Sesame Chicken Cauliflower Rice Bowl
This Sesame Chicken & Cauliflower Rice Bowl is a protein‑packed, flavor‑burst dinner that comes together in under 40 minutes. The honey‑sesame glaze provides a sweet‑savory kick while the cauliflower rice keeps carbs low and texture light. Perfect for a busy weeknight or a healthy weekend feast.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite‑size pieces • 1 Tbsp cornstarch • 2 Tbsp neutral oil (peanut or canola) • 1 cup cauliflower rice (store‑bought or homemade) • 1/2 cup snow peas, trimmed • 1/2 red bell pepper, thinly sliced • 2 cloves garlic, minced • 1 tsp fresh ginger, grated • 1/4 tsp red pepper flakes (optional) • Salt & pepper, to taste • 3 Tbsp soy sauce (low‑sodium) • 2 Tbsp rice vinegar • 1 Tbsp honey or maple syrup • 1 Tbsp toasted sesame oil • 1 Tbsp sesame seeds, toasted • 1 tsp sesame paste (tahini), optional for creaminess
Instructions
- 1. Toss chicken with cornstarch, salt, and pepper. 2. In a large skillet, heat oil over medium‑high heat and sear chicken until golden and cooked through, about 6‑7 minutes. 3. Remove chicken and set aside. 4. In the same skillet, add garlic, ginger, and red pepper flakes; cook for 30 seconds until fragrant. 5. Stir in soy sauce, rice vinegar, honey, and toasted sesame oil; let the sauce come to a gentle simmer. 6. Add cauliflower rice, red bell pepper, and snow peas; cook for 3‑4 minutes until veggies are tender. 7. Return the chicken to the skillet, toss to coat everything in the glaze. 8. Sprinkle toasted sesame seeds over the bowl, give one final toss, and serve immediately.
Chef's Note
For a silkier glaze, whisk a small amount of cornstarch in the sauce before adding it to the skillet.
Make-Ahead Tips
You can prep the chicken and sauce components up to 4 days in the fridge. Reheat gently in a skillet or microwave before serving.
Substitutions
Swap chicken thighs for chicken breast, turkey, or tofu. Use quinoa or brown rice instead of cauliflower rice. Replace soy sauce with tamari for gluten‑free option.