Sesame Soy Chicken Bowls with Chili Mayo and Crispy Onions

Bowls have become a staple for quick, customizable meals and this sesame soy chicken version is no exception. With buttery jasmine rice, saucy chicken breast strips, tender carrots and a drizzle of chili mayo, every bite is packed with flavor. Topped with crispy fried onions and fresh cilantro, this bowl is a complete meal that’s both satisfying and easy to prepare.

Perfect for busy weeknights, this recipe comes together in just 20 minutes using simple ingredients. The combination of sweet soy glaze, sesame dressing and a hint of lemon creates a savory-sweet base, while the chili mayo adds a spicy kick. Whether you’re meal prepping or cooking for the family, these bowls are sure to become a favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions. Fluff with a fork and stir in a squeeze of lemon juice and a pinch of salt. Keep warm.
2. While the rice cooks, season the chopped chicken breast with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
3. In a small bowl, whisk together the sweet soy glaze, sesame dressing and sweet Thai chili sauce. Pour the mixture over the cooked chicken and stir to coat. Cook for 1-2 minutes until the sauce thickens slightly.
4. In another small bowl, combine the mayonnaise with a teaspoon of the sweet Thai chili sauce (or more to taste) to make the chili mayo. Set aside.
5. To assemble the bowls, divide the lemon rice among serving bowls. Top with the saucy chicken, shredded carrots and a drizzle of chili mayo. Garnish with crispy fried onions and fresh cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with shrimp, tofu or sliced beef. Adjust cooking time accordingly.

What can I use instead of sweet soy glaze?

You can mix equal parts soy sauce and honey or brown sugar as a substitute.

How do I make this dish gluten-free?

Use tamari instead of sweet soy glaze and ensure the crispy onions are gluten-free.