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Sesame Chicken
with bok choy / cauliflower rice

Active: 25 min Total: 55 min

Our community loves "takeout fakeout" dishes and we're excited to add this sweet and savory sesame chicken to the list. With a slimmed-down (but still rich) sauce and fresh pan-seared bok choy, we think you'll like this version just as much as the calorie-dense restaurant version.
Smarts: If you've never tried cauliflower rice, this is a great way to use it - it soaks up sauce every bit as well as real rice!

Tags

Ingredients

Servings:
4
Metric
Sesame Sauce:
  • Soy sauce, low-sodium - 1/4 cup
  • Water - 1/4 cup
  • Honey - 2 Tbsp
  • Cornstarch - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 1 tsp
Sesame Chicken with Bok Choy:
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Green onions - 2 stalks, chopped, white and green parts separated
  • Baby bok choy - 3/4 lb, halved and chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Sesame seeds, white - 2 Tbsp
  • Limes - 1/2, juice of
Cauliflower Rice:
  • Cauliflower, large - 1 head, florets chopped
  • Butter - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make sauce - Combine soy sauce, water, honey, cornstarch, vinegar and sesame oil. (Can be done up to 5 days ahead)
  2. Marinate chicken - Chop chicken into 1” / 2.5cm cubes. Toss chicken in 1/4 the sauce (reserve the rest). Marinate for at least 30 minutes and preferably overnight. (Can be done 1 day ahead)
  3. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
  4. Green onions / Bok choy - Prep as directed and store in separate containers. (Can be done up to 2 days ahead)

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Make

  1. Heat a saute pan or a wok over medium-high heat. Add butter and then cauliflower rice to melted butter. Add a pinch of salt and saute until cauliflower is tender, 3 to 5 minutes. Transfer to a serving plate and return pan to heat.
  2. Add first part of cooking oil and white parts of green onions and bok choy to hot oil. Saute until tender, 3 to 4 minutes. Season with a pinch of salt. Set bok choy aside and return pan to heat.
  3. To hot pan, add second part of cooking oil. Add chicken to hot oil and saute until chicken starts to brown on the outside, ~2 minutes. Add reserved sauce and sesame seeds. Simmer chicken in sauce until chicken is fully cooked and sauce thickens, ~3 minutes more.
  4. Spoon chicken and sauce over cauliflower rice and serve with bok choy on the side. Top the entire dish with green parts of green onions and a squeeze of fresh lime juice. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (225)
Gluten-free (9)
Paleo (20)
Vegetarian (25)

90 reviews

Very fast. Kids loved it. Will sub frozen broccoli in the future for an easy pantry meal.

By: Markell
Posted: Aug 26, 2019
Diet: Vegetarian
0 Helpful

Tasted good but portions were a bit small. I substituted the califlower rice for farro because farro is the best :P.

By: Julia
Posted: Mar 07, 2018
Diet: Original
0 Helpful

added sriracha to the marinade. this made like 3 big helpings (turned it into 4 since i eat small portioned lunches). overall really yummy!

By: Laura
Posted: Jan 29, 2018
Diet: Original
0 Helpful

Kids loved it too

By: Erica
Posted: Oct 30, 2017
Diet: Original
0 Helpful

Bit bland

By: Nienke
Posted: Jun 17, 2017
Diet: Original
0 Helpful

Sauce didn't really thicken up, so seemed a bit watery and didn't stick well to the chicken or veggies. Veggies were a bit bland.

By: Sundi
Posted: Apr 23, 2017
Diet: Paleo
0 Helpful