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Sesame chicken stir fry

Garlic Sesame Chicken Stir Fry is an easy meal that’s on the table in 30 minutes or less! It boasts an authentic Chinese stir-fry flavor and is packed with veggies. Skip take out to make this healthier chicken stir fry recipe at home.

Around this busy time of year, I’m always looking for easy meals that don’t require a ton of prep time and require little clean up. This Garlic Sesame Chicken Stir Fry is a quick and easy recipe that is on repeat in our house during this busy season! This dish cooks everything in one pot which makes for simple clean up. Skip takeout and make this healthier meal at home with ingredients you probably already have in your pantry.

Sometimes when schedules are busier this time of year, it’s tempting to get delivery or pick up your favorite stir fry or fried rice from your favorite local Chinese restaurant. With this dish, you can avoid the takeout and substitute it with this homemade recipe that is much healthier for you. It’s lower in sodium and packed with your favorite vegetables and stir fry flavor.

This stir fry is simple to make and is filled with lots of veggies to make it a true one-pot meal. By now, I’m sure you know how much I love one pot meals. This recipe takes the cake with minimal prep work and cook time. A hearty and delicious meal for the entire family comes together in less than 30 minutes!

Contents

How to Make Chicken Stir Fry

To make chicken stir fry heat sesame oil in a large skillet over medium high heat. Cook and stir in the carrots, onion, broccoli, mushrooms, bell pepper, snow peas and water chestnuts until tender. remove the vegetables from the skillet and keep warm. Cook the chicken about 2 minutes on each side. Return vegetables back to the skillet, bring to a boil and cook until chicken is no longer pink and vegetables are tender. It’s that easy! Serve it with cauliflower rice or whole grain rice.

What do you eat with chicken stir fry?

  • White or brown rice
  • Cauliflower rice
  • Fresh sliced fruit like pineapple or oranges
  • Eggrolls or springrolls
  • Salad

Tips for making chicken stir fry

  • Cut the chicken into small 1/4-inch strips. This ensures the chicken cooks quickly and evenly.
  • Marinate the chicken in the refrigerate for at least 15 minutes.
  • Cook the chicken in a small amount of oil over high heat.
  • Swap out the vegetables for another.

Other stir fry recipes

  • Cilantro Lime Chicken Teriyaki Stir Fry
  • Lemon Honey Chicken and Broccoli Stir Fry
  • Sesame Ginger Pork Stir Fry

Swap this dish for your next Chinese take-out night for a healthy option that the whole family will love! If you are looking for more one pot meals, try some of my favorite recipes!

Garlic Sesame Chicken Stir Fry

Yield: 5 servings Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Garlic Sesame Chicken Stir Fry is an easy meal that’s on the table in 30 minutes or less and boasts an authentic Chinese stir-fry flavor! Skip take out to make this healthier stir fry at home.

For the marinade:

  • 1 pound boneless skinless chicken breast thin sliced
  • ½ cup low sodium soy sauce or tamari
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon ginger grated
  • 1 tablespoon cornstarch
  • 1 tablespoons sesame oil
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes

For the stir fry:

  • 1 tablespoon sesame oil
  • 1 large carrot sliced
  • ½ onion sliced
  • 1 cup broccoli florets
  • 1 cup mushrooms sliced
  • 1 bell pepper thinly sliced
  • 1 cup 4 oz snow peas
  • 1 can water chestnuts drained
  • ½ tablespoons sesame seeds
  • Cauliflower fried rice
  • Scallions chopped
  1. Place chicken in zipper bag. Mix marinade in a bowl, then pour in the bag. Marinate in refrigerator for at least 15 minutes.
  2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir carrots, onion, broccoli, mushrooms, bell pepper, snow peas, and water chestnuts until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side.
  4. Return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Remove from heat and stir in sesame seeds. Serve over cauliflower rice and garnish with scallions.

Nutrition Information

Calories: 280, Fat: 9.4g, Saturated Fat: 2.1g, Cholesterol: 52mg, Sodium: 950mg, Carbohydrates: 26.2g, Fiber: 2.8g, Sugar: 17.5g, Protein: 23.8g

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Main Course Cuisine: Chinese Keyword: chicken stir fry, sesame chicken stir fry All images and text ©Spoonful of Flavor

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Kitchen tools needed for this chicken stir fry recipe

SKILLET (SAVE $25 OFF YOUR FIRST ORDER)

CHEF’S KNIFE

CUTTING BOARD

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Spicy Ginger Sesame Chicken Stir-Fry

Skip take-out and make this healthy spicy ginger sesame chicken stir-fry at home! Loaded with vegetables like broccoli and peppers, tender pieces of chicken in flavorful and spicy ginger and sesame sauce. I serve it over Jasmine rice with cilantro and green onions scattered over top.

Dishes like this one are my husbands absolute favorite.

If he had his way we would have chicken, rice, broccoli and repeat. Which means I make dishes like this a lot. Trust me, I’m not complaining, I always feel good after I eat a light meal like this (extra broccoli for me please!!).

After the holidays I have a hard time getting in the mood to cook anything. So I turn to and find comfort in stir-fry recipes.

A stir-fry is a great way to eat lighter and better. Instead of deep frying the chicken, I cook it up in a wok with veggies and toss in a quick and easy ginger sesame sauce. This spicy ginger version stems from this healthy sesame chicken recipe that I posted a few years ago. This time I swapped in some spicy chili paste and ginger to bump up the flavor and give it some kick!

Once you prep everything, this recipe does move pretty quickly. So it’s a good idea to dice, chop, measure and mix everything before you begin.

First, separate two egg whites from their yolks and whisk until frothy. Then toss in the diced chicken, 1/4 teaspoon white pepper , a pinch of salt and 1/4 cup of cornstarch. Toss to combine and set off to the side.

Then make the stir-fry sauce: 1/2 cup honey, 1/3 cup low-sodium tamari (or low-sodium soy sauce if preferred), 1 heaping tablespoon minced garlic (about 4), 1 heaping tablespoon grated ginger, 1 teaspoon up to 1 tablespoon chili paste (like sambal oelek), 1 teaspoon or more to taste of toasted sesame oil. Stir until the honey is dissolved and set aside.

Heat a wok or large frying pan on high heat. Add a tablespoon of oil and once hot add in the broccoli. Stir to coat in the oil, and cook until browned and caramelized, about 5 minutes. Transfer to a clean platter.

Then add another teaspoon to tablespoon of oil to the pan along with the peppers and onions. Toss to coat, season with a pinch of kosher salt and cook until they are tender but still quite firm. Transfer to the platter with the broccoli.

Add half of the chicken to the wok (adding more oil if needed) in an even layer. Cook until golden and then flip and continue to cook. Transfer to a clean plate and cook the remaining chicken.

Add all the chicken to the wok and pour in the sauce.

Once the sauce is boiling, pour in the cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir.

Once the sauce is thick and glossy, add the vegetables back in.

Lastly toss the chicken and vegetables together with 3 tablespoons of sesame seeds .

Serve this spicy ginger sesame chicken stir-fry over rice and sprinkle with more sesame seeds, some sliced green onions and chopped fresh cilantro.

I really love the cilantro with the ginger and sesame. I even drizzle a little sriracha on mine! SO good. The whole dish is pretty fantastical. This ginger sesame chicken stir-fry smells amazing, tastes delicious and leftovers reheat beautifully and taste just as good!

Who needs take out? Not you 😉

Enjoy!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! for details and THANK YOU in advance!

Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes

Ingredients

FOR THE SAUCE:

  • 1/2 cup honey
  • 1/3 cup low sodium tamari (or low sodium soy sauce if preferred)
  • 1 tablespoon minced fresh garlic (about 4 cloves)
  • 1 (heaping) tablespoon grated ginger
  • 1 teaspoon to 1 tablespoon chili paste (like sambal oelek)
  • 1 teaspoon toasted sesame oil (or more to taste)
  • 2 tablespoons sesame seeds, plus more for garnish

FOR THE CHICKEN:

  • 2 egg whites
  • 1-1/2 pounds thin-cut, skinless chicken breasts
  • 1/4 cup cornstarch
  • 1/4 teaspoon white pepper
  • pinch of kosher salt

FOR THE STIR-FRY:

  • oil for frying (safflower, grapeseed or extra light olive oil)
  • 2 cup small broccoli florets (about 1 head)
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 tablespoon cornstarch + 1 tablespoon cool water (cornstarch slurry)

TO SERVE:

  • 3 cups cooked jasmine rice
  • sliced green onions
  • chopped fresh cilantro

Instructions

Combine the ingredients for the sauce and set aside.

In a medium bowl, whisk egg whites until frothy. Add chicken, cornstarch, salt and white pepper and toss to coat.

Heat a wok or large frying pan over high heat and add a tablespoon of oil. Once the oil is hot, add in the broccoli. Toss the broccoli to coat in the oil, then cook until caramelized, about 5 to 6 minutes. Transfer the broccoli to a clean platter.

Add another teaspoon to tablespoon of oil to the wok. When it’s hot, add in both the onions and red peppers and a pinch of kosher salt. Toss and cook until the edges are caramelized and the vegetables are softened but still firm. Transfer the bell peppers and onions to the platter with the broccoli.

Reduce heat to medium-high and place have of the chicken into the hot wok (adding more oil if needed) and cook 6 to 7 minutes before turning and continuing to cook until chicken is no longer pink. Transfer to a clean plate and repeat with the second batch.

Once the second batch of chicken is cooked, add the first batch back into the wok along with the sauce. Bring to a boil and pour in the cornstarch slurry. Reduce heat to medium and cook until the sauce thickens. Add vegetables back in with the sesame seeds.

Serve ginger sesame chicken over cooked rice and sprinkle with sliced green onions, chopped cilantro and extra sesame seeds if desired.

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Quick and Easy Stir-Fry

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Over the years, I’ve had a number of friends approach me who are just getting into cooking, and are looking for a good recipe to begin with. My recommendation to them (and anyone else looking for a quick meal) is always . . . stir-fry!!!

Without a doubt, stir-frys are one of my favorite go-to meals. They’re quick, fresh, well-balanced, healthy, affordable, easy, and (perhaps my favorite!) they are the perfect way to use up ingredient leftovers!!! Just round up whatever veggies are in the house, and add in some protein or noodles if you’d like (or you can go vegetarian or carb-free!), and within minutes you can have a delicious, flavorful dinner ready to go. It’s really hard to go wrong.

I’ve included all sorts of ideas below for various veggies, proteins (meat/seafood/tofu/etc.), and carbs (pasta/rice/etc.) you can use. And then also typed in a yummy Asian sauce recipe (although you can use just about whatever sauce/seasonings sound good). In the dish pictured above, I used up some leftover broccoli slaw that I had on hand (a fantastic kitchen staple I’d recommend!), and then also threw in some sliced yellow onion and shrimp. Super-quick and delish!!!

So grab your skillet and get to stir-frying! You’ll be glad you did! 🙂

Description

You’ll love this fresh and delicious, quick and easy stir-fry recipe that is ready to go in about 20 minutes!

Scale 1x2x3x

For Stir Fry:

  • 2–3 cups veggies of your choice. (Pictured above is broccoli slaw and yellow onions. I often also use broccoli, scallions, carrots, onions, peppers, spinach, squash, tomatoes, zucchini and/or various other veggies. Just about anything works.)
  • 1/2 lb. of pasta or 1 1/2 cups rice (whatever is enough to make 3–4 cups of finished pasta/rice)
  • 1 1/2 cups protein (beef, chicken, pork, shrimp, seafood, tofu, etc.)
  • 2 tbsp. olive oil

For Sauce:

  • 2–3 Tbsp. soy sauce (to taste)
  • 1 Tbsp. brown sugar (more if you want a sweeter stir fry)
  • 1 Tbsp. rice vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp. sesame oil
  • 1 tsp. sriracha (optional – add more/less to taste)
  • freshly ground black pepper, toasted sesame seeds, and/or chili flakes (optional)
  1. Prepare noodles or rice according to directions.
  2. In a small saucepan, add in each of the sauce ingredients and whisk together. Cook over medium heat, stirring occasionally, until the brown sugar is dissolved. Do not burn.
  3. Meanwhile, stir-fry your protein (meat, tofu, etc.) in a large skillet or wok with olive oil over medium-high heat until cooked. Remove protein from skillet and set aside.
  4. Add veggies to skillet, and stir to coat in the remaining oil. (Add 1/2 Tbsp. oil if need be.) Stir-fry the veggies in the skillet over medium-high heat for 3-4 minutes. Then add in the (drained) noodles or rice, along with the cooked protein. Pour sauce evenly over stir fry and stir to coat. Cook an additional 1-2 minutes. Add sesame oil and sriracha (optional). Then garnish with sesame seeds and freshly ground black pepper, and serve!

Notes

Recipe adapted from Kohler Unlimited.

Ali’s Tip:

Feel free to also toss in a bag of frozen veggies to make your stir-fry! Grocery stores now sell a zillion delicious varieties. So just pop the frozen veggies in the microwave to thaw out a bit (or thaw them in the fridge), drain, and then add to the skillet. Now that’s quick and easy! 🙂

posted on June 23, 2010 in Entrees / Main Dishes, Pastas

Looking for stir fry sauce recipes? My Ultimate Stir Fry Sauce Recipe Cheat Sheet has 40 basic stir fry sauce recipes! Bookmark or print to have handy the next time you need a fast and easy sauce for your stir fries.

When it comes to stir fries, if you’re like me, you don’t always start with a recipe. Instead, you probably start with a bunch of odds and ends of meat and/or vegetables that you decide to cook up in to one dish. What you really need then, is a quick and easy stir fry sauce recipe to go with it. Right?!

So I’ve brought together 40 Stir Fry Sauce Recipes right here for you, that you can bookmark or print to have handy for those times when you need a stir fry sauce. Scroll down to find the recipes and my best stir fry tips:

The 40 Stir Fry Sauce Recipes

So here’s a list and link the types of stir fry sauce recipes you’ll find below. The number indicates the number of different recipes included in each category. Or scroll down to see them all. For printing, here’s a handy dandy 40 Basic Stir Fry Sauce Recipes in PDF format to print, save or bookmark.

Quick Links: Jump to Individual Stir Fry Sauce Types

Basic Stir Fry Sauce (2)
Easy Stir Fry Sauce (2)
General Tso’s Inspired Stir Fry Sauce (4)
Kung Pao Stir Fry Sauce (2)
Sesame Stir Fry Sauce (2)
Sweet and Sour Stir Fry Sauce (6)
Korean Style Stir Fry Sauce (3)
Beef Stir Fry Sauce (5)
Thai Style Stir Fry Sauce (3)
Teriyaki Stir Fry Sauce (5)
Lemon Stir Fry Sauce (2)
Orange Stir Fry Sauce (2)
Szechuan Stir Fry Sauce (2)

Sauce Thickening Mixture: Stir together 2 Tbsp. cornstarch with 2 Tbsp. water until smooth. Add a to your simmering sauce at the end, adding a bit at a time, until it thickens as desired.

Basic Stir Fry Sauce Recipes

Basic Stir Fry Sauce Recipe 1:
1/2 cup chicken stock
2 Tbsp soy sauce
1 Tbsp rice wine vinegar
2 tsp sesame oil
1/4 teaspoon hot pepper sauce
Sauce Thickening Mixture (see head notes)

Basic Stir Fry Sauce Recipe 2:
1/2 cup soy sauce
1/2 cup chicken broth
1 Tbsp honey
1 tsp oil
1 tsp rice vinegar
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: fresh minced garlic, fresh minced ginger
Suggested Garnish: fresh green onion chopped, sesame seeds
Suggested Protein: chicken, shrimp, salmon, pork, beef, noodles

Easy Stir Fry Sauce Recipes

Easy Stir Fry Sauce 1:
2/3 cup water or chicken broth
3 Tbsp soy sauce
1 Tbsp white or rice vinegar
2 tsp sugar
Sauce Thickening Mixture (see head notes)

Easy Stir Fry Sauce 2:
1/4 cup rice wine vinegar
2 Tbsp sesame oil
1/4 cup brown sugar
1/4 cup soy sauce
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: fresh minced ginger, fresh minced garlic
Suggested Garnish: fresh green onion, sesame seeds,
Suggested Protein: chicken, pork, beef, noodles

General Tso’s Stir Fry Sauce Recipes

General Tso’s Inspired Stir Fry Sauce 1:
1/2 – 3/4 cup white sugar adjust sugar to your taste
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
1 – 2 Tbsp Asian Chilli Garlic Sauce (adjust amount to your taste)
Sauce Thickening Mixture (see head notes)

General Tso’s Inspired Stir Fry Sauce 2:
1/2 cup white sugar
3 Tbsp chicken broth
1 Tbsp rice vinegar
1/4 cup soy sauce
2 tsp sesame oil
Sauce Thickening Mixture (see head notes)

General Tso’s Inspired Stir Fry Sauce 3:
1/2 cup chicken stock
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 tsp sesame oil
2 Tbsp Chinese rice wine or dry sherry
3 Tbsp white granulated sugar
Sauce Thickening Mixture (see head notes)

General Tso’s Inspired Stir Fry Sauce 4:
4 tsp sesame oil
1/2 cup water
1/4 cup white vinegar
1/2 cup white sugar
2 Tbsp soy sauce
1/4 cup oyster sauce
1/4 cup ketchup
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: minced garlic, minced fresh ginger, dried red chilies or red chilli flakes, orange zest
Suggested Garnish: fresh green onion, chopped
Suggested Protein: chicken, tofu

Kung Pao Stir Fry Sauce Recipes

Kung Pao Style Stir Fry Sauce 1:
2 Tbsp white wine or white wine vinegar
2 Tbsp soy sauce
2 Tbsp sesame oil
Hot chilli paste or sauce, to taste
1 tsp white vinegar
2 tsp brown sugar
Sauce Thickening Mixture (see head notes)

Kung Pao Style Stir Fry Sauce 2:
1 Tbsp Chinese black vinegar or balsamic vinegar
1 tsp soy sauce
1 tsp hoisin sauce
1 tsp sesame oil
2 tsp sugar
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: dried red chilies or red pepper flakes, minced garlic, minced ginger
Suggested Garnish: green onion, chopped peanuts
Suggested Protein: chicken, tofu

Sesame Stir Fry Sauce Recipes

Sesame Stir Fry Sauce 1:
1 cup chicken broth
1 cup white sugar
2 Tbsp white vinegar
2 Tbsp soy sauce
2 Tbsp sesame oil
1 tsp chile paste
Sauce Thickening Mixture (see head notes)

Sesame Stir Fry Sauce 2:
2 Tbsp soy sauce
1 Tbsp water
1/2 Tbsp toasted or regular sesame oil
1 1/2 Tbsp brown sugar
1 1/2 Tbsp rice vinegar
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: minced fresh ginger, minced fresh garlic
Suggested Garnish: sesame seeds
Suggested Protein: chicken, tofu

Sweet and Sour Stir Fry Sauce Recipes

Sweet and Sour Stir Fry Sauce 1:
1 cup water
1/4 tsp salt
3/4 cup white sugar
1/3 cup cider vinegar
1/4 cup ketchup
1/2 tsp soy sauce
Sauce Thickening Mixture (see head notes)

Sweet and Sour Stir Fry Sauce 2:
1/4 cup pineapple juice
1/4 cup white vinegar
1/4 cup ketchup
2-3 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)

Sweet and Sour Stir Fry Sauce 3:
3/4 cup white sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 Tbsp soy sauce
Sauce Thickening Mixture (see head notes)

Sweet and Sour Stir Fry Sauce 4:
1/2 cup rice vinegar
1/3 cup brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
1/2 tsp soy sauce
Sauce Thickening Mixture (see head notes)

Sweet and Sour Stir Fry Sauce 5 (No Ketchup):
1/4 cup water or half water/half pineapple juice
2 1/2 Tbsp rice vinegar
2 1/2 Tbsp white sugar
1 Tbsp tomato puree 1 1/2 tsp. tomato paste
1 tsp soy sauce
Sauce Thickening Mixture (see head notes)

Sweet and Sour Stir Fry Sauce 6 (No Ketchup):
1/4 cup low sodium soy sauce
Juice drained from 8oz. can of pineapple
2 Tbsp white vinegar
2 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)

Suggested Additions: bell pepper strips, pineapple chunks
Suggested Aromatics: minced fresh ginger, minced fresh garlic
Suggested Garnish: green onion, chopped
Suggested Protein: chicken, pork, tofu, shrimp

Korean Style Stir Fry Sauce Recipes

Spicy Korean Style Stir Fry Sauce 1:
1/3 cup gochujang Korean chili paste
1 Tbsp soy sauce
1 Tbsp toasted or regular sesame oil
1 Tbsp white sugar
1 Tbsp rice wine or rice wine vinegar
2 tsp gochugaru Korean dried chili pepper flakes

Korean Style Stir Fry Sauce 2:
3 Tbsp mirin
2 Tbsp soy sauce
1 tsp toasted or regular sesame oil
Sauce Thickening Mixture (see head notes)

Spicy Korean Style Stir Fry Sauce 3:
2 Tbsp . gochugaru Korean red pepper flakes
2 Tbsp Gochujang Korean hot pepper paste
1 Tbsp white sugar
1 Tbsp corn syrup or honey
2 Tbsp sesame oil
2 Tbsp mirin
2 Tbsp sesame oil
1 cup chicken broth
Sauce Thickening Mixture (see head notes)

Suggested Additions: bean sprouts, baby spinach, chopped cilantro, chopped jalapeno
Suggested Aromatics: fresh minced ginger, fresh minced garlic
Suggested Garnish: sesame seeds
Suggested Protein: chicken, pork, beef, tofu

Beef Stir Fry Sauce Recipes

Beef stir fry sauce 1:
1/3 cup soy sauce
2 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)

Beef stir fry sauce 2:
1/4 cup soy sauce
1/4 cup medium-dry Sherry or Whiskey
1/4 cup chicken or beef broth or water
1 Tbsp white sugar
2 Tbsp . sesame oil
Sauce Thickening Mixture (see head notes)

Beef stir fry sauce 3:
1 Tbsp soy sauce
1 Tbsp dry sherry
2 tsp sesame oil
3 Tbsp hoisin sauce
Sauce Thickening Mixture (see head notes)

Beef stir fry sauce 4:
1/3 cup soy sauce
1 1/2 tsp brown sugar
1 1/2 Tbsp sesame oil
Sauce Thickening Mixture (see head notes)

Beef stir fry sauce 5:
2/3 cup soy sauce
1/4 cup mirin
1 Tbsp toasted or regular sesame oil
2-3 Tbsp brown sugar
1-2 Tbsp sambal oelek
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: fresh minced garlic, fresh minced ginger
Suggested Garnish: fresh green onion, chopped, sesame seeds
Suggested Protein: beef

Thai Style Stir Fry Sauce Recipes

Thai Style Stir Fry Sauce 1 (Peanut):
2 Tbsp peanut butter
2 Tbsp rice wine vinegar
2 Tbsp soy sauce
1 Tbsp brown sugar

Thai Style Stir Fry Sauce 2:
4 Tbsp soy sauce
2 Tbsp oyster sauce
2 tsp white vinegar
2 tsp sugar, white or brown
2 Tbsp water
Sauce Thickening Mixture (see head notes)

Thai Style Stir Fry Sauce 3:
1/4 cup fresh lime juice
1/4 cup fish sauce
2 Tbsp soy sauce
2 Tbsp brown sugar
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: fresh minced garlic, fresh minced ginger, red pepper flakes
Suggested Additions: Sliced or diced thai red chili peppers
Suggested Garnish: fresh green onion, chopped, sesame seeds, chopped peanuts, chopped cilantro, chopped Thai basil
Suggested Protein: chicken, pork, beef, noodles

Teriyaki Style Stir Fry Sauce Recipes

Teriyaki Stir Fry Sauce 1:
1/4 cup soy sauce
1/4 cup mirin sweet rice wine
1/4 cup brown sugar
2 Tbsp sake
Sauce Thickening Mixture (see head notes)

Teriyaki stir fry sauce 2:
1/4 cup soy sauce
2 Tbsp ketchup
1 Tbsp white vinegar
Sauce Thickening Mixture (see head notes)

Teriyaki stir fry sauce 3:
1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1 Tbsp honey
1 tsp toasted or regular sesame oil
Sauce Thickening Mixture (see head notes)

Teriyaki stir fry sauce 4:
1/3 cup soy sauce
1/4 cup brown sugar packed
2 Tbsp honey
Sauce Thickening Mixture (see head notes)

Teriyaki stir fry sauce 5:
1/2 cup soy sauce
1/3 cup chicken stock
1/4 cup pineapple juice
1/4 cup packed light brown sugar
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: fresh minced garlic, fresh minced ginger
Suggested Garnish: fresh green onion, chopped, sesame seeds
Suggested Protein: chicken, shrimp, salmon, pork, beef, noodles

Szechuan Style Stir Fry Sauce Recipes

Szechuan Stir Fry Sauce 1:
2 Tbsp dry sherry
1/2 cup chicken broth
1 1/2 Tbsp soy sauce
1 Tbsp asian chili garlic sauce
1 tsp sugar
Sauce Thickening Mixture (see head notes)

Szechuan Stir Fry Sauce 2:
2 tsp sesame oil
1/2 cup chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sambal oelek
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: minced fresh garlic, minced fresh ginger, red pepper flakes
Suggested Garnish: fresh green onion, chopped, sesame seeds
Suggested Protein: chicken, beef, pork, noodles, tofu

Lemon Stir Fry Sauce Recipes

Lemon Stir Fry Sauce 1:
1/2 cup chicken broth
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
2 Tbsp soy sauce
1 Tbsp white or brown sugar
Sauce Thickening Mixture (see head notes)

Lemon Stir Fry Sauce 2:
2/3 cup chicken broth
1 Tbsp sugar
1 Tbsp soy sauce
2 -3 Tbsp lemon juice
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: minced fresh ginger, minced fresh ginger,
Suggested Garnish: fresh green onion, chopped
Suggested Protein: chicken, salmon, shrimp

Orange Stir Fry Sauce Recipes

Orange Stir Fry Sauce 1:
1/2 cup orange juice
3 Tbsp soy sauce
1 Tbsp grated orange zest
1/2 cup chicken broth
Sauce Thickening Mixture (see head notes)

Orange Stir Fry Sauce 2:
1/2 cup water or chicken broth
Zest from 1/2 orange
1/2 cup freshly squeezed orange juice
4 Tbsp soy sauce
2 tsp sesame oil
2 Tbsp honey or brown sugar
Sauce Thickening Mixture (see head notes)

Suggested Aromatics: minced fresh garlic, minced fresh ginger, red pepper flakes
Suggested Garnish: fresh green onion, chopped
Suggested Protein: chicken, salmon, shrimp

Click photo to get to my Spicy Pork Udon Stir Fry recipe!

My 10 Best Tips for a Perfect Stir Fry

  • 1) Cooking order matters. Uncooked meat should be cooked first. I typically cook it to almost done, then remove it to a plate while I cook the vegetables. I then add the meat back in after the vegetables are cooked. Different vegetables cook for different lengths of time. Carrots are the ones that are the most typical stir fry addition that need extra cooking time. Add them first, followed by softer vegetables (peppers, onion etc)., followed by aromatics (ginger, garlic etc) and finally greens (that just need wilting)
  • 2) Don’t overcrowd your wok or vegetables will sweat/steam instead of fry. If you have a lot to cook, cook in batches and remove to a plate, then bring it all together at the end.
  • 3) Watch the sodium – both broth and soy sauce can be loaded with it, so consider using low-sodium version of one or both, then adding salt at the end and only if necessary.
  • 4) Don’t forget the little things – garlic, ginger, sesame seeds, green onions, nuts (peanuts/cashews) are all great additions to your stir fry for flavouring or garnish.
  • 5) Don’t forget the noodles (or rice) – stir fries don’t have to be meat and veg. There are so many varieties of noodles and rice these days. Experiment and find some great combinations. Grains are another great option.
  • 6) Don’t forget the citrus – a squeeze of lemon or orange juice to a sauce will really brighten the flavours!
  • 7) Keep it hot! In most cases, your wok should be heated over no less than medium-high heat, so things cook quickly. Keep your food moving by stirring, to prevent scorching.
  • 8) Cut your vegetables with the length of cooking time in mind. For example, to cook carrots more quickly, cut them as small as possible (matchstick shape works great). Broccoli is another vegetable that takes longer to cook in a stir fry. Either cut in to smaller pieces or blanch/microwave a bit first before adding to the stir fry.Things that cook quickly can be kept larger.
  • 9) Be sure to use a cooking oil with a high smoke point. A lot of people are experimenting with coconut oil, but it has a fairly low smoke point. A good quality extra virgin olive oil is a better choice. Or look for avocado oil, which is a healthier oil with the highest smoke point of them all!
  • 10) Use your sauce as a marinade! In many cases, you can marinade your meat in your sauce first. Be sure to cover and refrigerate. Drain and reserve the marinade from meat before cooking meat, then add the reserved marinade to your hot skillet and cook the sauce thoroughly.

Stocking a Stir-Fry Ready Pantry

Here are my recommended pantry items, to always be stir fry ready!

Fresh garlic
Fresh ginger (you can keep it in the freezer and easily grate it as needed!)
Asian Chilli Garlic Sauce
Sambal Oelek
Soy Sauce (a variety is nice – light, dark, low-sodium and regular. Tamari is a great gluten free alternative for soy sauce)
Sesame Oil (you can also add toasted sesame oil if you want to expand your pantry)
Hoisin Sauce
Oyster Sauce
Fish Sauce (vegetarian and vegan ones are even available now!)
White Vinegar
Coconut Milk
Cornstarch (or Arrowroot Powder, for a gluten free option), for thickening sauces
Chicken stock (I always have some on hand. I love the Better than Bouillon™ stock concentrate, so I can mix up as needed in small quantities)

Click the photo to get my 15 Minute Spicy Kung Pao Chicken recipe!

Velveting your meat

Ever wonder how Asian restaurants achieve such tender meat? They use a process called Velveting to prepare their meat. It’s an extra step, but definitely produces wonderful results.

The process of Velveting involves marinating your meat pieces for 30 minutes in a basic velveting marinade of:

Basic Velveting Marinade (double, as necessary):
1 Tbsp. soy sauce
1 tsp. Chinese rice wine, dry sherry or white vinegar
2 tsp. cold water
2 tsp. cornstarch

Combine all these ingredients well with your meat. Cover and refrigerate for 30 minutes.

After 30 minutes, cook the meat for 1 minute in boiling water or oil. (*I prefer the water method). Remove to a plate and set aside to add to your stir fry or do ahead and refrigerate. Be sure to add the velveted and pre-cooked meat near the end of your stir fry, just long enough to warm it, so it doesn’t over-cook.

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it’s amazing flavor! Makes sure to try my Easy Cashew Chicken and 20 Minute Sesame Chicken with Broccoli too!

This post is sponsored by Safeway.

Chicken Stir Fry

If you are looking for quick and easy weeknight dinners, and I mean, who isn’t? Stir fry dinners are the way to go. You get your protein, your veggies, your everrrything in one skillet and less than 2o minutes later, the fam is at the table eating a healthy dinner. Can you say winning?

I am a huge fan of one skillet dinners and make them at least a few times each week. Meals like Cheesy Kielbasa, Rice and Broccoli Skillet, 20 Minute Skillet Chicken and Spinach Parmesan, and 20 Minute Skillet Monterey Chicken are what get me through the week, sanity intact.

This chicken stir fry is about as easy as it gets. It starts with some cubed chicken breast, although chicken thighs also work well. I like to start with the chicken when I’m making a stir fry because as they brown, they create a layer of flavor in the skillet. When the veggies get added, the pick up some of that flavor and then develop their own. It’s these layers that give so much depth to this easy recipe. And then it’s time for the sauce…

Chicken Stir Fry Sauce

I feel like the sauce can be often overlooked when making stir fry. It’s really what gives the dish so much flavor and pulls the entire meal together. The sauce I used for this stir fry is what makes it the best chicken stir fry recipe.

It’s a combination of these simple ingredients:

  • Honey – for a touch of sweetness which makes this chicken stir fry universally loved by adults and kids alike.
  • Toasted Sesame Oil – gives this dish some Asian flair. The oil is very strong so you don’t want to go crazy here.
  • Soy Sauce – it’s just not a stir fry without soy sauce! Great flavor but make sure to buy low-sodium!
  • Chicken Broth – this will thin out the sauce a bit and add some flavor.
  • Corn Starch & Water – creates thickness in the sauce when brought to a boil at the end.
  • Crushed Red Pepper Flakes – completely optional but adds great flavor and a bit of a kick to the dish.

Each ingredient plays a crucial role in the stir fry sauce so you really don’t want to leave anything out.

The fresh veggies and simple, delicious sauce are what really sets this stir fry apart from others. While it can be tempting to just use a bag of frozen stir fry mix, if you can, fresh is best.

What Kind of Vegetables Do You Put In Stir Fry?

I used one of my favorite stir fry veggies in this recipe, broccoli, along with carrots and peppers. You can use virtually any vegetable in a stir fry including snow peas, green beans, mushroom, onions, sugar snap peas, and green onions.

My boys are big time broccoli fans which came as a complete and total shock to me years ago when this revelation first came to light. Needless to say, they were a bit on the jealous side when I had the opportunity to visit an Earthbound Farm Organic broccoli farm a few weeks back, thanks to my ongoing partnership with Safeway.

I have been on several farm trips so far and let me tell you, they are always so eye opening. Lordy! So much work you guys! It never fails that I walk away with a newfound appreciation and respect for not just the produce, but the farmers and companies who are working so hard to get quality produce onto our tables.

After a wonderful farm tour, we headed to Carmel where we enjoyed a delicious lunch at Earthbound Farm’s Farm Stand courtesy of Safeway, Foster Farms, La Tourangelle, and, of course Earthbound Farm. We had an opportunity to sample so many amazing products and create our own salads – so fun!

I was so excited to get home and pull together this easy chicken stir fry recipe featuring these fantastic brands and I know my people. You guys are prepping for the holidays, eating lots of sweets and treats, and in need of a healthy, fast dinner for your families.

For more recipe ideas, be sure to check out Earthbound Farm Organic, Foster Farms, and La Tourangelle. And head on over to Safeway online to get $20 off + FREE delivery, with your first online order when you spend $75 or more – enter promo code SAVE20. Valid before 12/31/18.

I sure hope you give this easy chicken stir fry a try soon!

More chicken recipes you MUST try!

  1. Easy Glazed Honey Balsamic Chicken
  2. Buttermilk Ranch Oven Fried Chicken
  3. Cheesy Chicken Broccoli and Rice Casserole
  4. Honey BBQ Chicken Strips
  5. The BEST Chicken Marinade Recipe

How To Make Chicken Stir Fry

Pin 5 from 59 votes

Chicken Stir Fry Recipe

This easy Chicken Stir Fry recipe is loaded with fresh veggies and the most delicious sauce made with honey, soy sauce, and toasted sesame oil! This healthy recipe takes 20 minutes to make and will wow your family with it’s amazing flavor! Course Dinner Cuisine Chinese Keyword chicken, stir fry, vegetables Prep Time 8 minutes Cook Time 10 minutes Total Time 18 minutes Servings 4 Calories 343kcal Author Trish – Mom On Timeout

  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • salt and pepper to taste
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • 1/2 yellow bell pepper cut into 1 inch pieces
  • 1/2 red bell pepper cut into 1 inch pieces
  • 1/2 cup baby carrots sliced
  • 2 tsp minced ginger
  • 2 garlic cloves minced

Stir Fry Sauce

  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes
  • In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
  • Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
  • Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
  • Reduce heat to medium and add remaining tablespoon of oil to the skillet.
  • Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
  • Add chicken back into the skillet and stir to combine.
  • Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
  • Bring to a boil, stirring occasionally, and let boil for one minute.
  • Serve with rice and/or chow mein if desired.

Nutrition

Calories: 343kcal | Carbohydrates: 29g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 570mg | Potassium: 709mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3095IU | Vitamin C: 89.1mg | Calcium: 35mg | Iron: 1.4mg

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Healthy Stir Fry Sesame Chicken Recipe

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Extremely delicious and better than takeout, healthy stir fry sesame chicken recipe using a mix of veggies, chicken, sauce and sesame seeds. It can be enjoyed with steamed veggies, salad, noodles, rice or quinoa.

This Healthy Stir Fry Sesame Chicken Recipe is one of our favorite Friday nights or weeknight or even brunch meals.

It’s saucy and crunchy mixed with seasonal veggies like broccoli, carrots, bell pepper (capsicum) and chicken. All this mix together to form a delicious healthy meal.

Healthy Stir Fry Sesame Chicken Recipe:

Just like most Chinese recipes, the original recipe is also made using crunchy veggies, sweet-spicy sauce and crunchy chicken that’s fried.

However, I didn’t want to add an extra layer of flour or fry the chicken, so I made this ‘Stir Fry Sesame Chicken’ version which is healthy and made much more quickly.

So you get the same taste, crunch but half the calories, so definitely go for that extra helping 🙂

Ingredients for Healthy Sesame Chicken Recipe:

  • Boneless Chicken, cut into bite-size pieces
  • Broccoli
  • Carrots
  • Onion
  • Zucchini
  • Sesame Seeds
  • Peanuts
  • Sauce: a mix of soy sauce and chili sauce
  • Honey, you can also use agave or sugar too

The process to make the Healthy Sesame Chicken Recipe:

This dish comes together in 20 minutes and is mostly made using a stir-fry method.

  1. You wash and cut the veggies in similar bite-size pieces.
  2. Heat oil in a skillet and stir fry chicken first and keep it aside.
  3. Stir fry the veggies along with sauce and seasoning.
  4. Add the already cooked chicken and stir everything together.
  5. Sprinkle sesame seeds, peanuts and mix everything.
  6. Turn off the heat and serve the dish.

This dish is also popularly known as Honey Sesame Chicken Recipe because of the use of honey while stir-frying.

That I’ve mixed and the saucy-glistening chicken in that sweet-spicy sesame sauce.

As this is one of the old posts from 2015, you can now find below the older post details.

I’ve just taken new pictures as the earlier ones were not well lighted and mostly dark.

Go ahead and enjoy the Healthy Stir Fry Sesame Chicken Recipe

As you might remember from my last post, I’m trying to get back on a healthier eating routine after spending an entire month or so gorging on all kind of food.

Now my definition of healthy food‘, doesn’t mean boring, bland or curbing any particular food item.

It’s more like eating regularly, right quantity, less of high-calorie food and making a healthier version of my favorite recipes.

Continuing with that, today I’m going to share a quick but healthy recipe for Stir-Fry Sesame Chicken.

It’s one of my goto chicken recipes but it’s usually deep-fried chicken in a thick sticky sauce using sugar and cornstarch.

My version is without any sugar or cornstarch, low in salt and includes a lot of vegetable along with chicken which makes it lighter and crunchy.

This Stir-Fry Sesame Chicken recipe is made under 15 minutes and can be stored in the refrigerator for 3-4 days. Best served fresh along with your choice of side.

Pro Tip :

When cooking with Soy Sauce, always keep in mind the salt content.

Soy Sauce is high in salt hence if you’re adding additional salt, taste the dish before doing so.

If you’re trying any of my recipes, I’d love to see your pictures or receive your feedback.

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You can also try these Chinese recipes:

Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes

  • 4 Chicken Breast, cut into bite-size pieces
  • 1 Medium Onion – thinly sliced
  • 1 Green Bell Pepper – cut into thin long bite-size pieces
  • 1 Large Carrot – cut into thin long bite-size pieces
  • 1 Small Broccoli – cut into bite-size pieces
  • 4 Tbsp Sesame Oil – you can use Olive oil too
  • 2 Tsp Sesame Seeds
  • 2 Tbsp Roasted Peanuts – optional

For the Sauce:

  • 6 Tbsp Soy Sauce
  • 4 Tbsp Worcester Sauce – Optional
  • 1/2 Tsp Ginger Paste – can use ginger powder
  • 1 Tsp Rice Vinegar – can use white vinegar also
  • 1 Tbsp Honey – can use agave, sugar
  • 1/8 Tsp Black Pepper Powder
  • 1 Tsp Chili Flakes – Optional
  • 1/2 Tsp Salt (As per your taste)
  • In a small bowl, whisk all the ‘sauce’ ingredients and keep aside.
    1. Heat the wok or non-stick pan on high with 2 tbsp of oil.
    2. Reduce heat to medium, add chicken and cook for 3-4 minutes (Keep stirring the chicken every half minute. This will help cook the chicken evenly)
    3. Transfer cooked chicken into a medium bowl.
    4. In the same wok, add 1 tbsp of sesame oil, add the veggies and stir-fry for a minute. (We want to tenderize the vegetables slightly, retaining its crunch)
    5. Now, add cooked chicken, pour the sauce, peanuts, stir and saute everything together for about 2-3 minutes on high flame.
    6. Turn off the heat.
    7. Transfer to a serving dish, sprinkle with sesame seeds and serve hot.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1
    Amount Per Serving: Calories: 275 Total Fat: 23g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 78mg Sodium: 300mg Carbohydrates: 11g Fiber: 3g Sugar: 5g Protein: 54g

    Old Pics 🙂

    749shares

    Sesame Chicken and Stir-Fried Vegetables

    Preparation

      1. Coat the chicken with the sesame seeds and season it with salt and black pepper. Heat a ridged grill pan or heavy skillet over moderately high heat until it is hot, brush it with the additional vegetable oil, and in it sauté the chicken for 7 to 9 minutes on each side, or until it is just springy to the touch.
      2. While the chicken is cooking, in a large skillet heat the remaining 1 tablespoon vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the mushrooms for 3 minutes. Add the cabbage and the bell pepper and stir-fry the vegetables for 5 minutes, or until they are crisp-tender. In a small bowl combine well the vinegar, the soy sauce, the sesame oil, the gingerroot, and the sugar, add the mixture to the vegetables with salt and black pepper to taste, and stir-fry the mixture over moderately high heat for 1 minute. Divide the vegetable mixture between 2 heated plates, cut the chicken against the grain into 1/4-inch-thick slices, and arrange it on top of the vegetables.

    It’s been almost five years to the day since I first posted this Easy Sesame Chicken, and I felt it was about time for me to pay it a visit. I’ve learned a lot since 2013, like a lot a lot, so I tweaked this classic recipe to make it even better and solve some of the issues that readers have encountered over the years.

    This Easy Sesame Chicken is seriously so easy that you’ll be tempted to toss those take out menus. The delicious sauce takes only a few ingredients, all of which you can keep on hand indefinitely (keep your ginger in the freezer). You know, just incase you need some sesame chicken like, now. Oh, and this take-out fake-out sesame chicken works great for your weekly meal prep, too!

    Easy Homemade Sesame Chicken

    Originally posted 8-4-13, updated 7-24-18.

    Updates:

    So what did I change to make this recipe better? First, I doubled the sauce because the reviews almost unanimously agreed that it needed to be more saucy. Second, I rebalanced the flavors in the sauce. They’re the same ingredients, just a little more in balance. And lastly, I reduced the cornstarch in the sauce so that the texture of the finished sauce is a bit more smooth and doesn’t seize up quite as much. I hope you love the new version as much as I do! But if not, you can download the printable version of the old recipe here.

    What to Serve with Sesame Chicken

    I like to pair my Easy Sesame Chicken with jasmine rice and a little steamed broccoli. It’s a super simple meal that is very satisfying, and stores well for meal prep! It also goes great with: Crunchy Asian Salad, Thai Cucumber Salad, Easy Egg Drop Soup, Savory Coconut Rice

    4.55 from 356 votes

    Easy Sesame Chicken

    This incredibly Easy Sesame Chicken is faster and tastier than take out. You control the ingredients, you control the flavor. Total Cost: $5.74 recipe / $1.44 serving Prep Time: 15 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4

    Chicken

    Sauce

    For Serving

    • 4 cups cooked jasmine rice ($0.70)
    • 2 whole green onions ($0.22)
    • First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside.
    • In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
    • Add the cooking oil to a large skillet and heat it over medium flame. Wait until the skillet is very hot, then swirl the skillet to make sure the oil coats the entire surface. Add the batter coated chicken and spread it out into a single layer over the surface of the skillet.
    • Allow the chicken pieces to cook, undisturbed, until golden brown on the bottom. Then, carefully flip the chicken, breaking up the pieces into smaller clumps as you flip. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating from the surface of the chicken.
    • Once the chicken is cooked through and golden brown on all sides, pour the sauce over top. Toss the chicken to coat in the sauce. As the sauce comes up to a simmer, it will begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat.
    • Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

    Nutritional values are estimates only. See our full nutrition disclosure here. Tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

    Scroll down for the step by step photos!

    How to Make Sesame Chicken – Step by Step Photos

    Make the sauce first, so it’s ready to go when you need it. In a bowl, stir together 1/4 cup soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 3 Tbsp brown sugar, 1 Tbsp rice vinegar, 1 tsp grated fresh ginger, 2 minced cloves of garlic, 1 Tbsp cornstarch, and 1 Tbsp sesame seeds.

    Let’s just talk about this toasted sesame oil for a second. You must get the kind that is toasted to get the super vibrant nutty flavor that you want in your sesame chicken. Not all brands actually say “toasted” on the bottle, but you can recognize the toasted variety by its deep brown color. Regular sesame oil will be the color of straw, like vegetable oil. You want the brown stuff. 😉 It’s usually in the international foods aisle, instead of the baking aisle with the other oils.

    Next, trim any extra fat off of one pound of boneless, skinless chicken thighs, then cut them into small one inch cubes. One pound for me was about three chicken thighs.

    Add 1 large egg, 2 Tbsp cornstarch, and a pinch of salt and pepper to a medium bowl.

    Whisk the egg and cornstarch together until it is light and frothy. It may seem thick at first, but as the cornstarch dissolves in the egg, it will thin out and get nice and frothy.

    Add the cubed chicken thighs and stir them to coat in the egg mixture.

    Add 2 Tbsp cooking oil to a large skillet and heat it over medium. Wait until it is very hot. This is VERY important. The skillet must be very hot! Once very hot, swirl the skillet to make sure the oil coats the entire surface, add the chicken, and make sure it’s spread out into a single layer. Let the chicken cook, undisturbed, until golden brown on the bottom. It will kind of cook into a single round pancake, but don’t worry, we’ll break up the pieces next.

    Then carefully flip the chicken pieces, breaking up them up slightly into smaller pieces as you flip. Cook on the other side until browned and cooked through. Make sure to not stir them too much, or you can cause the egg to come off the chicken. You can see that some of the chicken pieces are still kind of stuck together at this point. That’s okay. Just do not over stir.

    Finally, add the prepared sauce and stir to coat. Continue to carefully stir the chicken as the sauce beings to simmer and thicken. Once it’s thickened, turn off the heat.

    Sprinkle some sliced green onions over top and serve with warm rice. 🙂 Doesn’t get better than this.

    Easy Sesame Chicken – done in about 30 minutes, and NO DELIVERY FEE! 😀

    Sesame Chicken and Vegetable Stir-Fry

    Sesame Chicken and Vegetable Stir-Fry the Editors of Publications International, Ltd.

    Sesame Chicken and Vegetable Stir-Fry

    Start on your way toward eating five servings of fruits and vegetables a day with this delicious stir-fry, flavored with traditional Chinese spices and a touch of sesame oil. The combination of broccoli and red peppers contributes over 100% of the daily requirement of vitamin C.

    Yield

    Makes 4 servings

    1 tablespoon dark sesame oil
    1 pound chicken tenders, cut into 1-inch pieces
    2 cups broccoli florets
    1 small red bell pepper, sliced
    1/2 cup onion slices (about 1 small)
    1/2 cup snow peas
    1 can (8 ounces) sliced water chestnuts, drained
    2 cloves garlic, minced
    1 teaspoon Chinese 5-spice powder
    1 cup fat-free reduced-sodium chicken broth
    2 teaspoons cornstarch
    2 tablespoons cold water
    2 cups hot cooked white rice
    1. Heat sesame oil in wok or large nonstick skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
    2. Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with five-spice powder; cook and stir 1 minute.
    3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in small bowl; stir into broth mixture. Boil 1 to 2 minutes, stirring constantly. Serve over rice.

    Nutritional Information

    Serving Size: 2 cups chicken mixture with 1/2 cup cooked rice
    Calories 304
    Calories from Fat 19 %
    Total Fat 5 g
    Saturated Fat 1 g
    Cholesterol 48 mg
    Carbohydrate 38 g
    Fiber 4 g
    Protein 28 g
    Sodium 396 mg

    Dietary Exchange

    Starch 2
    Vegetable 1
    Meat 3

    Check out more recipes for Asian

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