Sesame Soy Chicken Stir Fry (Print View)

Tender chicken and crisp vegetables in a savory sesame-soy glaze, ready in 30 minutes.

# What You'll 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 Make It:

01 - Whisk together soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha in a small bowl. Set aside.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir fry until cooked through and lightly golden, 4–5 minutes. Remove and set aside.
03 - Add remaining 1 tbsp oil to the pan. Add garlic, ginger, and all vegetables except green onions. Stir fry 3–4 minutes until crisp-tender.
04 - Return chicken to the pan. Pour in sauce and toss to coat. Stir fry 2–3 minutes until sauce thickens and everything is combined. Add green onions.
05 - Serve hot, garnished with sesame seeds and cilantro or extra green onion tops if desired.

# Expert Hints:

01 -
  • The sauce achieves that restaurant quality glossiness that usually feels intimidating but is actually incredibly simple
  • Vegetables stay crisp tender instead of turning into sad mush, which somehow makes the whole meal feel more expensive than it is
  • Everything happens in one pan, making cleanup almost non existent
02 -
  • Overcrowding the pan will steam everything instead of stir frying, so cook in batches if your pan is not large enough
  • Have all ingredients prepped and the sauce made before you turn on the heat, because once you start cooking everything moves fast
03 -
  • Marinating the chicken in half the soy sauce and a splash of sesame oil for fifteen minutes before cooking makes it noticeably more flavorful and tender
  • Let your wok or skillet get properly hot before adding ingredients, otherwise you will not get that restaurant quality sear on the chicken

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