Sesame Soy Chicken Stir Fry (Printable Version)
Tender chicken with crisp vegetables in savory sesame-soy sauce
# 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 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:
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 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 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 pan. Pour in sauce and toss everything to coat. Stir fry for another 2-3 minutes until 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 minutes but tastes like something from a restaurant
- You can use whatever vegetables are wilting in your crisper drawer
- The whole thing is done in under 30 minutes including prep time
02 -
- A cold pan makes stir fry soggy, so let your wok get properly hot before adding anything
- Overcrowding the pan drops the temperature and steams instead of fries
- Cornstarch needs to boil for at least a minute to lose its raw taste
03 -
- Pat your chicken really dry before slicing for better browning
- Let your sauce ingredients come to room temperature so the honey incorporates easily