Sesame Chicken Stir-Fry

Why You’ll Love This Recipe

I love making this Sesame Chicken Stir-Fry because it’s quick, flavorful, and incredibly satisfying. The tender chicken is coated in a glossy, savory-sweet sesame sauce that clings to every bite. The vegetables add a vibrant crunch, and the sesame seeds bring that nutty finish that makes every forkful irresistible. It’s a one-pan meal that comes together in less than 30 minutes, making it ideal for busy nights. I also love how easy it is to customize — I can toss in whatever veggies I have on hand and serve it over rice, noodles, or even lettuce wraps for a lighter version.

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• 2 tablespoons cornstarch

• Salt and pepper to taste

• 2 tablespoons vegetable oil (or sesame oil for extra flavor)

For the Stir-Fry Sauce:

• 1/4 cup soy sauce (low sodium if preferred)

• 2 tablespoons honey or brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)

• 1 tablespoon toasted sesame seeds

Vegetables (adjust to your taste):

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 1 carrot, thinly sliced

• 1/2 cup snap peas or green beans

Garnish:

• Sliced green onions

• Extra sesame seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until coated evenly.

2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–6 minutes, turning occasionally, until golden and cooked through. Remove and set aside.

3. Cook the Vegetables: In the same pan, add a bit more oil if needed. Add the vegetables and stir-fry for about 4–5 minutes until they’re just tender but still crisp.

4. Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir in the cornstarch slurry (cornstarch mixed with water) until smooth.

5. Combine Everything: Return the cooked chicken to the pan with the vegetables. Pour the sauce over the top and stir well. Let it simmer for 2–3 minutes, or until the sauce thickens and coats everything nicely.

6. Finish and Serve: Sprinkle with sesame seeds and green onions. Serve hot over steamed rice, noodles, or in lettuce cups for a lighter option.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes to prep and 15 minutes to cook, so the total time is just 25 minutes — perfect for a fast and flavorful meal.

Variations

If I’m feeling adventurous, I sometimes add pineapple chunks or orange zest for a fruity twist. For a spicier version, I stir in some chili garlic sauce or crushed red pepper flakes. You can also swap the chicken for shrimp, tofu, or even beef strips to suit your taste or dietary needs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or the microwave. If the sauce thickens too much, I just add a splash of water or broth while reheating to loosen it up.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen veggies work great if I’m short on time. I just make sure to thaw and pat them dry first to avoid extra moisture in the stir-fry.

Can I make this dish ahead of time?

Definitely! I sometimes cook the chicken and prep the sauce in advance. Then I stir-fry the veggies and combine everything right before serving. It makes dinner come together even faster.

How do I keep the chicken tender?

Tossing the chicken in cornstarch helps seal in the juices and gives it that classic takeout-style texture. Also, avoid overcooking by keeping a close eye while sautéing.

Can I use tamari or coconut aminos instead of soy sauce?

Yes, both are great gluten-free alternatives. Tamari has a similar depth of flavor, and coconut aminos add a slightly sweeter profile that works really well with the sesame sauce.

What can I serve with this dish?

I usually serve it over steamed jasmine or brown rice, but it’s also great with noodles like soba or rice noodles. For a low-carb version, cauliflower rice or lettuce cups work perfectly too.

Conclusion

This Sesame Chicken Stir-Fry is a flavorful, healthy, and quick meal that’s always a hit. The savory-sweet sesame sauce, tender chicken, and colorful veggies make it as visually appealing as it is delicious. I love how adaptable and easy it is — it’s become one of my go-to dishes when I need something tasty and satisfying without spending hours in the kitchen. Once you try it, I think it’ll become a regular in your meal rotation too!

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