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Chicken stir fry is coated in a savory homemade sesame sauce for our flavorful version of an easy Asian classic made in under 30 minutes!
An Easy Classic!
Our family frequently makes Asian recipes, but this was our first stir fry recipe we ever tried! We are so glad we did, because now this recipe has a been a favorite for years.
It’s packed with veggies (win for the parents) and loaded with chicken (win for the kids) and the flavor is perfection! The homemade sesame sauce has a hint of sweetness with a touch of garlic for a tasty complement of sweet and savory.
For those who like EASY and delicious Asian dinners, we suggest giving this one a try! Serve it with some White Rice or Chow Mein, and everyone will love it!
WHY WE LOVE IT:
- An easy favorite. This recipe has a few ingredients, but it’s still very simple. Just a few steps for loads of flavor!
- Feeds the family. Serve it over rice or noodles with your favorite sides and you have an instant hit.
- The flavors. The homemade sesame sauce is savory with a hint of sweetness for a delicious flavor combination!
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 30 minutes
COOK TIME: 15 minutes
- 2 cups water
- 2 cups instant white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar – light or dark brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon minced fresh ginger
- 1 tablespoon minced garlic – 2-3 cloves of garlic, see How to Mince Garlic
- ¼ teaspoon red pepper flakes, optional
- 3 boneless skinless chicken breast halves, thinly sliced – or chicken thighs
- 2 tablespoons sesame oil, divided – or olive oil, vegetable oil, or canola oil
- 1 head broccoli, broken into florets – or cauliflower
- 1 cup sliced carrots
- 1 yellow bell pepper, cut into matchsticks
- 1 red pepper, cut into matchsticks
- optional garnish – sesame seeds, green onions
- other veggies – try zucchini, cabbage, spinach, asparagus, baby corn, snap peas, or mushrooms
How to Make Chicken Stir Fry
- RICE. Prepare rice as directed on the box.
- MARINATE. In a medium bowl, whisk ⅔ cup soy sauce, ¼ cup brown sugar, and 1 tablespoon cornstarch until smooth. Add 1 teaspoon minced fresh ginger, 1 tablespoon minced garlic, and ¼ teaspoon red pepper flakes and mix to combine. Add 3 sliced chicken breasts and stir to coat. Refrigerate for 30 minutes.
- COOK. In a large skillet or wok, over medium-high heat, add 1 tablespoon sesame oil. Add 1 head of broccoli florets, 1 cup sliced carrots, 1 yellow cut pepper, and 1 cut red bell pepper. Cook for about 5 minutes, or until just tender. Remove veggies to a dish and set aside.
- Add the remaining 1 tablespoon of sesame oil to the skillet, and over medium-high heat, add chicken (minus the marinade) and cook for about 5 minutes, or until browned.
- Add veggies and the reserved marinade, bringing to a boil. Cook for an additional 5-7 minutes or until chicken is cooked through and veggies are tender.
- SERVE. Serve over cooked rice or noodles.
Complete The Meal
Sides
Homemade Fried Rice
20 mins
Garlic Noodles
17 mins
Cream Cheese Wontons
15 mins
Instant Pot Brown Rice
35 mins
Asian Dinner Recipes
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Chicken Stir Fry Recipe
Ingredients
- 2 cups water
- 2 cups instant white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- ¼ teaspoon ,red pepper flakes optional
- 3 boneless skinless chicken breast halves, thinly sliced
- 2 tablespoons sesame oil, divided
- 1 head broccoli, broken into florets
- 1 cup sliced carrots
- 1 yellow bell pepper, cut into matchsticks
- 1 red pepper, cut into matchsticks
Instructions
- Prepare rice as directed on the box.
- In a medium bowl, make sauce by whisking together soy sauce, brown sugar and cornstarch until smooth. Add ginger, garlic and red pepper flakes and mix to combine. Add chicken and stir to coat. Refrigerate for 30 minutes.
- In a large skillet or wok, over medium-high heat, add 1 tablespoon sesame oil. Add broccoli, carrots and peppers and cook for about 5 minutes, or until just tender. Remove veggies to a dish and set aside.
- Add remaining sesame oil in the skillet, and over medium-high heat, add chicken (minus the marinade) and cook for about 5 minutes, or until browned.
- Add veggies and the reserved marinade, bringing to a boil. Cook for an additional 5 – 7 minutes or until chicken is cooked through and veggies are tender.
- Serve over rice or noodles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep all the ingredients 1-2 days ahead of time and store them in separate containers in the fridge until you’re ready to cook them all.
Store leftovers in an airtight container(s) in the fridge for 2-3 days or freeze for 2-3 months. Reheat on the stovetop or microwave.
I loved the previous version of your chicken stir fry, better than this updated version. Any chance you can repost the old version in addition to this new one?