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Savory Sesame Ginger Chicken Stir-Fry Recipe

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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 1 cup broccoli florets - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce (low-sodium recommended) - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 tablespoons sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) When making this Sesame Ginger Chicken Stir-Fry, start with fresh ingredients. You want your chicken to shine, so choose high-quality, boneless, skinless thighs. They stay juicy and tender. For veggies, I love to use a mix of bell peppers, snap peas, carrots, and broccoli. These add color and crunch. Now, let’s talk about sauces and seasonings. The combination of soy sauce, honey, and rice vinegar gives a sweet and savory flavor. Fresh ginger and garlic add a fragrant kick. Don't forget the sesame oil. It brings a lovely nutty taste that ties everything together. Make sure you have cornstarch on hand. This thickens your sauce and makes it feel rich. It's simple but effective. {{ingredient_image_1}} - Cutting the chicken and vegetables: Start by taking 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. This helps them cook evenly. Next, prepare your veggies. Slice one bell pepper, trim 1 cup of snap peas, and julienne 1 carrot. Don’t forget to break 1 cup of broccoli into small florets. Having everything ready makes cooking easier. - Making the cornstarch slurry: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it well until smooth. This slurry will help thicken your sauce later. - Sautéing ginger and garlic: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1 tablespoon of minced fresh ginger and 3 cloves of minced garlic. Stir them for about 30 seconds. This will bring out their nice aroma. - Cooking chicken until browned: Next, add the chicken pieces to the skillet. Cook them for about 5 to 7 minutes. Keep stirring often until the chicken is browned and cooked through. Once done, take the chicken out and set it aside. - Sautéing vegetables: In the same skillet, add the remaining 1 tablespoon of sesame oil. Toss in the prepared bell pepper, snap peas, carrot, and broccoli. Sauté for 3 to 4 minutes. The goal is to make the veggies crisp-tender while keeping their bright colors. - Adding the sauce and thickening: In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of rice vinegar. Pour this sauce over the cooked vegetables and chicken in the skillet. Mix everything well. Then, add the cornstarch slurry. Stir constantly for about 1 to 2 minutes until the sauce thickens. - Garnishing before serving: Taste your stir-fry. If you want it bolder, add more soy sauce. Once satisfied, remove the skillet from heat. Garnish with chopped green onions and sesame seeds before serving. This adds a nice touch and flavor. - To ensure the chicken cooks properly, cut it into even pieces. This helps with even cooking. Cook the chicken until it is no longer pink inside. Use a meat thermometer for best results. Aim for 165°F. - For sautéing vegetables, heat your skillet well. Add sesame oil before the veggies. Stir often to avoid burning. This keeps them crisp and colorful. - Adjust the soy sauce to fit your taste. If you like it salty, add more. For a milder flavor, use less. - Want to add heat? Try adding red pepper flakes or sliced jalapeños. Start with a little, then taste. You can always add more if needed! - Serve your stir-fry over steamed jasmine rice or quinoa. This adds a nice base to your dish. - To create a colorful plate, use a mix of green and orange veggies. Garnish with sesame seeds and chopped green onions. It looks great and tastes even better! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your stir-fry. Avoid using pre-minced versions if possible. Cut Uniformly: Ensure all vegetables and chicken are cut into similar sizes to ensure even cooking. Adjust for Spice: If you like a kick, add red pepper flakes or a dash of sriracha to the sauce for extra heat. Meal Prep Friendly: This stir-fry can be made ahead and stored in the fridge for up to 3 days. Just reheat before serving. {{image_2}} You can swap chicken for tofu or shrimp. Tofu absorbs flavors well. Choose firm tofu, and press it first to remove excess water. Cut it into cubes and sauté until golden. For shrimp, use peeled, deveined shrimp. Cook them until they turn pink, about 3-4 minutes. You can also use different cuts of meat. Chicken breasts work great too. Just ensure they are cooked through. Thinly sliced beef or pork can add a different taste. Feel free to change the vegetables based on the season. Use bell peppers, zucchini, or asparagus. Carrots and broccoli are classics, but snap peas add a nice crunch. Adjusting vegetables to your taste is easy. If you dislike broccoli, try green beans instead. The stir-fry will still have great flavor, just with your favorite veggies. To make it spicy, add red pepper flakes or sriracha to the sauce. Start with a small amount and taste as you go. You can also use chili paste for a deeper heat. For gluten-free variations, swap regular soy sauce for tamari. This keeps the flavor but fits your dietary needs. Honey is naturally gluten-free, so you are all set there. To store leftovers from your sesame ginger chicken stir-fry, let it cool first. Then, place it in an airtight container. This keeps it fresh longer. You can store it in the fridge for up to three days. After that, the quality may drop, and it may not taste as good. To freeze your stir-fry, follow these steps: - Allow the dish to cool completely. - Transfer it to a freezer-safe container or bag. - Remove as much air as possible before sealing. - Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, let it thaw in the fridge overnight. For the best flavor and texture, use these reheating methods: - Stovetop: Heat in a pan over medium heat. Stir often until hot. - Microwave: Place in a microwave-safe bowl. Cover with a lid or wrap. Heat in short intervals, stirring between each. Avoid overcooking, as this can make the chicken tough. Enjoy your stir-fry just as you made it! Can I use frozen vegetables? Yes, you can use frozen vegetables. They save time and cook quickly. Just add them to the skillet for a few extra minutes. Frozen veggies may be softer, but they still taste great. What substitutes can I use for soy sauce? If you need a soy sauce substitute, try coconut aminos. It’s a great option for a milder flavor. You can also use tamari for a gluten-free choice. Both work well in this recipe. How do I make this dish spicier? To make your stir-fry spicier, add crushed red pepper flakes or sriracha. Start with a small amount and taste as you go. This way, you can find the heat level you enjoy. What is the calorie count per serving? Each serving of this stir-fry has about 320 calories. This count may change based on the specific ingredients you use. Always check the labels for exact numbers. Is this recipe healthy? Yes, this recipe is healthy! It packs protein from chicken and lots of fiber from vegetables. Plus, it uses low-sodium soy sauce, making it a smart choice for meals. Can I make this in a slow cooker? You can adapt this recipe for a slow cooker. Cook the chicken and veggies on low for about 4 hours. Add the sauce in the last hour for the best flavor and texture. What type of wok is best for stir-frying? A carbon steel wok is best for stir-frying. It heats evenly and helps food cook fast. If you don’t have a wok, a large skillet works too. Just make sure it has high sides. In this blog post, we explored a delicious stir-fry recipe with key ingredients like chicken, fresh vegetables, and savory sauces. I shared step-by-step cooking instructions and valuable tips to enhance flavor and presentation. We also covered useful variations and storage tips, ensuring you can enjoy this dish anytime. Stir-frying is fun and allows for creativity. With these insights, you can make a tasty meal that suits any taste. Enjoy cooking and experimenting with your unique twist!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty dinner? My Savory Sesame Ginger Chicken Stir-Fry is just what you need! This dish combines juicy chicken, crisp veggies, and a flavorful sauce. It’s easy to make, uses simple ingredients, and will impress your family and friends. Let’s dive into the recipe and make your dinner a hit tonight!

Why I Love This Recipe

  1. Quick and Easy: This stir-fry comes together in just 30 minutes, making it perfect for busy weeknights.
  2. Flavorful Ingredients: The combination of sesame oil, ginger, and garlic creates a deliciously aromatic dish that tantalizes the taste buds.
  3. Colorful and Nutritious: With a variety of vibrant vegetables, this dish is not only visually appealing but also packed with nutrients.
  4. Customizable: You can easily swap in your favorite vegetables or protein, making it a versatile recipe for any preference.

Ingredients

Main Ingredients

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

– 1 bell pepper (red or yellow), sliced

– 1 cup snap peas, trimmed

– 1 carrot, julienned

– 1 cup broccoli florets

– 3 cloves garlic, minced

– 1 tablespoon fresh ginger, minced

– 3 tablespoons soy sauce (low-sodium recommended)

– 1 tablespoon honey

– 1 tablespoon rice vinegar

Pantry Staples

– 2 tablespoons sesame oil

– 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Garnishes

– 2 green onions, chopped (for garnish)

– Sesame seeds (for garnish)

When making this Sesame Ginger Chicken Stir-Fry, start with fresh ingredients. You want your chicken to shine, so choose high-quality, boneless, skinless thighs. They stay juicy and tender. For veggies, I love to use a mix of bell peppers, snap peas, carrots, and broccoli. These add color and crunch.

Now, let’s talk about sauces and seasonings. The combination of soy sauce, honey, and rice vinegar gives a sweet and savory flavor. Fresh ginger and garlic add a fragrant kick. Don’t forget the sesame oil. It brings a lovely nutty taste that ties everything together.

Make sure you have cornstarch on hand. This thickens your sauce and makes it feel rich. It’s simple but effective.

Step-by-Step Instructions

Preparation Steps

– Cutting the chicken and vegetables: Start by taking 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. This helps them cook evenly. Next, prepare your veggies. Slice one bell pepper, trim 1 cup of snap peas, and julienne 1 carrot. Don’t forget to break 1 cup of broccoli into small florets. Having everything ready makes cooking easier.

– Making the cornstarch slurry: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it well until smooth. This slurry will help thicken your sauce later.

Cooking Steps

– Sautéing ginger and garlic: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1 tablespoon of minced fresh ginger and 3 cloves of minced garlic. Stir them for about 30 seconds. This will bring out their nice aroma.

– Cooking chicken until browned: Next, add the chicken pieces to the skillet. Cook them for about 5 to 7 minutes. Keep stirring often until the chicken is browned and cooked through. Once done, take the chicken out and set it aside.

– Sautéing vegetables: In the same skillet, add the remaining 1 tablespoon of sesame oil. Toss in the prepared bell pepper, snap peas, carrot, and broccoli. Sauté for 3 to 4 minutes. The goal is to make the veggies crisp-tender while keeping their bright colors.

Final Assembly

– Adding the sauce and thickening: In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of rice vinegar. Pour this sauce over the cooked vegetables and chicken in the skillet. Mix everything well. Then, add the cornstarch slurry. Stir constantly for about 1 to 2 minutes until the sauce thickens.

– Garnishing before serving: Taste your stir-fry. If you want it bolder, add more soy sauce. Once satisfied, remove the skillet from heat. Garnish with chopped green onions and sesame seeds before serving. This adds a nice touch and flavor.

Tips & Tricks

Cooking Tips

– To ensure the chicken cooks properly, cut it into even pieces. This helps with even cooking. Cook the chicken until it is no longer pink inside. Use a meat thermometer for best results. Aim for 165°F.

– For sautéing vegetables, heat your skillet well. Add sesame oil before the veggies. Stir often to avoid burning. This keeps them crisp and colorful.

Flavor Enhancements

– Adjust the soy sauce to fit your taste. If you like it salty, add more. For a milder flavor, use less.

– Want to add heat? Try adding red pepper flakes or sliced jalapeños. Start with a little, then taste. You can always add more if needed!

Presentation Tips

– Serve your stir-fry over steamed jasmine rice or quinoa. This adds a nice base to your dish.

– To create a colorful plate, use a mix of green and orange veggies. Garnish with sesame seeds and chopped green onions. It looks great and tastes even better!

Pro Tips

  1. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your stir-fry. Avoid using pre-minced versions if possible.
  2. Cut Uniformly: Ensure all vegetables and chicken are cut into similar sizes to ensure even cooking.
  3. Adjust for Spice: If you like a kick, add red pepper flakes or a dash of sriracha to the sauce for extra heat.
  4. Meal Prep Friendly: This stir-fry can be made ahead and stored in the fridge for up to 3 days. Just reheat before serving.

Variations

Protein Alternatives

You can swap chicken for tofu or shrimp. Tofu absorbs flavors well. Choose firm tofu, and press it first to remove excess water. Cut it into cubes and sauté until golden. For shrimp, use peeled, deveined shrimp. Cook them until they turn pink, about 3-4 minutes.

You can also use different cuts of meat. Chicken breasts work great too. Just ensure they are cooked through. Thinly sliced beef or pork can add a different taste.

Vegetable Substitutions

Feel free to change the vegetables based on the season. Use bell peppers, zucchini, or asparagus. Carrots and broccoli are classics, but snap peas add a nice crunch.

Adjusting vegetables to your taste is easy. If you dislike broccoli, try green beans instead. The stir-fry will still have great flavor, just with your favorite veggies.

Sauce Modifications

To make it spicy, add red pepper flakes or sriracha to the sauce. Start with a small amount and taste as you go. You can also use chili paste for a deeper heat.

For gluten-free variations, swap regular soy sauce for tamari. This keeps the flavor but fits your dietary needs. Honey is naturally gluten-free, so you are all set there.

Storage Info

Refrigeration Guidelines

To store leftovers from your sesame ginger chicken stir-fry, let it cool first. Then, place it in an airtight container. This keeps it fresh longer. You can store it in the fridge for up to three days. After that, the quality may drop, and it may not taste as good.

Freezing Instructions

To freeze your stir-fry, follow these steps:

– Allow the dish to cool completely.

– Transfer it to a freezer-safe container or bag.

– Remove as much air as possible before sealing.

– Label the container with the date.

You can freeze it for up to three months. When you’re ready to eat, let it thaw in the fridge overnight.

Reheating Tips

For the best flavor and texture, use these reheating methods:

– Stovetop: Heat in a pan over medium heat. Stir often until hot.

– Microwave: Place in a microwave-safe bowl. Cover with a lid or wrap. Heat in short intervals, stirring between each.

Avoid overcooking, as this can make the chicken tough. Enjoy your stir-fry just as you made it!

FAQs

Common Questions

Can I use frozen vegetables?

Yes, you can use frozen vegetables. They save time and cook quickly. Just add them to the skillet for a few extra minutes. Frozen veggies may be softer, but they still taste great.

What substitutes can I use for soy sauce?

If you need a soy sauce substitute, try coconut aminos. It’s a great option for a milder flavor. You can also use tamari for a gluten-free choice. Both work well in this recipe.

How do I make this dish spicier?

To make your stir-fry spicier, add crushed red pepper flakes or sriracha. Start with a small amount and taste as you go. This way, you can find the heat level you enjoy.

Nutrition-Related Queries

What is the calorie count per serving?

Each serving of this stir-fry has about 320 calories. This count may change based on the specific ingredients you use. Always check the labels for exact numbers.

Is this recipe healthy?

Yes, this recipe is healthy! It packs protein from chicken and lots of fiber from vegetables. Plus, it uses low-sodium soy sauce, making it a smart choice for meals.

Cooking Technique Inquiries

Can I make this in a slow cooker?

You can adapt this recipe for a slow cooker. Cook the chicken and veggies on low for about 4 hours. Add the sauce in the last hour for the best flavor and texture.

What type of wok is best for stir-frying?

A carbon steel wok is best for stir-frying. It heats evenly and helps food cook fast. If you don’t have a wok, a large skillet works too. Just make sure it has high sides.

In this blog post, we explored a delicious stir-fry recipe with key ingredients like chicken, fresh vegetables, and savory sauces. I shared step-by-step cooking instructions and valuable tips to enhance flavor and presentation. We also covered useful variations and storage tips, ensuring you can enjoy this dish anytime. Stir-frying is fun and allows for creativity. With these insights, you can make a tasty meal that suits any taste. Enjoy cooking and experimenting with your unique twis

- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 bell pepper (red or yellow), sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 1 cup broccoli florets - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce (low-sodium recommended) - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 tablespoons sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) When making this Sesame Ginger Chicken Stir-Fry, start with fresh ingredients. You want your chicken to shine, so choose high-quality, boneless, skinless thighs. They stay juicy and tender. For veggies, I love to use a mix of bell peppers, snap peas, carrots, and broccoli. These add color and crunch. Now, let’s talk about sauces and seasonings. The combination of soy sauce, honey, and rice vinegar gives a sweet and savory flavor. Fresh ginger and garlic add a fragrant kick. Don't forget the sesame oil. It brings a lovely nutty taste that ties everything together. Make sure you have cornstarch on hand. This thickens your sauce and makes it feel rich. It's simple but effective. {{ingredient_image_1}} - Cutting the chicken and vegetables: Start by taking 1 pound of boneless, skinless chicken thighs. Cut them into bite-sized pieces. This helps them cook evenly. Next, prepare your veggies. Slice one bell pepper, trim 1 cup of snap peas, and julienne 1 carrot. Don’t forget to break 1 cup of broccoli into small florets. Having everything ready makes cooking easier. - Making the cornstarch slurry: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it well until smooth. This slurry will help thicken your sauce later. - Sautéing ginger and garlic: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add 1 tablespoon of minced fresh ginger and 3 cloves of minced garlic. Stir them for about 30 seconds. This will bring out their nice aroma. - Cooking chicken until browned: Next, add the chicken pieces to the skillet. Cook them for about 5 to 7 minutes. Keep stirring often until the chicken is browned and cooked through. Once done, take the chicken out and set it aside. - Sautéing vegetables: In the same skillet, add the remaining 1 tablespoon of sesame oil. Toss in the prepared bell pepper, snap peas, carrot, and broccoli. Sauté for 3 to 4 minutes. The goal is to make the veggies crisp-tender while keeping their bright colors. - Adding the sauce and thickening: In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of rice vinegar. Pour this sauce over the cooked vegetables and chicken in the skillet. Mix everything well. Then, add the cornstarch slurry. Stir constantly for about 1 to 2 minutes until the sauce thickens. - Garnishing before serving: Taste your stir-fry. If you want it bolder, add more soy sauce. Once satisfied, remove the skillet from heat. Garnish with chopped green onions and sesame seeds before serving. This adds a nice touch and flavor. - To ensure the chicken cooks properly, cut it into even pieces. This helps with even cooking. Cook the chicken until it is no longer pink inside. Use a meat thermometer for best results. Aim for 165°F. - For sautéing vegetables, heat your skillet well. Add sesame oil before the veggies. Stir often to avoid burning. This keeps them crisp and colorful. - Adjust the soy sauce to fit your taste. If you like it salty, add more. For a milder flavor, use less. - Want to add heat? Try adding red pepper flakes or sliced jalapeños. Start with a little, then taste. You can always add more if needed! - Serve your stir-fry over steamed jasmine rice or quinoa. This adds a nice base to your dish. - To create a colorful plate, use a mix of green and orange veggies. Garnish with sesame seeds and chopped green onions. It looks great and tastes even better! Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your stir-fry. Avoid using pre-minced versions if possible. Cut Uniformly: Ensure all vegetables and chicken are cut into similar sizes to ensure even cooking. Adjust for Spice: If you like a kick, add red pepper flakes or a dash of sriracha to the sauce for extra heat. Meal Prep Friendly: This stir-fry can be made ahead and stored in the fridge for up to 3 days. Just reheat before serving. {{image_2}} You can swap chicken for tofu or shrimp. Tofu absorbs flavors well. Choose firm tofu, and press it first to remove excess water. Cut it into cubes and sauté until golden. For shrimp, use peeled, deveined shrimp. Cook them until they turn pink, about 3-4 minutes. You can also use different cuts of meat. Chicken breasts work great too. Just ensure they are cooked through. Thinly sliced beef or pork can add a different taste. Feel free to change the vegetables based on the season. Use bell peppers, zucchini, or asparagus. Carrots and broccoli are classics, but snap peas add a nice crunch. Adjusting vegetables to your taste is easy. If you dislike broccoli, try green beans instead. The stir-fry will still have great flavor, just with your favorite veggies. To make it spicy, add red pepper flakes or sriracha to the sauce. Start with a small amount and taste as you go. You can also use chili paste for a deeper heat. For gluten-free variations, swap regular soy sauce for tamari. This keeps the flavor but fits your dietary needs. Honey is naturally gluten-free, so you are all set there. To store leftovers from your sesame ginger chicken stir-fry, let it cool first. Then, place it in an airtight container. This keeps it fresh longer. You can store it in the fridge for up to three days. After that, the quality may drop, and it may not taste as good. To freeze your stir-fry, follow these steps: - Allow the dish to cool completely. - Transfer it to a freezer-safe container or bag. - Remove as much air as possible before sealing. - Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, let it thaw in the fridge overnight. For the best flavor and texture, use these reheating methods: - Stovetop: Heat in a pan over medium heat. Stir often until hot. - Microwave: Place in a microwave-safe bowl. Cover with a lid or wrap. Heat in short intervals, stirring between each. Avoid overcooking, as this can make the chicken tough. Enjoy your stir-fry just as you made it! Can I use frozen vegetables? Yes, you can use frozen vegetables. They save time and cook quickly. Just add them to the skillet for a few extra minutes. Frozen veggies may be softer, but they still taste great. What substitutes can I use for soy sauce? If you need a soy sauce substitute, try coconut aminos. It’s a great option for a milder flavor. You can also use tamari for a gluten-free choice. Both work well in this recipe. How do I make this dish spicier? To make your stir-fry spicier, add crushed red pepper flakes or sriracha. Start with a small amount and taste as you go. This way, you can find the heat level you enjoy. What is the calorie count per serving? Each serving of this stir-fry has about 320 calories. This count may change based on the specific ingredients you use. Always check the labels for exact numbers. Is this recipe healthy? Yes, this recipe is healthy! It packs protein from chicken and lots of fiber from vegetables. Plus, it uses low-sodium soy sauce, making it a smart choice for meals. Can I make this in a slow cooker? You can adapt this recipe for a slow cooker. Cook the chicken and veggies on low for about 4 hours. Add the sauce in the last hour for the best flavor and texture. What type of wok is best for stir-frying? A carbon steel wok is best for stir-frying. It heats evenly and helps food cook fast. If you don’t have a wok, a large skillet works too. Just make sure it has high sides. In this blog post, we explored a delicious stir-fry recipe with key ingredients like chicken, fresh vegetables, and savory sauces. I shared step-by-step cooking instructions and valuable tips to enhance flavor and presentation. We also covered useful variations and storage tips, ensuring you can enjoy this dish anytime. Stir-frying is fun and allows for creativity. With these insights, you can make a tasty meal that suits any taste. Enjoy cooking and experimenting with your unique twist!

Sesame Ginger Chicken Stir-Fry

A quick and flavorful stir-fry featuring chicken, fresh vegetables, and a savory sesame ginger sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 unit bell pepper (red or yellow), sliced
  • 1 cup snap peas, trimmed
  • 1 unit carrot, julienned
  • 1 cup broccoli florets
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 unit green onions, chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions
 

  • Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
  • Add the minced ginger and garlic, sauté for about 30 seconds until fragrant.
  • Add the chicken pieces to the skillet, cooking for 5-7 minutes until browned and cooked through, stirring frequently.
  • Remove the cooked chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of sesame oil. Toss in the bell pepper, snap peas, carrot, and broccoli, and sauté for 3-4 minutes until the vegetables are crisp-tender.
  • Meanwhile, in a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this sauce over the vegetables and chicken, mixing everything well.
  • Add the cornstarch slurry to the pan, and stir constantly until the sauce thickens, about 1-2 minutes.
  • Taste the stir-fry and adjust seasoning if needed, adding more soy sauce if you prefer a bolder flavor.
  • Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Notes

Serve the stir-fry over steamed jasmine rice or quinoa with extra sesame seeds and green onion on top for a pop of color.
Keyword chicken, ginger, quick meal, sesame, stir fry

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