Sesame Soy Chicken Stir Fry (Printable)
Tender chicken and crisp vegetables in a savory sesame-soy glaze, ready in 30 minutes.
# What You Need:
→ Meats
01 - 1.1 pounds 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
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
→ Garnish
15 - 1 tablespoon sesame seeds
16 - Fresh cilantro or green onion tops
→ For Cooking
17 - 2 tablespoons vegetable oil
# How-To Steps:
01 - Whisk together soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha in a small bowl. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until cooked through and lightly golden, about 4–5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon 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 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 Tips:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours
- You can use whatever vegetables are wilting in your crisper drawer
- Its faster than waiting for delivery and infinitely better
02 -
- Crowding the pan lowers the temperature and makes everything steam instead of fry
- Prep all ingredients before turning on the heat, stir-frying happens fast
03 -
- Cold chicken slices more easily and cleanly than room temperature meat
- Let the wok get properly hot before adding oil for the best sear