How easy is this dish? Both of my children worked on dinner together and there was almost no arguing! Really! My son made the rice and the sauce while my daughter put the vegetables on to roast and cooked the chicken. While my daughter was serving my son put out water and toppings such as soy sauce, Chinese noodles, and pea pods. It was amazing to see.
As I noted over the weekend food trends for 2018 still predict that bowls will be one of the top items. I make them because they are easy, my family loves them, and they can be made in so many different ways. My family wants tons of flavor and texture in their bowl so I try to mix different grains, meats, sauces, vegetables (cooked and raw) in the bowl. This bowl I made with rice because that is what I had on hand (we are in a No Buy January!). But, this would be awesome made with tri-colored quinoa.
At first my children were a bit perplexed. Sesame chicken isn’t supposed to have all these vegetables in it AND you are roasting them rather than stir frying them with the sauce? You would have thought I cancelled Christmas. But, I wanted roasted vegetables. Truth be told I like the flavors better in roasted rather than stir fried vegetables and wanted some of the vegetables raw for crunch in the bowl.
In the end they both really liked the dish. My daughter loved that the pea pods were not cooked with the rest of the food and my son added some hot sauce to his bowl to make it a bit spicy. This was a good and easy meal! Best part is you can customize it to what your family likes with vegetables. Got those little pieces that are going to go bad soon? Throw them in the pan to roast.
- 1 1/2-2 lbs. chicken breast, cubed
- 2/3 cup soy sauce (I prefer gluten-free but use your favorite)
- 1/2 cup rice wine vinegar
- 2 teaspoons sesame oil
- 1/4 cup dark brown sugar (or honey)
- 4 cloves garlic, minced
- 1/2 teaspoon powdered ginger
- 1 tablespoon + 1 teaspoon corn starch
- 4 tablespoons olive oil, divided
- salt and black pepper
- rice, tri-colored quinoa, or cous cous, for serving
- assorted vegetables of your choice for roasting – carrots, peppers, onions, broccoli, brussels sprouts,etc…
- crisp vegetables or toppings for contrast in serving – pea pods, celery, sesame seeds, Chinese noodles,etc…
- Preheat oven to 425 degrees. Cut roasting vegetables into pieces. Place on a rimmed baking sheet covered with aluminum foil. Drizzle with 2 tablespoons of olive oil and stir well to coat. Bake in oven for 20-25 minutes until they start to get tender. If needed turn them down to warm while finishing the rice and chicken so they don’t over cook.
- In a small bowl stir together the soy sauce, rice wine vinegar, sesame oil, brown sugar, garlic, and corn starch until well blended. Set aside.
- In a large skillet over medium heat warm the oil. Add the chicken to the pan and season on both sides with salt and black pepper. Cook chicken pieces until almost cooked through and turning brown on the edges.
- Stir sauce and add to pan with chicken. Simmer chicken in sauce until sauce has thickened to desired consistency. Remove pan from heat. Taste and adjust spices to your liking.
- Serve chicken hot over grain, with roasted vegetables, and a crunchy topping. Drizzle sauce over dish.