Recipe Background
Sesame chicken stir-fry offers nutty aroma, vibrant veggies, and a savory-sweet flavor. Tip: thicken the sauce before adding chicken back.
Sesame chicken stir-fry fills the air with an inviting, nutty aroma as it comes together. Chicken pieces, delicately browned in canola oil, become the foundation of this flavorful dish. As the chicken sizzles, the scent mingles with the vibrant notes of fresh vegetables, creating a comforting kitchen atmosphere. The sweet crunch of red peppers and the tender snap of snow peas bring a lively contrast to the hearty chicken.
The vegetables, cooked just until tender, maintain their bright hues and crisp textures. This is essential for a stir-fry that really pops. A tip to enhance each bite: allow the sauce to thicken before reintroducing the chicken. It ensures the savory soy blend clings beautifully to every piece. Sculpted mushrooms and sliced onions round out the sensory experience, making this dish both visually and texturally appealing.
Once you serve the stir-fry over steaming hot rice, a sprinkle of toasted sesame seeds adds a subtle crunch and a rich, fragrant finish. Sharing this dish at the table encourages communal enjoyment and conversational ease. Each forkful offers a balance of savory, fresh, and subtly sweet flavors, making it a delightful choice for any gathering. Whether for a weeknight dinner or a casual get-together, it promises a satisfying and memorable meal.
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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