Sesame Soy Chicken Stir Fry

The first time I made this stir fry, I was rushing to get dinner on the table before a friend came over. I had no plan other than chicken and whatever vegetables I could find in the crisper drawer. That impromptu meal ended up being better than anything I had followed from a cookbook, and it has been our go-to weeknight dinner ever since.

Last winter my sister was recovering from surgery and I brought her a batch of this stir fry. She texted me two hours later saying she had already eaten the entire container and asked if I could teach her how to make it. Now she makes it for her family every Tuesday night.

Ingredients

• Chicken breast: Slice against the grain into thin strips for tender bites that cook quickly
• Red bell pepper: Adds sweetness and vibrant color that makes the dish feel special
• Broccoli florets: Use fresh broccoli for the best texture, though frozen works in a pinch
• Carrot: Julienned carrots look beautiful and add a satisfying crunch
• Snap peas: Leave them whole for easy eating and bursts of sweetness
• Garlic and ginger: Fresh aromatics make all the difference, so avoid powdered versions
• Soy sauce: Low sodium gives you control over the salt level while maintaining depth
• Sesame oil: Toasted sesame oil has a nutty aroma that defines the dish
• Honey: Balances the salty soy sauce and helps the sauce cling to the ingredients
• Rice vinegar: Adds a bright acidity that cuts through the richness
• Cornstarch: Mixed with water, it creates the glossy restaurant-style coating
• Sriracha: Optional, but a little heat makes the flavors pop

Instructions

Prepare the sauce:

Whisk together the soy sauce, sesame oil, honey, rice vinegar, cornstarch-water mixture, and sriracha in a small bowl until smooth. Let it sit while you prep the other ingredients.

Cook the chicken:

Heat half the oil in a large wok or skillet over medium-high heat. Add the sliced chicken and stir fry until cooked through and lightly golden, about 4 to 5 minutes. Remove and set aside on a plate.

Cook the vegetables:

Add the remaining oil to the pan. Add garlic, ginger, and all vegetables except green onions. Stir fry for 3 to 4 minutes, until veggies are crisp-tender and bright in color.

Combine everything:

Return the chicken to the pan. Pour in the sauce and toss everything to coat. Stir fry for 2 to 3 minutes until the sauce thickens and coats everything beautifully. Add green onions last.

Serve immediately:

Scoop over steamed rice or noodles and top with sesame seeds and cilantro while still hot.

Save

This recipe became a staple during our first year of marriage when we were learning to cook together on a tight budget. We would make a huge batch on Sundays and eat it throughout the week for lunch. Now whenever I make it, it reminds me of those cozy evenings in our tiny apartment kitchen.

Getting the Right Texture

The secret to restaurant-style stir fry is high heat and keeping the ingredients moving in the pan. Do not be afraid of the sizzle and occasional smoke, that is where the flavor develops. Work in batches if your pan feels crowded.

Making It Your Own

I have swapped in sliced mushrooms, bok choy, and even zucchini when that was what I had on hand. The sauce works with almost any vegetable combination, so use what you enjoy or what needs to be used up.

Serving Suggestions

Steamed jasmine rice is my favorite base, but brown rice adds a nutty flavor and extra fiber. For a low-carb version, serve over cauliflower rice or enjoy it on its own as a light meal. Leftovers reheat beautifully in the microwave or back in a hot skillet.

• Cook rice before starting the stir fry so everything is ready at the same time
• Double the sauce if you love extra flavor and want leftovers for lunch
• Keep a container of pre-cut vegetables in the fridge for even faster weeknight meals

Save

This stir fry comes together so fast that it has saved me on countless busy nights. I hope it becomes one of those reliable recipes you turn to again and again.

Common Questions

→ Can I make this dish ahead of time?

You can prep the ingredients in advance—slice the chicken and vegetables, and mix the sauce up to 24 hours ahead. Store everything separately in the refrigerator. The stir fry cooks quickly, so it's best finished just before serving for optimal texture and flavor.

→ What vegetables work best in this stir fry?

Bell peppers, broccoli, carrots, and snap peas provide great color and crunch. You can also add mushrooms, baby corn, snow peas, or bok choy. The key is to cut vegetables into uniform pieces so they cook evenly and maintain their crisp-tender texture.

→ How can I make this vegetarian?

Substitute the chicken with firm tofu cubes or tempeh. Press and drain the tofu first, then pan-fry until golden before adding the vegetables. You may want to increase the vegetables slightly to make the portion more substantial.

→ Is the sauce spicy?

The sauce has mild heat from the optional sriracha. If you prefer more spice, increase the amount or add fresh chili slices. For a milder version, simply omit the sriracha entirely—the sesame and soy flavors still shine through beautifully.

→ What's the best way to serve this?

This dish pairs perfectly with steamed jasmine rice, brown rice, or noodles like udon or soba. The sauce clings beautifully to starch, making each bite flavorful. You can also serve it over cauliflower rice for a low-carb option.

→ Why does the sauce use cornstarch?

Cornstarch acts as a thickener, giving the sauce a glossy, velvety texture that coats the chicken and vegetables. Mixing it with cold water before adding prevents lumps from forming. If you prefer a thinner sauce, simply reduce or omit the cornstarch.