Sesame Chicken Bowls
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These sesame chicken bowls are a quick, Asian-inspired meal. Tender baked chicken is sprinkled with sesame seeds and served bowl-style over rice and salad. It’s great for meal-prepping or busy weeknights, and it’s ready in just 25 minutes!
If you’re after a no-fuss dinner that still delivers big flavor, these sesame chicken bowls are the answer. The chicken gets coated in sesame seeds for a delicious crunch, then baked until golden and served over rice with a crisp Asian-inspired salad. The combination of savory, nutty, tangy flavors and fresh crunch makes these bowls seriously satisfying while still feeling fresh and light.
I love how easy they are to throw together, especially with a bagged salad mix doing some of the heavy lifting. The hoisin, soy, and sesame oil give the chicken plenty of rich, savory flavor, while the sesame seeds add texture and a beautiful finish. We often serve them with black forbidden rice, but honestly, any rice works well here — even cauliflower rice if that’s your thing.
These bowls also make fantastic leftovers, so I almost always double the recipe and pack the extras for lunch the next day.
Sesame Chicken Bowls Recipe
Ingredients
- 1 lb chicken breasts (cut into strips)
- 1 tablespoon EACH: hoisin sauce and soy sauce (can be gluten-free)
- 1 tablespoon sesame oil (plus extra for drizzling)
- ¼ cup EACH: white and black sesame seeds
- 1 package of your favorite Asian-inspired bagged salad
- Cooked rice (try black forbidden rice!)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Start the rice, if using.
- Place the chicken breasts, hoisin, soy sauce, and sesame oil into a bowl and mix it around so the chicken is coated.1 lb chicken breasts, 1 tablespoon EACH: hoisin sauce and soy sauce, 1 tablespoon sesame oil
- Mix the black and white sesame seeds in a small bowl. Scatter half onto a baking sheet – not the one you put the parchment on. Place the chicken onto the sesame seeds then sprinkle the remaining over the top.¼ cup EACH: white and black sesame seeds
- Make sure each piece of chicken is coated in sesame seeds and then transfer them to the parchment-lined baking sheet. Drizzle with a little sesame oil. Bake in the oven for 18 minutes, or until the chicken is cooked through.
- Toss the salad with the dressing and any extras that are in the bag and serve with cooked rice and the sesame chicken on top.1 package of your favorite Asian-inspired bagged salad, Cooked rice
Nutrition
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Hi Kristen !
This is something perfect to have for week dinner. If any left, works for next day’s lunch in the office ! Your photos are really great ! Looking forward to see your next creation. Happy cooking !
Thank you so much!!!!
I’d love to try Wild Greens and Quinoa salad blend.
That one is one of my favorites!