Sesame Chicken Bowl Recipe
Cabbage, bell pepper, and rice tossed with garlic ginger sauce. Topped with scallions, pickled veggies, and spicy yum yum sauce
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Ingredients
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Vegetables
Grains
Sauces
Method
Preparation
- 1
Prepare the Rice
Rinse 1 cup of rice under cold water until the water runs clear. Cook the rice according to package instructions (typically 1 cup rice to 2 cups water). Once cooked, fluff with a fork and set aside.
- 2
Chop the Vegetables
Thinly slice 2 cups of cabbage and 1 medium bell pepper. Chop 4 stalks of scallions, keeping the green and white parts separate.
- 3
Prepare Pickled Vegetables
If using store-bought pickled vegetables, ensure they are drained. If making homemade pickled veggies, prepare them ahead of time.
Sauce Preparation
- 4
Make the Garlic Ginger Sauce
In a small bowl, combine 2 minced garlic cloves, 1 tablespoon of grated ginger, 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey. Mix well until combined.
Cooking
- 5
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the sliced cabbage and bell pepper. Sauté for about 5-7 minutes, until the vegetables are tender but still crisp.
- 6
Serving
- 7
Serve the Bowl
Spoon the sesame chicken bowl mixture into serving bowls. Top with chopped scallions (green parts), pickled vegetables, and drizzle with spicy yum yum sauce to taste. Serve warm.
