Sizzling Sesame‑Ginger Chicken & Chickpea Noodle Bowl

This bowl marries zesty ginger, toasted sesame, and savory chicken to create a protein‑rich, low‑carb meal that’s ready in one pan. The cauliflower rice keeps it light, while the chickpeas add crunch and extra protein. Perfect for busy week‑night dinners that feel like gourmet at home.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup cooked quinoa (or brown rice)
• 1 cup shredded rotisserie chicken (or grilled chicken breast)
• 1 cup cauliflower rice, lightly sautéed
• 1 cup cooked chickpeas, drained
• 1 tbsp sesame oil
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 3 tbsp low‑sodium soy sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp freshly squeezed lime juice
• 2 tbsp chopped cilantro
• 2 green onions, sliced
• 1 tsp toasted sesame seeds
• Fresh chili slices (optional, for garnish)
• Salt and pepper, to taste

Instructions

1. Heat sesame oil in a large skillet over medium heat. Add ginger and garlic; sauté until fragrant (about 30 seconds).
2. Stir in chicken and chickpeas, cooking until heated through (2‑3 minutes).
3. Add cauliflower rice and cook, stirring, until it’s just tender (4‑5 minutes).
4. In a small bowl, whisk together soy sauce, sriracha, and lime juice. Pour over the skillet and toss to coat all ingredients.
5. Season with salt and pepper, tasting and adjusting the spice or acidity as desired.
6. Divide cooked quinoa into four bowls, then top with the hot chicken‑chickpea mixture.
7. Sprinkle with chopped cilantro, green onions, a drizzle of toasted sesame seeds, and optional fresh chili slices.
8. Serve immediately while hot, or allow to cool for take‑out and reheat in a microwave for up to 2 minutes.

Chef's Note

For a smokier flavor, finish the skillet with a splash of sesame oil over high heat or slide the finished dish under the broiler for 1 minute to toast the top.

Make-Ahead Tips

Store the chicken‑chickpea mixture in an airtight container in the fridge for up to 2 days. Reheat briefly in the microwave or skillet before serving.

Substitutions

Replace chicken with diced tofu or shrimp for a different protein source. Swap quinoa with cauliflower rice for a zero‑carb version.