Sesame Chicken Stir-Fry
This Sesame Chicken Stir-Fry is a quick, flavorful, and wholesome meal perfect for busy weeknights. Tender chicken breast is stir-fried with vibrant vegetables in a savory-sweet sesame sauce, then finished with toasted sesame seeds for nutty crunch. Serve it over rice or noodles for a complete, satisfying dish that’s better than takeout.
Prep & Cook Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the Chicken:
1 lb (450g) boneless skinless chicken breast, thinly sliced
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp sesame oil or olive oil
For the Stir-Fry:
1 tbsp olive oil (or more sesame oil)
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 large carrot, julienned
2–3 green onions, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated
For the Sesame Sauce:
¼ cup soy sauce (low sodium recommended)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp sesame oil or olive oil
½ tsp chili flakes (optional)
1 tsp cornstarch + 2 tbsp water (slurry for thickening)
To Garnish:
1 tbsp toasted sesame seeds
Extra green onions or cilantro (optional)
Instructions:
1. Marinate the Chicken:
In a bowl, toss sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside while you prep the sauce and vegetables.
2. Make the Sauce:
In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and chili flakes.
In a separate small bowl, mix the cornstarch and water for the slurry. Set both aside.
3. Stir-Fry the Chicken:
Heat olive oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned and cooked through (about 5–6 minutes). Remove and set aside.
4. Stir-Fry the Veggies:
In the same pan, add a bit more oil if needed. Stir-fry broccoli, bell pepper, and carrots for 3–4 minutes until crisp-tender.
Add garlic, ginger, and green onions; stir-fry for another 1–2 minutes.
5. Combine & Finish:
Return the chicken to the pan. Pour in the sauce and cornstarch slurry.
Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the stir-fry.
6. Serve:
Sprinkle with toasted sesame seeds and extra green onions.
Serve hot over rice, noodles, or cauliflower rice.
Notes & Tips:
Slice chicken thinly against the grain for faster cooking and tenderness.
Add snap peas, mushrooms, or baby corn for variety.
Toast sesame seeds in a dry skillet for 1–2 minutes until fragrant.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Frequently asked questions FAQs:
Q: Can I use chicken thighs?
A: Yes! Boneless, skinless chicken thighs work great and stay juicy.
Q: Can I make this vegetarian?
A: Absolutely. Substitute chicken with tofu, tempeh, or just extra veggies.
Q: How do I make it spicy?
A: Add more chili flakes or a squirt of sriracha to the sauce.
Q: Can I freeze it?
A: It’s best fresh, but you can freeze leftovers. Reheat in a pan to revive texture.
Q: Can I meal prep this?
A: Yes! Store in airtight containers with rice for 3–4 days in the fridge.
Nutritional Information
Calories: 340 kcal
Protein: 28 g
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 25 g
Fiber: 3 g
Sugar: 8 g
Sodium: 850 mg
Cholesterol: 65 mg
Note: Values will vary based on exact ingredients and serving size.