Korean-Style Sesame-Ginger Chicken Bowls

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs glazed in a sweet-savory sesame-ginger sauce, served over rice with crisp-tossed veggies. This Asian recipe (gluten-free), ready in about 45 minutes, pairs boneless chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 590 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, skin-on boneless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 cloves minced garlic
• 1 tbsp brown sugar
• 1 tsp toasted sesame seeds
• 2 cups, cooked sushi rice
• 2 cups broccoli florets
• 1 cup, thinly sliced carrots
• 1 tbsp neutral oil

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Instructions

1. Step 1: Pat 12 oz boneless chicken thighs dry with paper towels and season with 1/4 tsp salt. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering, then add chicken skin-side down. Cook for 7 minutes until golden, flip, and cook 5 more minutes until internal temperature reaches 165°F.
2. Step 2: While chicken cooks, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated ginger, 2 minced garlic cloves, and 1 tbsp brown sugar in a small bowl until sugar dissolves.
3. Step 3: Remove chicken from skillet, pour sauce mixture into the skillet, and simmer for 2 minutes until slightly thickened.
4. Step 4: Return chicken to skillet, coating evenly, and cook for 1 more minute to absorb flavors.
5. Step 5: Heat 1 tsp sesame oil in a separate pan over medium heat. Add 2 cups broccoli florets and 1 cup thinly sliced carrots, tossing for 4 minutes until crisp-tender.
6. Step 6: Divide 2 cups cooked sushi rice between bowls, top with chicken and sauce, then arrange broccoli-carrot mixture on the side. Sprinkle with 1 tsp toasted sesame seeds.