Sesame Soy Chicken Stir Fry (Printable version)

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 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 hits that perfect balance of salty sweet tangy with just enough heat to make things interesting
  • Everything cooks in one pan which means less cleanup and more time eating
  • The vegetables stay crisp and vibrant instead of turning into sad soggy mush
02 -
  • Have all ingredients prepped and sauce mixed before you turn on the stove because stir frying waits for no one
  • Crowd the pan and your vegetables will steam instead of sear so use your biggest pan or cook in batches
  • Cornstarch needs to boil for at least a minute to activate so do not rush the final sauce step
03 -
  • Cut all your ingredients to roughly the same size so everything cooks evenly
  • Pat chicken dry with paper towels before cooking for better browning and sear
  • Make extra sauce and keep it in the fridge for a quick stir fry any night of the week

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