Sesame Soy Chicken Stir Fry (Printable)

Tender chicken and crisp vegetables in a 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 tbsp fresh ginger, minced

→ Sauce

09 - 3 tbsp soy sauce (low sodium if preferred)
10 - 1 tbsp sesame oil
11 - 1 tbsp honey
12 - 1 tbsp rice vinegar
13 - 1 tbsp cornstarch mixed with 2 tbsp water
14 - 1 tsp sriracha or chili sauce (optional)

→ Garnish

15 - 1 tbsp sesame seeds
16 - Fresh cilantro or green onion tops (optional)

→ For Cooking

17 - 2 tbsp vegetable oil

# How-to 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 until ready to use.
02 - Heat 1 tbsp 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 from pan and set aside.
03 - Add remaining 1 tbsp 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 cooked chicken to the pan. Pour in the sauce and toss everything to coat evenly. Stir fry for 2-3 minutes until sauce has thickened and everything is well combined. Add green onions and toss.
05 - Serve hot over steamed rice, brown rice, or noodles. Garnish with sesame seeds and cilantro or extra green onion tops if desired.

# Expert Advice:

01 -
  • The sauce hits that perfect spot between restaurant quality and comfort food that makes everyone go back for seconds
  • Everything cooks in one pan which means maximum flavor and minimum cleanup
02 -
  • Crowding the pan makes everything steam instead of fry so work in batches if your pan is smaller than 12 inches
  • The sauce thickens fast once it hits the hot pan so have everything ready before you pour it in
03 -
  • Let the pan get properly hot before adding ingredients to get that restaurant style sear
  • Slice the chicken against the grain into thin strips for the most tender texture

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