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- 1 lb boneless, skinless chicken thighs, thinly sliced - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 cup sugar snap peas - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 green onions, sliced - 1 tablespoon sesame seeds - Salt and pepper to taste - You can add more vegetables like carrots or snap peas for extra crunch. - For a gluten-free meal, use tamari instead of soy sauce. - A large skillet or wok works best for stir-frying. - Use a sharp knife and cutting board for quick prep. - Have mixing bowls ready for sauces and marinating. {{ingredient_image_1}} To start, I take one pound of boneless, skinless chicken thighs and slice them thin. This helps the chicken cook quickly and evenly. I then place the sliced chicken in a large bowl. I add salt and pepper for flavor. Marinate the chicken for about 15 minutes. This step makes a big difference in taste. The longer the chicken sits, the better it tastes. Tips for optimal flavor: - Use fresh chicken for the best taste. - Don’t skip the marinating step. It really enhances the flavor. Next, I make the sauce. In a small bowl, I whisk together three tablespoons of soy sauce, one tablespoon of honey, and one tablespoon of rice vinegar. I also add half of the sesame seeds. This mix gives the dish a sweet and tangy kick. I set this sauce aside for later. Storage tips for leftovers: - Store any leftover sauce in a sealed container in the fridge. - Use the sauce within a week for the best flavor. Now, I heat one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, I add the marinated chicken. I stir-fry the chicken until it turns golden brown and is fully cooked, about 5 to 7 minutes. After that, I remove the chicken from the skillet and set it aside. Then, I add another tablespoon of sesame oil to the same skillet. I sauté two cloves of minced garlic and one tablespoon of minced ginger for about 30 seconds. The smell is amazing! After that, I toss in the sliced bell pepper, one cup of broccoli florets, and one cup of sugar snap peas. I stir-fry the veggies for 3 to 4 minutes until they are tender but still crisp. Now it’s time to bring it all together. I return the cooked chicken to the skillet with the veggies. I pour the prepared sauce over everything. I make sure to toss everything together well. This ensures an even coating of sauce on the chicken and vegetables. I heat everything through for another 2 to 3 minutes. To finish, I sprinkle the remaining sesame seeds and sliced green onions over the stir fry. This adds a nice crunch and color. I love serving this dish with steamed rice or noodles. It makes for a complete meal that everyone will enjoy. - Stir-frying cooks food quickly. Use high heat and work fast. - Cut chicken and veggies into small, even pieces for even cooking. - Preheat your skillet or wok before adding oil. This prevents sticking. - Always stir while cooking to avoid burning. - Add a splash of lime juice for brightness. - Try a pinch of red pepper flakes for heat. - Balance flavors with sweet ingredients like honey and salty soy sauce. - Fresh herbs like cilantro can add a pop of flavor at the end. - Chop all veggies ahead of time. Store them in the fridge for quick access. - Marinate chicken the night before for deeper flavor. - You can use frozen vegetables to save time. Just add them directly to the pan. - Pre-mix your sauce and keep it in the fridge for quick meals. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 15 minutes; this enhances the flavor and tenderness of the meat. Prep Your Ingredients Ahead: To ensure a smooth cooking process, chop all vegetables and measure out sauces before cooking begins. Use High Heat: Stir-frying requires high heat for quick cooking. This helps retain the crispness of the vegetables and the juiciness of the chicken. Customize Your Veggies: Feel free to substitute or add your favorite vegetables like carrots, snap peas, or mushrooms for a personal touch! {{image_2}} You can swap the chicken for tofu or shrimp. Tofu works great for a plant-based meal. It absorbs flavors well. Just press it first to remove extra water. Cut it into cubes and sauté until golden. Shrimp cooks quickly and adds a sweet taste. Use about one pound of shrimp for a nice protein boost. Other meat options include beef or pork. Thinly slice them and marinate like chicken. This adds depth to the dish. Get creative with your veggies! You can mix in carrots, snow peas, or zucchini. They add color and crunch. Seasonal veggies like asparagus in spring or squash in fall work well too. Just remember to cut them into similar sizes to cook evenly. Try adding leafy greens like bok choy or spinach. They wilt nicely and add nutrition. Adjust the sauce to fit your taste. If you prefer more sweetness, add extra honey. For a saltier flavor, increase the soy sauce. You can also add extra flavors. A splash of lime juice gives a fresh twist. Try adding sriracha for some heat. A sprinkle of toasted sesame oil boosts the nutty taste. Store your leftover Sesame Ginger Chicken Stir Fry in an airtight container. This keeps it fresh. You can enjoy it for up to three days in the fridge. If you want the best taste, eat it within two days. To freeze, place the cooled stir fry in a freezer-safe bag. Remove as much air as possible. This prevents freezer burn. The stir fry can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a skillet over medium heat until hot. For meal prep, divide the stir fry into portions. Use small containers for easy grab-and-go meals. Each portion is perfect for lunch or dinner. You can pair it with rice or noodles for a quick meal. This way, you save time on busy days while enjoying tasty food! Sesame Ginger Chicken Stir Fry lasts about 3 to 4 days in the fridge. To store it, let it cool down first. Place it in an airtight container. This keeps the flavors fresh and the chicken moist. When you're ready to eat, just reheat it on the stove or microwave until hot. Yes, you can make this dish gluten-free. Use tamari instead of soy sauce. Tamari is a great substitute that keeps the same flavor. Make sure all other sauces, like rice vinegar, are also gluten-free. Always check labels for hidden gluten ingredients. You can serve this stir fry with: - Steamed rice - Quinoa - Cauliflower rice - Noodles These options add a nice base to your meal. You can also serve it with a side salad for extra crunch and freshness. To add some heat, try these tips: - Add red pepper flakes while cooking. - Mix in a splash of sriracha to the sauce. - Use fresh sliced chili peppers in the stir fry. Start with a little, then taste before adding more. You can always add more spice, but it’s hard to take it out! Yes, you can use frozen vegetables. They make cooking quick and easy. Just add them to the pan straight from the freezer. You might need to cook them a bit longer. Make sure they are heated through. They can still taste great and keep their crunch! This article covered the essential ingredients and steps for making a tasty Sesame Ginger Chicken Stir Fry. You learned about main and optional ingredients, key equipment, and how to prepare the dish from start to finish. Consider trying different vegetables and proteins to keep meals exciting. Remember, meal prep and proper storage help you enjoy this dish longer. Use this guide to create a flavor-packed meal that fits your taste and needs. Enjoy cooking!

Sesame Ginger Chicken Stir Fry

A quick and flavorful stir fry featuring tender chicken thighs, vibrant vegetables, and a savory sesame ginger sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 whole bell pepper (red or yellow), sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 whole green onions, sliced
  • 1 tablespoon sesame seeds
  • to taste salt and pepper

Instructions
 

  • In a large bowl, combine the sliced chicken thighs with salt and pepper. Let them marinate for about 15 minutes for better flavor.
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, and half of the sesame seeds. Set aside.
  • Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of sesame oil. Sauté minced ginger and garlic for about 30 seconds until fragrant, then add sliced bell pepper, broccoli florets, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but crisp.
  • Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and veggies. Toss everything together until well coated and heated through, about 2-3 minutes.
  • Sprinkle the remaining sesame seeds and sliced green onions over the stir fry before serving.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword chicken, ginger, quick meal, sesame, stir fry