If you’re like me and love dinners that are easy, packed with flavor, and leave you with minimal dishes, then this Sesame Garlic Chicken One Pot Rice is your new go-to! It’s savory, sticky, a little spicy, and filled with tender chicken, soft peppers, and garlicky goodness. The sesame flavor takes things to the next level, and the fact that it’s high-protein? Huge bonus.
I whipped this up on a weeknight when I had some leftover rice in mind but decided to take it up a notch with a homemade sticky sesame garlic sauce. This recipe comes together in one pan, simmers to perfection, and makes three hearty servings. It’s a perfect balance of taste, convenience, and nutrition. Let’s dive in!
Method
1. Sautéing the Base
Start by placing a large non-stick pan or deep skillet over medium heat and add 1/2 tablespoon of sesame oil. Once the oil is warm and aromatic, add in your diced red pepper, crushed garlic cloves, and chili paste or chili flakes. Stir everything gently, letting the ingredients sizzle and release their flavors into the oil. After about a minute or so, toss in the diced chicken breast. Stir-fry the mixture for around 5 to 7 minutes, just until the outside of the chicken pieces are cooked and lightly browned. Don’t worry if the chicken isn’t fully done yet it will continue to cook later during the simmering stage.
2. Preparing the Sauce
While the chicken is cooking, quickly mix your sauce in a small bowl. Combine 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of honey, and 1 tablespoon of sriracha sauce. Stir it all together until the honey dissolves and everything is well blended into a deep, glossy sauce. This mix brings a bold, sweet-spicy flavor that will soak right into the rice and chicken.
3. Simmering the Chicken and Sauce
Once the chicken has a nice golden edge, pour half of the sauce into the pan. Add 1 tablespoon of sesame seeds to give it that signature nutty flavor. Stir the sauce and chicken mixture together and let it simmer for a minute or two so the flavors start to soak into the chicken. You’ll notice the sauce beginning to cling to the meat and vegetables that’s exactly what you want.
4. Cooking the Rice
Next, it’s time to add the uncooked long grain rice to the pan. If your rice packet instructs you to rinse it beforehand, make sure to do that and shake off any extra water before adding. Stir the rice into the pan, letting it soak up the flavor from the sauce and chicken. Now pour in the 400ml of chicken stock, which will help cook the rice and bring everything together. Give it a final stir to make sure the rice is evenly distributed throughout the pan.
5. Covering and Simmering
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan tightly with a lid. Let it simmer for about 12 minutes, checking occasionally to see that the rice is absorbing the liquid but not sticking to the bottom. Most of the stock should be absorbed by the time the 12 minutes are up, and the rice will be almost fully cooked.
6. Final Touches and Finishing
Once most of the liquid is gone and the rice is just about tender, stir in the remaining half of the sauce along with a handful of sliced spring onions. Keep cooking for another 2–3 minutes, uncovered, stirring gently to let the sauce coat every grain of rice and finish cooking through. The rice should now be soft, glossy, and rich with flavor.
7. Topping and Serving
Turn off the heat and sprinkle the finished dish with extra sesame seeds and more sliced spring onions for a fresh crunch and visual appeal. Scoop into bowls and serve warm each spoonful should be saucy, steamy, and deeply satisfying.
Necessary Tools
- Large non-stick pan or deep skillet with lid
- Wooden spoon or spatula
- Measuring spoons
- Knife and chopping board
- Bowl (for mixing sauce)
Sesame Garlic Chicken One Pot Rice – Saucy, Garlicky, and Totally Addictive!
Cuisine: TaiwaneseDifficulty: Easy3
servings10
minutes15
minutes25
minutesIngredients
For the rice
1/2 tbsp sesame oil
1 red pepper, diced
3 garlic cloves, crushed
1/2 tsp chili paste or chili flakes
350g diced chicken breast
1 tbsp sesame seeds
240g long grain rice (uncooked)
400ml chicken stock
Bunch of spring onions, sliced
Extra sesame seeds and spring onions for topping
For the sauce
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp honey
1 tbsp sriracha sauce
Directions
- In your large non-stick pan, heat 1/2 tbsp sesame oil over medium heat.
- Toss in the diced red pepper, crushed garlic, chili paste or flakes, and chicken breast. Stir-fry for 5–7 minutes until the outside of the chicken is cooked (don’t stress if it’s not fully done yet it’ll finish cooking later).
- While that’s cooking, mix up your sauce in a bowl dark soy sauce, light soy sauce, honey, and sriracha.
- Pour half of the sauce into the pan with the chicken and add 1 tbsp sesame seeds. Stir it all together and let it simmer for a bit.
- Now, toss in the uncooked rice (rinse it first if your packet says to) and pour in the chicken stock. Give everything a good stir and bring it to a boil.
- Reduce the heat, cover the pan, and let it simmer for about 12 minutes until the rice has soaked up most of the liquid.
- Stir in the rest of the sauce and some of your sliced spring onions. Let it cook a few more minutes until the rice is soft and saucy.
- Top with more sesame seeds and spring onions. Serve warm and dig in!
Notes
- Don’t overcook the garlic at the start it burns fast! Keep the heat medium.
- Rinse your rice only if the instructions say so, or it may become too soft.
- Make sure to cover the pan tightly during the simmering step so the rice cooks evenly.
- Add the second half of the sauce only once the rice has nearly finished cooking this keeps it from being too salty or sticky too soon.
Serving Suggestions
- Serve it with a side of steamed broccoli or edamame for extra greens.
- Want even more protein? Fry up a sunny-side-up egg and lay it right on top.
- Add some toasted cashews or peanuts for extra crunch.
- If you’re packing lunch, this reheats really well the next day too.
Fun Fact
Sesame seeds have been used in cooking for thousands of years and are a symbol of good luck in many cultures! Plus, they add healthy fats and a super yummy crunch.
Conclusion
This Sesame Garlic Chicken One-Pot Rice is a total flavor bomb that’s cozy, quick, and seriously satisfying. Whether you’re making it for meal prep or a chill dinner at home, it’s one of those recipes that feels like a treat without the stress. One pan, zero hassle, all the yum don’t forget to save this one. You’ll definitely want to make it again!
