Sesame Soy Chicken Stir Fry (Printable)
Tender chicken and crisp vegetables in a savory sesame-soy glaze, ready in 30 minutes.
# What You 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
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
→ Garnish
15 - 1 tablespoon sesame seeds
16 - Fresh cilantro or green onion tops
→ For cooking
17 - 2 tablespoons vegetable oil
# How To Make:
01 - In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha. 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 Tips:
01 -
- The sauce comes together in seconds but tastes like you simmered it all day
- Everything cooks in one pan, meaning less cleanup and more time to actually enjoy your dinner
02 -
- Crowding the pan steams the meat instead of searing it, so cook in batches if your wok looks too full
- Have all ingredients prepped and measured before you turn on the stove, because stirfries wait for no one
03 -
- Preheat your wok for at least two minutes before adding oil, that screaming hot surface creates restaurantquality sear marks
- Dry your chicken thoroughly with paper towels before cooking, otherwise you end up steaming instead of frying