Sesame Soy Chicken Stir Fry (Print)
Tender chicken and crisp vegetables in a savory sesame-soy glaze, ready in 30 minutes.
# Ingredient list:
→ 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
# Directions:
01 - Whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha (if using) in a small bowl. Set aside.
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, approximately 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 vegetables 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.
05 - Serve hot, garnished with sesame seeds and cilantro or extra green onion tops if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes and keeps in the fridge for a week
- You can use whatever vegetables are languishing in your crisper drawer
- It hits that perfect spot between satisfying and not weighing you down
02 -
- Do not overcrowd the pan or everything will steam instead of fry and you lose those caramelized edges
- Have all ingredients prepped before you turn on the stove because this moves fast once started
03 -
- Pat the chicken completely dry with paper towels before cooking or it will steam instead of sear
- Taste your sauce before adding it because soy sauce brands vary wildly in salt intensity