always delicious, and this was no exception! We used the broiled method for cooking the chicken, and it was perfect. We skipped the coconut rice. We did add some korean bibimbap sauce from a different site. Thanks again for a winner recipe.
This was really tasty. All three of my teenaged boys loved it as well as my husband, although they wanted more of the chicken and avocado. But that’s boys for you! And I made a little extra marinade in a separate bowl to drizzle over the top because they like things saucy. Delicious!
Exceeded my expectations and so easy. Added some picked red onions as a topping too but otherwise filled the recipe and broiled and loved every bite. My wife asked if I could make it again for a party next week
Love this recipe! We’ve used chicken thighs, breast, and even sauteed some tofu in the marinade ingredients for a vegetarian version. Pickled carrots in the bowl were fantastic too. I like how you can add whatever is on hand. The rice is delicious too. Thanks for a new fam staple!
hey i like your food it really good
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I made the chicken only and it was excellent! The broiler makes them perfectly charred!
This recipe is a huge hit with our family! It’s delicious as is, but there are so many ways this can be modified to use up whatever’s in the fridge. Thank you!
This recipe is a huge hit with our family! It’s delicious as is, but there are so many ways this can be modified to use up whatever’s in the fridge too, which we love!
I’ve used this chicken marinade soooo many times! It’s delicious and has the perfect amount of spice. Thanks for a great recipe!
Really tasty, a perfect dinner for a warm summer evening. I used the tip from Maria to reduce the remaining marinade on the stove top and drizzle over the chicken in the bowls. Everyone enjoyed the flavor and it presented well with all the bright colors. I made the coconut rice per the recipe and it paired well with the dish.
Hello! I made these today for my husbands lunch… these were out of this world good!? I marinated the chicken overnight in the fridge and smoked on my treager the next day… fabulous! I almost wasn’t able to get the bowls together because my husband kept eating the chicken 😂 Will definitely keep these in his lunch rotation….
Do you have nutritional information posted for any of your recipes?
What size can for the coconut milk?
This was, simply put, SO GOOD. It was easy to make, just took a little time for the veggies to be chopped but you can easily do that while the rice and chicken are cooking. Definitely will add it to the dinner rotation!
This dinner was amazing! I pickled the carrots and red cabbage to add a bit more acidity and used fresh ginger for freshness.
The coconut rice was the perfect flavor, even for a hubs who hates coconut. Highly recommend this dinner!
Delicious, i’ve marinated for both 30 mins and 24 hours before and it is worth it to marinate the chicken for 24 hours. I will always come back to this recipe!
The marinade is so good! I will say it is a bit on the spicy side(which I like) and would left as is however I am cooking for a couple other people than myself that prefer more mild spice, so I diluted it some by adding in more soy sauce and sesame oil. I’m not sure how it would have tasted once cooked, as I had just tried the marinade..It’s possible it may not have been too spicy, i just didn’t want to rake the chance. Nonetheless I love this recipe, and will use in the future. I think in the future I will sample a small piece of chicken cooked in the sauce, to see if any alterations are necessary or not in the future.