Korean-Style Sesame-Ginger Chicken Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs glazed in a sweet-savory sesame-ginger sauce, served over rice with crisp-tossed veggies. This korean-inspired asian (gluten-free) ready in about 45 minutes pairs skin-on 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 a quick salad or grain on the side. 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.

★ 3.2 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Korean cuisine 590 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Korean-Style Sesame-Ginger Chicken Bowls take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Style Sesame-Ginger Chicken Bowls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Korean-Style Sesame-Ginger Chicken Bowls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Style Sesame-Ginger Chicken Bowls for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Korean-Style Sesame-Ginger Chicken Bowls gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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