Sesame Chicken Stir Fry
A quick and easy weeknight meal that will satisfy your craving for take-out!
Servings: 4 servings
Calories: 294kcal
Ingredients
- 2 boneless, skinless chicken breasts (14 oz / 400 g), cut into 1-inch pieces
- 1 tablespoon + 1 ½ teaspoon cornstarch, divided
- 4 teaspoon toasted sesame oil, divided
- 1 tablespoon + 1 teaspoon avocado oil, divided
- 4 tbsp. soy sauce, divided
- 1 cup chicken broth, divided
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- ½ lb broccoli florets, 3 cups, cut into 1-inch pieces, stalks peeled and sliced ¼” thick
- 1 medium carrot, peeled and sliced ¼” thick
- 1 clove garlic, minced
- 1 tablespoon toasted sesame seeds
- ½ teaspoon crushed chili flakes, optional
Optional garnishes
- Toasted sesame seeds
- Sliced green onions
- Sriracha sauce or other hot sauce
Instructions
Chicken
- In a large bowl whisk together ½ teaspoon cornstarch, 2 tsp. sesame oil, 1 teaspoon avocado oil, and 1 tablespoon soy sauce. Add chicken pieces and stir to coat well.
Sauce
- In a separate bowl whisk together ¾ cup chicken broth, 3 tablespoon soy sauce, 2 teaspoon sesame oil, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 tbsp. + 1 teaspoon cornstarch. Set aside
Stir-fry
- Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat. Add chicken and increase the heat to high. Cook, stirring constantly, until no longer pink inside. Remove from heat and with a slotted spoon, transfer to a plate and tent with foil.
- Place the pan back onto medium-high heat. Add the broccoli, carrots, and ¼ cup chicken broth. Cover and let the vegetables steam for about 2 minutes or until broccoli starts to soften. Remove cover and stir/toss the vegetables until the remaining liquid has evaporated. Add the garlic and chili flakes, if using. Stir for 1 minute.
- Stir the sauce ingredients again and add to the pan with the chicken and any accumulated juices. Bring the sauce to a boil and cook until thickened. Sprinkle with toasted sesame seeds and serve.
Notes
STORAGE - Sesame stir-fry will keep in the fridge for 3-4 days. This stir-fry can be frozen but the sauce will thin out after thawing.
SERVE WITH - Stir-frys are typically served with white rice (jasmine is my fave) but if you are looking for low-carb options try it with zucchini noodles sauteed in butter for 2-3 minutes, cauliflower rice, black or red rice, or just on it’s own! NUTRITION FACTS - are based on one serving (¼ of this recipe), excluding rice or whatever you are serving it with. Please note, these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate these numbers.
SERVE WITH - Stir-frys are typically served with white rice (jasmine is my fave) but if you are looking for low-carb options try it with zucchini noodles sauteed in butter for 2-3 minutes, cauliflower rice, black or red rice, or just on it’s own! NUTRITION FACTS - are based on one serving (¼ of this recipe), excluding rice or whatever you are serving it with. Please note, these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate these numbers.
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 14g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 994mg | Potassium: 363mg | Fiber: 3g | Sugar: 7g