Sesame Chicken Stir Fry

Looking for a dinner that’s quick, flavorful, and feels like your favorite takeout—but healthier and made right in your kitchen? Let me introduce you to sesame chicken stir fry. It’s one of those meals that comes together fast but still feels like you put in a lot of effort. Juicy chicken, crisp-tender veggies, and a savory-sweet sesame sauce all tossed together in one pan—what’s not to love?

This stir fry is a regular in my weekly dinner rotation, especially on those nights when I want something satisfying without hovering over the stove for hours. The best part? It uses pantry staples and fresh ingredients you probably already have. We’re talking soy sauce, garlic, ginger, sesame oil, and honey. Toss in some chicken breast, broccoli, and bell peppers, and you’ve got a wholesome, delicious meal on the table in 30 minutes or less.

What makes this sesame chicken stir fry special isn’t just how fast it comes together—it’s the flavor. That sauce hits all the right notes: a little salty, a little sweet, and just enough sesame to give it that nutty depth that makes everything taste a bit more restaurant-worthy. The chicken soaks it up beautifully, and the veggies stay vibrant and crisp, giving the whole dish a nice balance of textures.

Whether you’re cooking for your family or just whipping something up for yourself, this recipe is easy to scale and customize. Add extra veggies, swap in tofu, or spoon it over rice or noodles—whatever works best for your mood and pantry. Once you try it, I have a feeling this stir fry will become one of your go-to weeknight heroes too.

Why You’ll Love It

• Quick and Easy – From prep to plate in under 30 minutes, it’s perfect for busy weeknights when you want a homemade meal without the hassle.
• Better Than Takeout – You control the ingredients, the freshness, and the flavor. No mystery sauces or excess oil—just real, tasty food.
• Super Flavorful – The sesame sauce is the star here—rich, garlicky, slightly sweet, and perfectly savory. Every bite is loaded with taste.
• Customizable – Use whatever veggies you have on hand—broccoli, carrots, snow peas, mushrooms—it’s flexible and fridge-friendly.
• Great for Meal Prep – Make a big batch, store in containers, and enjoy flavorful leftovers that reheat beautifully all week long.

Ingredient List

For the Chicken Stir Fry:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (optional, for garnish)

For the Sesame Sauce:

• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch
• 2 tablespoons water

Ingredient Notes

• Cornstarch on the chicken helps create that lightly crisp coating once seared—it also keeps the chicken juicy inside.
• Fresh ginger brings a subtle heat and freshness. Grate it finely so it blends smoothly into the sauce.
• Low-sodium soy sauce is a must if you don’t want the dish to be overly salty.
• Sesame oil adds that deep, toasty flavor—don’t substitute this one, it really defines the dish.
• Hoisin sauce gives a hint of sweetness and complexity. If you don’t have it, a touch more honey and soy sauce can work in a pinch.
• Broccoli and bell peppers are my go-to veggies here, but feel free to use whatever’s in season or in your fridge.

Kitchen Equipment Needed

• Large skillet or wok – For cooking everything in one pan. I love using a nonstick wok for easy cleanup and even heat.
• Cutting board & sharp knife – Essential for chopping the chicken and veggies quickly and safely.
• Mixing bowls – For tossing the chicken with cornstarch and mixing the sauce ingredients.
• Microplane or grater – Perfect for finely grating fresh ginger and garlic.
• Measuring spoons and cups – To keep your sauce well-balanced and consistent every time.
• Tongs or spatula – Great for stir-frying and flipping the chicken evenly without breaking it apart.

Instructions

1. Prep the Chicken

• Cut the chicken into bite-sized cubes (about 1-inch pieces) for even cooking.
• Toss chicken with cornstarch in a medium bowl until all pieces are evenly coated.
  • Pro Tip: This helps the chicken get a lightly crispy exterior when seared, and it also thickens the sauce later on.

2. Mix the Sesame Sauce

• In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, hoisin sauce, cornstarch, and water.
  • Pro Tip: Whisk continuously to prevent the cornstarch from clumping—this keeps your sauce smooth and glossy.

3. Cook the Chicken

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
• Add the chicken in a single layer (cook in batches if needed).
• Sear for 3–4 minutes, undisturbed, to let it brown nicely.
• Flip and cook another 2–3 minutes, or until fully cooked through and golden on the outside.
• Transfer the chicken to a plate and set aside.

4. Stir Fry the Vegetables

• In the same skillet, add the remaining 1 tablespoon of oil.
• Toss in the broccoli, bell pepper, and snap peas.
• Stir fry for 4–5 minutes, just until the veggies are tender-crisp.
• Add the garlic and ginger, cooking for 30–60 seconds until fragrant.
  • Pro Tip: Don’t let the garlic burn—add it after the veggies have had a head start.

5. Bring It All Together

• Return the chicken to the pan with the veggies.
• Pour in the sesame sauce and stir well to coat everything evenly.
• Let it simmer for 2–3 minutes, until the sauce thickens and clings to the chicken and veggies.
  • Pro Tip: Keep stirring gently while the sauce simmers to prevent sticking and to coat evenly.

6. Finish and Garnish

• Turn off the heat and sprinkle with sliced green onions and sesame seeds, if using.
• Serve hot over cooked rice or noodles, or just enjoy it as is!

Tips and Tricks for Success

• Cut everything before you start cooking – Stir fry moves fast, so having your chicken, veggies, and sauce prepped ahead makes it smooth and stress-free.
• High heat is your friend – Use medium-high to high heat for a quick sear and that nice, slightly charred flavor on the chicken and veggies.
• Don’t overcrowd the pan – Cook the chicken in batches if needed. Too much at once can steam it instead of searing.
• Use fresh aromatics – Fresh garlic and ginger bring out the best flavor—don’t swap for powdered unless absolutely necessary.
• Taste before serving – Sauces can vary, so give it a quick taste and adjust the honey or soy sauce to balance saltiness or sweetness.

Ingredient Substitutions and Variations

• Chicken thighs instead of breasts – For a juicier, more flavorful option that’s slightly more forgiving if overcooked.
• Add heat with chili flakes or sriracha – Mix into the sauce if you like a little kick.
• Swap veggies based on what you have – Carrots, zucchini, mushrooms, baby corn, or bok choy all work great.
• Make it vegetarian – Use tofu or tempeh in place of chicken; just press it first and pan-fry until golden.
• Use maple syrup instead of honey – A great option for a slightly deeper sweetness (and for a vegan-friendly version).

Serving Suggestions

• Serve it over steamed jasmine or basmati rice – The fluffy grains soak up the sauce beautifully.
• Try it with noodles – I love tossing it with lo mein, ramen, or even rice noodles for a fun twist.
• Wrap it in lettuce cups – For a lighter option, serve the stir fry in crisp romaine or butter lettuce leaves.
• Add a side of dumplings or spring rolls – It turns a simple dinner into a takeout-style feast.
• I love enjoying it with a simple cucumber salad or sesame slaw – It adds a fresh crunch and keeps things balanced.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container – They’ll stay fresh for up to 4 days.
• Reheat on the stovetop over medium heat – Add a splash of water to loosen the sauce and stir until warmed through.
• Microwave in short bursts – Heat in 30-second intervals, stirring in between to prevent uneven heating.
• Freeze for later – Store in freezer-safe containers or bags for up to 2 months (rice freezes well too!).
• Thaw overnight in the fridge – Then reheat using your preferred method for a quick and tasty meal.

Frequently Asked Questions

Can I use frozen vegetables for this stir fry?

Yes! Just thaw them first and pat dry with a paper towel to avoid excess water in the pan. They’re a great time-saver.

Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using tamari or coconut aminos instead of soy sauce and checking that your hoisin sauce is GF-friendly.

Can I prep this ahead of time?

Absolutely. You can chop the veggies, cut and coat the chicken, and mix the sauce up to a day ahead—just store everything separately in the fridge.

What’s the best way to keep the chicken tender?

Don’t overcook it and be sure to sear it over high heat. Coating it in cornstarch also helps lock in moisture while giving it a light crust.

Can I double the recipe?

Yes! Just make sure your pan is big enough or cook in two batches to keep everything cooking evenly.

How can I make it spicier?

Add red pepper flakes, sriracha, or a splash of chili oil to the sauce for extra heat—it’s totally customizable!

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Did you try this recipe? Let me know in the comments how it turned out!

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