Sesame Soy Chicken Stir Fry (Printable version)

Quick Asian-style stir fry with tender chicken and vegetables in a savory sesame-soy glaze, ready in just 30 minutes.

# List of ingredients:

→ 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 - In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha (if using). 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, 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.
05 - Serve hot, garnished with sesame seeds and cilantro or extra green onion tops if desired.

# Expert Advice:

01 -
  • The sauce comes together in seconds but tastes like it simmered for hours
  • Everything cooks in one pan, meaning less cleanup and more time to actually eat
  • The combination of tender chicken and crisp vegetables feels restaurant fancy without the price tag
02 -
  • Crowding the pan drops the temperature and turns stir fry into steaming, so cook in batches if your wok seems full
  • Have everything chopped and measured before you turn on the stove, stir fry waits for no one
  • The sauce will look thin when you first pour it in, but keep tossing and it will thicken beautifully
03 -
  • Dry your chicken thoroughly with paper towels before cooking, wet meat steams instead of sears
  • Slice all your vegetables to similar sizes so everything finishes cooking at the same time

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