Sesame Ginger Chicken Stir-Fry – Fast, Flavorful, and Weeknight-Friendly
Skip the takeout and bring big, bright flavor to your table with this Sesame Ginger Chicken Stir-Fry. It’s quick to make, packed with color and crunch, and the sauce has that perfect balance of sweet, salty, and a little heat. You’ll get juicy chicken, crisp veggies, and a glossy, sesame-scented finish that feels restaurant-level without the fuss.
Best of all, it’s easy to customize and comes together in one pan. If you want a reliable weeknight dinner with real payoff, this is it.
Ingredients
Method
- Prep the chicken: Pat the chicken dry and slice into thin strips. Toss with 2 tablespoons cornstarch and a pinch of salt until lightly coated. Set aside while you prep the vegetables.
- Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, lime juice, chicken broth, 1 tablespoon cornstarch, and sriracha. Stir until smooth and no lumps remain. Taste and adjust sweetness, salt, or heat.
- Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat until shimmering.
- Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until browned and just cooked through. Remove to a plate. Repeat with remaining chicken, adding more oil if needed.
- Cook the vegetables: Add the remaining neutral oil to the pan. Toss in the onion, bell pepper, and carrot. Stir-fry 2 minutes until slightly tender but still crisp. Add broccoli and snap peas; cook 2–3 minutes more.
- Add aromatics: Push vegetables to the edges. Add toasted sesame oil to the center, then stir in ginger and garlic. Cook 30 seconds until fragrant; avoid browning.
- Combine: Return chicken and any juices to the pan. Stir the sauce again and pour it in. Toss everything together and cook 1–2 minutes until the sauce thickens and coats the chicken and vegetables.
- Finish: Sprinkle in sesame seeds. Turn off the heat. Taste and adjust with extra soy, lime, or honey as needed.
- Serve: Spoon over warm rice or noodles. Garnish with cilantro, extra sesame seeds, and lime wedges.
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Get Your Program TodayWhat Makes This Special
This stir-fry hits all the right notes: ginger for warmth, garlic for depth, soy for savoriness, and toasted sesame for nuttiness. The sauce clings to every bite, so you get flavor in each forkful without heavy ingredients.
It’s designed for speed—most of the work is slicing and whisking. You can use whatever vegetables you have on hand, and it still tastes intentional. Plus, it’s a crowd-pleaser that works for meal prep, lunch, or a last-minute dinner.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts), thinly sliced
- 2 tablespoons cornstarch (for light coating)
- 2 tablespoons neutral oil (such as canola, avocado, or grapeseed)
- 1 tablespoon toasted sesame oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 small carrot, peeled and thinly sliced on the bias
- 1 small red onion, thinly sliced (or 4 scallions, cut into 1-inch pieces)
- 1 cup sugar snap peas or snow peas
- 2 teaspoons fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 tablespoon sesame seeds (plus extra for garnish)
For the sauce:
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon fresh lime juice (optional but brightens the flavor)
- 1/2 cup low-sodium chicken broth (or water)
- 1 tablespoon cornstarch (to thicken)
- 1–2 teaspoons sriracha or chili-garlic sauce (adjust to taste)
To serve:
- Steamed rice, brown rice, or noodles
- Fresh cilantro, lime wedges, and extra sesame seeds for garnish
Instructions
- Prep the chicken: Pat the chicken dry and slice into thin strips.
Toss with 2 tablespoons cornstarch and a pinch of salt until lightly coated. Set aside while you prep the vegetables.
- Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, lime juice, chicken broth, 1 tablespoon cornstarch, and sriracha. Stir until smooth and no lumps remain.
Taste and adjust sweetness, salt, or heat.
- Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat until shimmering.
- Sear the chicken: Add half the chicken in a single layer. Cook 2–3 minutes per side until browned and just cooked through.
Remove to a plate. Repeat with remaining chicken, adding more oil if needed.
- Cook the vegetables: Add the remaining neutral oil to the pan. Toss in the onion, bell pepper, and carrot.
Stir-fry 2 minutes until slightly tender but still crisp. Add broccoli and snap peas; cook 2–3 minutes more.
- Add aromatics: Push vegetables to the edges. Add toasted sesame oil to the center, then stir in ginger and garlic.
Cook 30 seconds until fragrant; avoid browning.
- Combine: Return chicken and any juices to the pan. Stir the sauce again and pour it in. Toss everything together and cook 1–2 minutes until the sauce thickens and coats the chicken and vegetables.
- Finish: Sprinkle in sesame seeds.
Turn off the heat. Taste and adjust with extra soy, lime, or honey as needed.
- Serve: Spoon over warm rice or noodles. Garnish with cilantro, extra sesame seeds, and lime wedges.
Keeping It Fresh
Stir-fry moves fast, so the key is having everything ready before you turn on the heat.
Slice vegetables evenly so they cook at the same pace. Keep the pan hot and avoid crowding; this prevents steaming and keeps the edges crisp. For leftovers, store in an airtight container for up to 3 days.
Reheat in a hot skillet with a splash of water to revive the sauce instead of microwaving to mush.
Why This is Good for You
- Lean protein: Chicken adds satisfying protein without heaviness.
- Fiber-rich veggies: Bell peppers, broccoli, and peas deliver fiber, vitamin C, and antioxidants.
- Balanced sauce: A mix of soy, ginger, and sesame adds flavor without relying on cream or butter.
- Manageable sodium: Using low-sodium soy sauce keeps salt in check while still tasting savory.
- Smart fats: A touch of toasted sesame oil gives aroma and helps with satiety.
What Not to Do
- Don’t overcrowd the pan. It causes steaming and soggy vegetables. Cook in batches if needed.
- Don’t skip the cornstarch on the chicken. It helps brown the meat and keeps it juicy.
- Don’t add the sauce too early. The vegetables will overcook while it thickens.
- Don’t walk away. Stir-fry is quick; a minute makes a difference between crisp and limp.
- Don’t burn the garlic and ginger. Add them after the vegetables soften slightly, and cook briefly.
Recipe Variations
- Make it gluten-free: Use tamari or coconut aminos and check your broth label.
- Swap the protein: Try thinly sliced beef, shrimp, tofu, or tempeh. If using tofu, press it first and pan-sear until golden before adding the vegetables.
- Add more veggies: Mushrooms, baby corn, bok choy, zucchini, or cabbage work well.
Keep total volume similar so the pan isn’t overloaded.
- Turn up the heat: Add more sriracha, a pinch of red pepper flakes, or sliced fresh chili.
- Go citrus-forward: Double the lime and add orange zest for a brighter profile.
- Noodle version: Toss cooked udon, rice noodles, or soba into the pan at the end with a splash of extra sauce.
- Nutty crunch: Top with toasted cashews or peanuts right before serving.
FAQ
Can I make this ahead?
You can slice the chicken and vegetables and mix the sauce up to a day ahead. Store them separately in the fridge. Cook everything just before serving for the best texture.
Chicken thighs or breasts?
Both work.
Thighs are more forgiving and stay juicy. If using breasts, slice them thin and don’t overcook—high heat and a quick sear are key.
How do I prevent soggy vegetables?
Use a hot pan, avoid overcrowding, and keep the pieces similar in size. Add firmer vegetables first and tender ones last.
Don’t cover the pan.
What can I use instead of cornstarch?
Arrowroot or potato starch work similarly for thickening and coating. Use the same amounts, but add arrowroot at the very end to avoid a gummy texture.
Is there a low-sugar option?
Reduce the honey to 1 tablespoon or use a sugar-free sweetener you like. Keep a little sweetness to balance the soy and vinegar.
Can I make it without a wok?
Yes.
A large, heavy skillet works well. Focus on high heat and cook in batches for best browning.
What should I serve with it?
Steamed jasmine or brown rice is classic. Cauliflower rice is a lighter option.
Noodles turn it into a heartier bowl and soak up the sauce nicely.
How spicy is it?
Mild to medium, depending on the sriracha. Start small and add more at the end if you like a kick.
Can I freeze it?
You can freeze the cooked chicken and sauce for up to 2 months. Vegetables may lose their crispness, so consider freezing the chicken and sauce separately and stir-frying fresh veggies when you’re ready to eat.
Final Thoughts
Sesame Ginger Chicken Stir-Fry is one of those recipes that just works—fast, flexible, and full of personality.
Keep the ingredients simple, the heat high, and the knife cuts even. Once you’ve made it a couple of times, you’ll memorize the flow and adjust it to your taste without thinking. It’s a weeknight win that still feels special, and it’s easy to bring back again and again with small twists.
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