Recipe Background
When time is short, but the hunger is real, resist your urge to have something delivered or to grab something while you're out and about. This Easy Sesame Chicken Stir-Fry is ready in 30 minutes and is truly better than anything you will find in a take-out box. The perfectly blended spices of the juicy chicken, the crisp, fresh vegetables, and tangy sauce makes this quick-fix worth the effort. Easy Sesame Chicken Stir-Fry is great for all of those moments when hunger sneaks up on us. So, no delivery, no tipping, and no underwhelming and cold food anymore! This stir-fry delivers everything you need and more for the hunger you deplore! Grab some tonight!
When time is short, but the hunger is real, resist your urge to have something delivered or to grab something while you're out and about. This Easy Sesame Chicken Stir-Fry is ready in 30 minutes and is truly better than anything you will find in a take-out box. The perfectly blended spices of the juicy chicken, the crisp, fresh vegetables, and tangy sauce makes this quick-fix worth the effort. Easy Sesame Chicken Stir-Fry is great for all of those moments when hunger sneaks up on us. So, no delivery, no tipping, and no underwhelming and cold food anymore! This stir-fry delivers everything you need and more for the hunger you deplore! Grab some tonight!
Ingredients
- 2 teaspoons canola oil
- 1/2 chicken breast boneless and skinless, cut into 1 1/2-inch pieces
- 7 snow peas
- 1 cup fresh broccoli florets
- 1/3 cup sweet red pepper julienned
- 3 medium fresh mushrooms sliced
- 3/4 cup onion sliced
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 cup cold water
- 3 tablespoons soy sauce
- 1 teaspoon sesame seeds toasted
- green onions to taste, thinly julienned
- rice to taste, cooked and hot
Directions
- Heat the oil in a large skillet or wok.
- Add the chicken pieces to the oil and stir-fry until they reach an internal temperature of 165 degrees F, about 6-8 minutes.
- Transfer the chicken to a plate to rest and set aside.
- In the same skillet, add the peas, the broccoli, and the red pepper and stir-fry, about 2-3 minutes.
- Add the mushrooms and the onion to the pea mixture and stir-fry, about 3-4 minutes.
- In a small bowl, combine the cornstarch and the sugar.
- Stir the water and the soy sauce into the cornstarch mixture until smooth.
- Add the cornstarch mixture to the skillet and bring to a boil, then cook, stirring frequently, until the sauce thickens, about 1-2 minutes.
- Return the chicken to the skillet and cook until the mixture is heated through and the vegetables are tender.
- Sprinkle the sesame seeds and the green onions over the stir-fry.
- Serve the stir-fry over the rice.
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