Description
This Sesame Soy Chicken Stir Fry is a quick, delicious, and satisfying meal that packs a flavorful punch. With tender chicken, vibrant vegetables, and a savory sesame soy sauce, it’s perfect for busy weeknights.
Ingredients
- Boneless, skinless chicken thighs or breasts
- Bell peppers
- Broccoli
- Snap peas
- Low-sodium soy sauce
- Sesame oil
- Sesame seeds
- Fresh garlic (2 cloves)
- Fresh ginger (1 tablespoon)
- Vegetable or canola oil (1 tablespoon)
Instructions
- Prepare the Chicken: Start by cutting your chicken into bite-sized pieces. This will help it cook evenly. If you're using beef or tofu, cut them into similar sizes.
- Marinate: In a bowl, combine ¼ cup soy sauce, 2 tablespoons of sesame oil, minced garlic (2 cloves), and freshly grated ginger (1 tablespoon). Add the chicken to the marinade and let it sit for at least 15 minutes.
- Prep the Vegetables: While the chicken is marinating, wash and chop your vegetables into bite-sized pieces to ensure they cook quickly and evenly.
- Heat the Pan: In a large skillet or wok, heat 1 tablespoon of oil (vegetable or canola) over medium-high heat.
- Cook the Chicken: Remove the chicken from the marinade (reserve it for later) and add it to the hot pan. Stir-fry for about 5-7 minutes, or until golden brown and fully cooked. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables: In the same pan, add your vegetables. Stir-fry for 3-5 minutes, or until they are tender-crisp.
- Add the Chicken Back: Return the cooked chicken to the pan and pour the reserved marinade over everything. Stir well to combine and let it cook for another 2-3 minutes.
- Garnish: Just before serving, sprinkle sesame seeds over the stir fry for a lovely finishing touch.
- Serve: Serve your Sesame Soy Chicken Stir Fry hot over cooked rice or noodles for a complete meal!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don’t overcrowd the pan when cooking; cook in batches if necessary. Experiment with flavors by adding rice vinegar or honey, and always opt for fresh garlic and ginger when possible.