Sesame Soy Chicken Stir Fry (Printable)
Tender chicken and crisp vegetables in a savory sesame-soy sauce, 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 soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha if using. Set aside.
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, 4–5 minutes. Remove 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 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 Advice:
01 -
- It comes together in under 30 minutes making it perfect for those nights when you want real food but not the fuss
- The sauce hits that perfect balance of savory sweet and nutty that makes you want to lick the plate
02 -
- Do not crowd the pan or the chicken will steam instead of sear, work in batches if you need to
- The sauce continues to thicken off the heat so remove it from the stove when it still looks slightly looser than you want
03 -
- Pat the chicken dry with paper towels before slicing to help it sear rather than steam
- Low sodium soy sauce lets you control the salt level better, you can always add more but cannot take it away