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 Make:
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 veggies are crisp-tender.
04 - Return cooked chicken to the pan. Pour in sauce and toss everything to coat. Stir fry for another 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. Pairs well with steamed rice, brown rice, or noodles.
# Expert Tips:
01 -
- Everything cooks in one pan which means fewer dishes and more time to actually enjoy your meal
- The sauce strikes that perfect balance between salty, sweet, and nutty that makes restaurant stir fry taste so addictive
- You can prep all the vegetables ahead of time and have dinner ready in under 20 minutes
02 -
- Hot wok cold oil is the golden rule of stir frying. Let your pan get properly hot before adding any ingredients.
- Do not overcrowd the pan or the vegetables will steam instead of fry. Cook in batches if you need to.
- The sauce will continue to thicken off the heat. Remove from the pan when it looks slightly thinner than you want.
03 -
- Pat the chicken completely dry with paper towels before slicing. Wet chicken will steam instead of get that golden sear.
- Let the wok get smoking hot between additions. That intense heat is what creates the authentic wok flavor.