This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I cook at least five nights a week, and usually from scratch. It’s not only more affordable than eating out, but it’s something that I love to do. I used to try to make a new recipe every time I cooked- there’s definitely no shortage of them out there- but through the years we’ve landed on a few recipes that we love to make over and over again. Each of us has a handful of favorites and this is one of mine- Easy Sesame Chicken Bowls!
This recipe is so easy and can be made very quickly- perfect for a weeknight. It does involve making the sauce from scratch but it only takes a few ingredients. You can easily customize it- I sometimes add a little cayenne when we want to kick up the heat- and it reheats really well so you can make a double batch and keep some for lunches!
Easy Sesame Chicken Bowls
1 Egg
3 TBSP Corn Starch, divided
1 lb. Boneless, Skinless Chicken Tenders
2 TBSP Soy Sauce
1 1/2 TBSP Water
NAKANO Rice Vinegar
2 TBSP Brown Sugar
1/2 tsp Minced Garlic
1/2 TBSP Sesame Oil
Salt and Pepper to taste
Green Onions, diced
Sesame Seeds
Jasmine Rice*
*I used the kind that microwaves in 90 seconds so I made the rice at the end. If you’re using traditional rice, make that according to package directions first, and cook the rest while that sits.
1. In a medium bowl, whisk egg and 2 TBSP Corn Starch.
2. Cut chicken tenders into bite-sized pieces and add to the egg and starch mix. Coat well.
3 .Get a large skillet pan hot and spray with non-stick spray.
4. Add the chicken {coated in the mixture} to the pan and cook on medium-high for 7-10 minutes. Toss occasionally to cook all sides but not too often or you may disrupt the “coating”. If the coating begins to darken too quickly, turn the heat down to medium. Be sure to cook until chicken is at least 165 degrees.
5. While the chicken is cooking, make the sauce. Add 1 TBSP corn starch, soy sauce, water, NAKANO Rice Vinegar, brown sugar, garlic, sesame oil, and a few shakes of salt and pepper. Mix well.
6. When the chicken is done cooking, add the sauce right onto the chicken. Toss to coat.
7. Add sesame chicken to a bowl of jasmine rice and top with diced green onions and sesame seeds to preference. Enjoy!
One of the star ingredients in this recipe is NAKANO® Rice Vinegars. I have NAKANO Rice Vinegar in several varieties in my pantry at all times as they add some great flavor while acting as a healthier substitute for dressings, marinades, oils and butter. It’s low-calorie and they even have two organic varieties, along with seven clean-label kinds. I used the Original Splash-On for this recipe as it’s my main go-to, but you could switch it up to really play with your flavors!
Making small swaps like using NAKANO Rice Vinegar in place of heavier ingredients is a great way to kick off a New Year, New Me resolution. Like most of the country, I’m committing to eating better and being more active this year {and beyond}, and using great ingredients is an important piece of that puzzle. You can get more ideas for using NAKANO Rice Vinegar for healthy swaps on their website!