Golden Sesame Chicken Stir Fry
This golden sesame ginger chicken stir fry is one of those reliable dinners that feels fresh, fast, and full of flavor. The glossy sauce, tender chicken, and crisp vegetables make it a family meal you can pull together on a busy night without much fuss.
Equipment
- 1 Large skillet or wok
- 1 Small bowl
Ingredients
- 1 ½ pounds chicken breast or chicken thighs sliced into bite-size pieces
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- 3 cloves garlic minced
- 3 cups broccoli florets
- 1 bell pepper sliced
- 1 carrot thinly sliced
- 1 cup snap peas or green beans
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ¼ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds for garnish
- Cooked rice or noodles for serving
Instructions
- Slice the chicken into even pieces so it cooks quickly and stays tender. Chop all the vegetables before you start cooking, because stir fry moves fast once the pan gets hot.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, chicken broth, cornstarch, ginger, and garlic. This makes a glossy sauce that coats the chicken and vegetables beautifully.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly golden and cooked through, stirring as needed so it browns evenly.
- Add the broccoli, bell pepper, carrot, and snap peas to the pan. Stir fry until the vegetables are crisp-tender and still bright in color.
- Pour the sauce into the skillet and stir well. Let it bubble for a minute or two until it thickens and turns shiny, then sprinkle on sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, or warm it in the microwave in short bursts. For the best texture, store the rice separately if you can.