Sesame Chicken Stir Fry
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.
Equipment
- Large Skillet or Wok
- Cutting board & sharp knife
- Mixing Bowls
- Microplane or grater
- Measuring Spoons and Cups
- Tongs or Spatula
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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!
Notes
Nutritional Value (Per Serving – Approximate):
- Calories: ~350–400 kcal
- Protein: 28–30g
- Carbohydrates: 20–25g
- Fat: 15–18g
- Fiber: 3–4g
- Sugar: ~10g
- Sodium: ~700–800mg