Sesame Soy Chicken Stir Fry (Printable)
Tender chicken with crisp vegetables in savory sesame-soy sauce, ready in 30 minutes.
# What's Needed:
→ 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
# 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.
# Tips for Success:
01 -
- The sauce comes together in seconds but tastes like it simmered for hours
- Everything cooks in one pan, meaning minimal cleanup maximum flavor
02 -
- Have all ingredients prepped before you turn on the heat, stir frying moves fast
- Crowding the pan drops the temperature and steams instead of fries, work in batches if needed
03 -
- Pat the chicken dry before slicing, it sears better and releases less water into the pan
- Let the sauce bubble for a full minute to cook out any cornstarch taste