Sesame Soy Chicken Stir Fry (Print Version)
Tender chicken and 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
# Steps:
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 vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken breast and stir fry until cooked through and lightly golden, about 4–5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Add garlic, ginger, and all vegetables except green onions. Stir fry for 3–4 minutes until crisp-tender.
04 - Return cooked chicken to the pan. Pour in sauce and toss everything to coat. Stir fry for 2–3 minutes until sauce thickens 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 creates this gorgeous glossy coating that makes everything taste restaurant-quality
- You can prep the vegetables while the chicken cooks, making it incredibly efficient for busy weeknights
02 -
- Don't overcrowd the pan when cooking the chicken or it will steam instead of sear. Work in batches if your pan is small.
- Have all ingredients prepped and measured before you start cooking. Stir-frying happens fast and there's no time to chop once the heat is on.
03 -
- Heat your wok or pan until it's properly hot before adding oil. You should see faint wisps of smoke.
- Let the sauce bubble for a full minute to ensure the cornstarch is fully cooked and the sauce has reached its full thickening potential.