Recipe Background
Say "goodbye" to expensive take-out and "hello" to this mouthwatering, homemade Sesame Chicken Stir-Fry! Bursting with flavor, tender bites of juicy chicken, and crispy veggies, it all comes together in a savory sauce that has the perfect balance of tangy and sweet. A sprinkle of toasted sesame seeds adds nuttiness and crunch that takes this dish to the next level. Best of all, this dish is whipped up in under 30 minutes, making it perfect for a quick and easy weeknight dinner that's sure to impress. Sesame Chicken Stir-Fry will become a favorite, no doubt!
Say "goodbye" to expensive take-out and "hello" to this mouthwatering, homemade Sesame Chicken Stir-Fry! Bursting with flavor, tender bites of juicy chicken, and crispy veggies, it all comes together in a savory sauce that has the perfect balance of tangy and sweet. A sprinkle of toasted sesame seeds adds nuttiness and crunch that takes this dish to the next level. Best of all, this dish is whipped up in under 30 minutes, making it perfect for a quick and easy weeknight dinner that's sure to impress. Sesame Chicken Stir-Fry will become a favorite, no doubt!
Ingredients
- 1/2 chicken breast half boneless and skinless, cut into 1-1/2-inch pieces
- 2 teaspoons canola oil
- 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
- 4 tablespoons soy sauce
- rice to taste, cooked and hot
- 1 teaspoon sesame seeds toasted
- green onions optional, to taste, thinly julienned
Directions
- In a large skillet or wok, cook the chicken breast pieces in the oil until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, about 6-8 minutes.
- Transfer the chicken to a plate.
- In the same skillet, stir-fry the peas, the broccoli, and the red pepper until they are just tender, about 2-3 minutes.
- Add the mushrooms and the onion to the veggies and cook until they are just tender, about 3-4 minutes.
- In a bowl, combine the cornstarch and the sugar.
- In another bowl, stir the water and the soy sauce together, then stir it into the cornstarch mixture until it is smooth.
- Add the sauce to the veggie mixture and bring it to a boil.
- Cook the stir-fry mixture until the sauce has thickened, about 1-2 minutes.
- Add the chicken to the stir-fry mixture and cook until the chicken is heated through and the veggies are tender, about 3-5 minutes.
- Serve the stir-fry over the rice and sprinkle with the sesame seeds and the green onions.
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