Sesame Soy Chicken Stir Fry (Printable View)

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

# What You Need:

→ Meats

01 - 1 lb 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

# How To Make It:

01 - Whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha (if using) in a small bowl. 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 so cleanup is basically nonexistent
02 -
  • Crowding the pan lowers the temperature and turns stir fry into steaming so cook in batches if needed
  • The sauce thickens fast once it hits the hot pan so have everything ready before pouring
03 -
  • Slice your chicken when it is slightly frozen for cleaner easier cuts
  • Pat the chicken dry before cooking so it sears instead of steams

Return