Toasted sesame chicken bowls

Updated at: Tue, 27 Feb 2024 00:34:03 GMT

Step 1

Wash and dry produce. Peel and finely chop garlic. Halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.

Step 2

Heat a small dry pot over medium-high heat. Add sesame seeds; cook, stirring frequently, until golden brown, about 1 minute. Turn off heat; transfer to a medium bowl. Wipe out pot. Melt 1 TBSP butter in same pot over medium-high heat. Add rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add chopped garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Add zucchini; season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

Step 4

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Transfer to a cutting board. (To make chicken even in thickness before cooking, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ⅓ inch thick.)

Step 5

While chicken cooks, in a small bowl, combine soy sauce, honey, half the toasted sesame seeds, salt, and pepper. Stir in as much garlic powder as you like and as much Sriracha as you like.

Step 6

Once cool enough to handle, thinly slice chicken crosswise. Divide rice between bowls. Top with chicken and zucchini in separate sections. Drizzle everything with soy garlic sauce and sprinkle with as many remaining toasted sesame seeds as you like.

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