Quick, fresh, and loaded with vegetables
Sesame Ginger Chicken Stir-Fry
Sesame Ginger Chicken Stir-Fry
25 minEasy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 portions
Difficulty
Easy
Cost
Budget
$
Sesame Ginger Chicken Stir-Fry
Quick, fresh, and loaded with vegetables
Tender chicken and crisp vegetables in a savory sesame-ginger sauce. A colorful stir-fry that goes from cutting board to table in 20 minutes.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
A good stir-fry is the ultimate weeknight weapon — fast, healthy, flexible, and delicious. This sesame ginger version hits all the right notes with a sauce that balances salty soy, sharp ginger, nutty sesame, and a touch of sweetness.
The secret to a stir-fry that tastes like it came from a restaurant is the same advice you will hear from every wok-experienced cook: have everything ready before you start cooking, and keep the heat high. Stir-frying is a fast, intense process, and the reward is vegetables that are perfectly crisp-tender and chicken that is golden and juicy.
Ingredients
- 1.5 lbs boneless skinless chicken breast, sliced thin
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced on the bias
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp honey
- 2 tbsp sesame seeds
HeatTool
Test Kitchen Pick
Wok
Helpful Tool
Why a wok helps here
High-heat cooking gets easier when the pan can move food quickly without steaming it. That is the real advantage for stir-fries like this one.
This recipe benefits most from faster heat response and more tossing room.
- Keeps vegetables and proteins from steaming
- Makes quick sauce reduction easier
A flat-bottom wok is the most useful upgrade if you cook stir-fries more than once in a while.
Shop wok options for this recipeInstructions
- 1
Mix the sauce: soy sauce, sesame oil, ginger, garlic, honey, and 1 tbsp cornstarch dissolved in 2 tbsp water. Set aside.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Stir-fry chicken for 4-5 minutes until golden and cooked through. Remove to a plate.
- 3
Add another tbsp of oil. Stir-fry broccoli, bell pepper, and carrot for 3-4 minutes until crisp-tender.
- 4
Return chicken to the wok. Pour in the sauce and toss vigorously until everything is coated and the sauce thickens, about 1 minute.
- 5
Sprinkle with sesame seeds and serve immediately over steamed rice or noodles.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Soy sauceCoconut aminos
Lower sodium and soy-free with a slightly sweeter taste.
HoneyBrown sugar or maple syrup
Either provides the needed sweetness to balance the soy and ginger.
Sesame oilToasted sesame oil
Toasted version has a stronger, nuttier flavor — use a bit less if substituting.
DepthPantry
Test Kitchen Pick
Sesame Oil
Helpful Pantry Staple
Why the sesame oil matters
A small amount of toasted sesame oil changes the aroma fast. It is one of the easiest ways to make a sauce or dressing taste more complete.
This ingredient adds most of its value in aroma and finish.
- Adds nutty depth with very little effort
- Useful in noodles, dressings, and marinades
Toasted sesame oil is a small bottle that tends to have outsized payoff.
Shop sesame oil for this recipeTips & Storage
Pro Tips
Slice chicken thin and against the grain for the most tender bites.
Keep vegetables crisp-tender — they should still have a slight snap when bitten.
A hot wok is essential. If you do not hear an aggressive sizzle, the pan is not hot enough.
Toast the sesame seeds in a dry pan for 2 minutes for even more flavor.
Storage
Refrigerate for up to 4 days. Great meal prep option.
Reheating
Reheat in a hot skillet for 2-3 minutes. Microwave works but vegetables may soften.
Nutrition Facts
Per serving (about 1.5 cups) · 4 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates16g
Fat12g
Fiber3g
Sugar6g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen vegetables?
- In a pinch, yes. Thaw and pat very dry first, as excess water will prevent the wok from staying hot enough to stir-fry properly.
- What other vegetables work?
- Snow peas, snap peas, mushrooms, baby corn, water chestnuts — almost any vegetable that cooks quickly.
- Can I use tofu instead of chicken?
- Yes, press extra-firm tofu and cube it. Pan-fry until golden before adding to the stir-fry.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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