Sesame Chicken Stir Fry

I was once given a few lessons on how to cook authentic Chinese food from 2 Chinese friends of mine. I was surprised at how different their home cooking was from the Chinese food restaurant dishes that are offered here in the U.S. They do a lot of stir frying, yes, but they go very light on the seasonings. They mostly only used a little bit of salt and a little bit of sugar. The food they cooked for me was fresh, crisp, and delicious! Not the oily, heavy, saucy kind of Chinese food that we get from the restaurant.
When I married a man from Oklahoma, I would always hear “where’s the sauce?” So I added sauce back into my stir frys. This recipe is very tasty so I am sharing it with those of you who like a full-flavored stir fry recipe! The key to any good stir fry is high heat and minimal cooking. This keeps the veggies crisp and the meat moist. Enjoy!
Sesame Chicken Stir Fry
For the Stir Fry:

  • 1 lb boneless, skinless chicken breasts
  • Salt and ground white pepper
  • Canola oil
  • 5 oz shiitake mushrooms, stems removed and sliced
  • 1 small head broccoli cut into ¾” florets
  • 1 small carrot, cut into matchsticks
  • 5 oz sugar snap peas, stem snapped off and string removed
  • 1 red bell pepper, cut into strips
  • 2 TBSP very thinly sliced scallions
  • 2 tsp finely chopped fresh ginger
  • 2 tsp finely chopped garlic

For the Sauce:

  • 2 tsp sesame seeds
  • 1 ½ tsp cornstarch
  • 2 tsp rice vinegar
  • ¼ cup chicken broth
  • 2 TBSP soy sauce
  • 2 tsp sugar
  • 2 tsp toasted sesame oil
  • ½ tsp finely chopped garlic
  • 1 TBSP sliced scallions

Make the sauce: Toast the sesame seeds in a small, dry skillet over medium heat, tossing until golden and fragrant. Immediately transfer to a small bowl to stop the cooking. In a measuring cup, combine the cornstarch with the rice vinegar, whisking to blend. Then whisk in the chicken broth, soy sauce, sugar, sesame oil, garlic, and scallions. Add the sesame seeds to the sauce.Trim an fat from the chicken and slice thinly. Season with ¼ tsp salt and a dash of ground white pepper; toss to combine before stir-frying.Have the mushrooms, broccoli, carrot, snap pea, and bell pepper combined on a cutting board or in a bowl. Combine the scallion, ginger, and garlic in a small bowl.Heat a large skillet or a wok over high heat for 2 minutes. Add 1 T of oil and heat until the oil just barely begins to smoke. Add the seasoned chicken. Let it sear for about 15 secs and then start to stir occasionally until its raw appearance is gone – 1 to 2 mins. Transfer to a bowl.Add another 1 T oil to the pan. Add the mushrooms, broccoli, carrot, snap pea, and bell pepper mixture and 1 T water and cook, stirring constantly, for 1 minute.Add the scallion, ginger, and garlic and cook, stirring constantly, until the vegetables are crisp-tender, 1 to 4 minutes. If the bottom of the pan is starting to burn, add more water 1 T at a time.Stir the chicken back into the pan and cook for another 30 seconds to reheat and to blend the flavors. Add the sauce to the stir fry, stirring well to coat evenly and cook until it thickens, 15 to 20 seconds.Serve immediately with rice. Onolicious!* You don’t have to use these exact veggies, use any vegetable you have in your frig: green beans, onions, celery, asparagus, etc. I always use extra veggies. For a healthier version, serve with brown rice.


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