Description
The Sesame Chicken Rice Box combines tender seasoned chicken with sticky sushi rice, blanched green beans and edamame, a glossy sesame infused sauce, and a drizzle of Japanese style mayo for a fast satisfying meal that works for weeknight dinners and meal prep alike
Ingredients
Chicken
2 cups sushi rice
2 tsp sesame oil plus extra for cooking
1 onion finely diced
800 g chicken mince
1 spring onion finely chopped
2 Tbsp sesame seeds plus extra to serve
Sauce
1/2 cup low sodium soy sauce such as Kikkoman Less Sodium Soy Sauce or San-J Tamari
70 g honey
2 tsp sesame oil
1 Tbsp apple cider vinegar or white vinegar
3 cloves garlic crushed
3 Tbsp ketchup
To serve
250 g green beans chopped
2 cups edamame beans thawed
1 Tbsp low sodium soy sauce such as Kikkoman Less Sodium Soy Sauce or San-J Tamari
1 tsp honey
Japanese style mayo such as Kewpie No MSG Mayo or Primal Kitchen Spicy Mayo
Instructions
Rinse the sushi rice under cool water until the water runs clear to remove excess starch then cook it in a rice cooker or pot following the package directions so the grains remain tender and slightly sticky
Warm sesame oil in a large frying pan over medium heat add the diced onion and cook until soft and fragrant
Add the chicken mince break it up with a spoon and cook until mostly browned and starting to caramelize
Pour boiling water over the green beans to blanch them quickly this preserves their bright color and crisp texture then drain well
Whisk together the soy sauce honey sesame oil apple cider vinegar garlic and ketchup until smooth then pour the sauce into the pan with the browned chicken
Stir the mixture so the sauce coats the chicken and reduce the heat letting the sauce thicken into a glossy coating then fold in spring onion and sesame seeds
Divide the cooked rice among bowls or meal prep containers and top each portion with the sesame chicken mixture
Warm the blanched green beans and edamame together in a pan with a splash of water then stir in the soy sauce and honey until the vegetables are well coated
Add the vegetables to each bowl finish with extra sesame seeds and a light drizzle of Japanese style mayo
Serve warm or allow to cool slightly before sealing containers for meal prep
Notes
Add chili flakes to the chicken mixture for extra heat or a small spoon of spicy mayo for a creamy kick
This dish keeps for up to four days in an airtight container in the refrigerator store cooled portions to preserve texture
If the sauce thickens too quickly add a splash of water and stir until smooth
Swap vegetables as desired for snap peas broccoli or shredded carrot but choose firm options that hold up in storage
To freeze divide the chicken mixture separately from the rice pack flat for even freezing and thaw thoroughly before reheating
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Asian inspired