Sesame Chicken Stir-Fry with Snow Peas & Carrots
A quick and nutritious stir-fry featuring tender chicken, vibrant vegetables, and a flavorful sesame sauce, perfect for busy weeknights or impressing guests.
Ingredients
For the Chicken Marinade
- 1.5 lbs chicken breasts or thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp black pepper
For Cooking
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 cup snow peas
- 1 cup carrots, thinly sliced
- 1 medium red bell pepper, sliced
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sesame seeds (for garnish)
- 1/2 tsp crushed red pepper flakes (optional)
To Serve
- 2 cups cooked rice
Instructions
Preparation
- In a bowl, mix together the chicken, soy sauce, rice vinegar, sesame oil, cornstarch, and black pepper. Let the chicken marinate for about 10–15 minutes.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and water. Set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5–7 minutes, or until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add a little more oil if needed. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add snow peas, carrots, and red bell pepper, and stir-fry for 3–4 minutes until tender-crisp.
- Return the cooked chicken to the pan with vegetables. Pour in the sesame sauce and toss to coat. Cook for another 2 minutes.
- Serve over a bed of cooked rice, garnished with sesame seeds and optional crushed red pepper flakes.
Notes
For maximum flavor, let the chicken marinate longer, if time allows. Cut the vegetables uniformly for even cooking and a beautiful presentation. Make sure your skillet or wok is hot enough before adding the chicken to ensure a nice sear.