Sesame Soy Chicken Stir Fry (Print Version)
Tender chicken with crisp vegetables in savory sesame-soy glaze, ready in 30 minutes.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, sliced thinly
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 cup broccoli florets
04 - 1 carrot, julienned
05 - 1 cup snap peas, trimmed
06 - 2 green onions, sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, minced
→ Sauce
09 - 3 tablespoons soy sauce (low sodium if preferred)
10 - 1 tablespoon sesame oil
11 - 1 tablespoon honey
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon cornstarch (mixed with 2 tablespoons water)
14 - 1 teaspoon sriracha or chili sauce (optional)
→ Garnish
15 - 1 tablespoon sesame seeds
16 - Fresh cilantro or green onion tops (optional)
→ For cooking
17 - 2 tablespoons vegetable oil
# How to Make It:
01 - Whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha (if using) in a small bowl. Set aside until ready to use.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breast and stir fry until cooked through and lightly golden, about 4–5 minutes. Remove chicken from the pan and set aside.
03 - Add the remaining 1 tablespoon of oil to the pan. Add garlic, ginger, and all vegetables except green onions. Stir fry for 3–4 minutes, until veggies are crisp-tender.
04 - Return the cooked chicken to the pan. Pour in the sauce and toss everything to coat. Stir fry for another 2–3 minutes, until the sauce has thickened and everything is well combined. Add green onions just before serving.
05 - Serve hot, garnished with sesame seeds and cilantro or extra green onion tops if desired. Best served over steamed rice, brown rice, or noodles.
# Expert Advice:
01 -
- The sauce comes together in seconds and transforms simple ingredients into something restaurant-worthy
- You can throw in whatever vegetables are languishing in your crisper drawer
02 -
- A hot wok is what gives stir-fry that signature smoky flavor, so do not be afraid of high heat
- Crowding the pan makes everything steam instead of sear, so cook in batches if your pan is small
03 -
- Prep all your ingredients before you start cooking because stir-frying happens fast
- Let your wok get properly hot before adding any oil for the best sear