Sesame Ginger Chicken Stir Fry

$- 1 pound boneless, skinless chicken thighs, thinly sliced into strips - 2 cups mixed bell peppers (red, yellow, green), sliced into strips - 2 cups broccoli florets, cut into bite-sized pieces - 2 tablespoons sesame oil, divided - 1/4 cup low-sodium soy sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 2 green onions, chopped - Sesame seeds {{ingredient_image_2}} Start by taking a mixing bowl. Add the sliced chicken thighs. Pour in half the sesame oil. Then, add the soy sauce, honey, minced garlic, and grated ginger. Mix well to coat all the chicken. Let it sit for 15 to 20 minutes. This step is key. It allows the flavors to soak in. Next, heat a large wok or skillet over medium-high heat. Add the remaining sesame oil. When the oil shimmers, place the marinated chicken in a single layer. Stir-fry for 5 to 7 minutes. Cook until the chicken turns brown and is no longer pink inside. Remove the chicken and set it aside on a plate. Cover it to keep warm. Now, in the same skillet, add the sliced bell peppers, onion, and broccoli florets. Stir-fry these vegetables for about 4 to 5 minutes. You want them tender but still crisp. Keeping their bright color is important for both taste and look. Return the cooked chicken to the skillet with the veggies. Pour in the reserved marinade. Bring it to a gentle simmer. Stir in the cornstarch mixture. This will thicken the sauce. Cook for an extra 1 to 2 minutes, until the sauce coats everything well. Finally, remove from heat. Garnish with chopped green onions and sesame seeds for a tasty finish. To get the best flavor, marinate the chicken longer. A good marination time is 30 minutes to an hour. This lets the chicken soak up all the tasty flavors. You can even marinate it overnight. Just keep it in the fridge. The longer it sits, the more the garlic, ginger, and soy sauce will mix into the meat. For even cooking, cut the chicken and veggies into similar sizes. This way, everything cooks at the same rate. Start with the chicken first. Make sure your skillet is hot before adding the chicken. This helps it brown nicely. Stir the chicken often. It helps prevent it from sticking and ensures even cooking. When you add the veggies, don’t overcrowd the pan. Cook them in batches if needed. Serve your Sesame Ginger Chicken Stir Fry with fluffy steamed rice or noodles. These sides soak up the sauce and balance the meal. You can also add a side of fresh salad or spring rolls for crunch. For an extra touch, drizzle with more sesame oil before serving. Enjoy this dish family-style in a big bowl. It looks great and invites everyone to dig in! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 20 minutes to enhance the flavor. For even better results, marinate it overnight in the refrigerator. High Heat is Key: Ensure your skillet or wok is hot enough before adding the chicken. This helps achieve a nice sear and keeps the chicken juicy. Use Fresh Ingredients: Fresh ginger and garlic make a significant difference in flavor. Try to use freshly minced garlic and finely grated ginger for the best taste. Customize Your Veggies: Feel free to swap in your favorite vegetables based on what's in season or what you have on hand. Snap peas, carrots, and snow peas are great alternatives. {{image_4}} You can swap the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Use about 1 pound of shrimp, peeled and deveined. Stir-fry the shrimp for 3 to 4 minutes until pink. For tofu, use firm or extra-firm tofu. Press it to remove extra water, then cut it into cubes. Stir-fry the tofu until golden brown, about 5 to 7 minutes. Both options keep the dish fresh and tasty. Feel free to change up the vegetables based on what you have. Seasonal veggies like snap peas, carrots, or zucchini work great. You can add mushrooms for a meaty texture or bok choy for a nice crunch. Just remember to keep the colors bright for a beautiful dish. Aim for 4 cups of mixed vegetables to keep it balanced and healthy. To make the stir fry even better, add spices or sauces. A pinch of red pepper flakes can spice things up. You can also drizzle in some sriracha for a kick. If you love sweetness, add a bit more honey or even some orange juice for a citrus touch. These small changes can really elevate the taste of your dish. Experiment to find your perfect blend! To store your leftover Sesame Ginger Chicken Stir Fry, place it in an airtight container. Make sure to cool it to room temperature before sealing. This helps prevent moisture buildup. Refrigerate the stir fry within two hours to keep it safe to eat. It’s best to enjoy it within three to four days. If you want to save the stir fry for later, freezing is a great option. Divide it into smaller portions and use freezer-safe containers or bags. Remove as much air as possible to avoid freezer burn. For best quality, eat it within three months. When ready to eat, thaw it in the fridge overnight. Reheat it in a pan over medium heat until hot. In the fridge, Sesame Ginger Chicken Stir Fry lasts about three to four days. If you freeze it, aim to eat it within three months for the best flavor. Always check for any signs of spoilage before eating, like off smells or changes in texture. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. They can work well in this recipe. However, chicken thighs provide more flavor and stay moist. If you prefer a tender bite, stick with thighs. If you want a gluten-free option, try tamari sauce. It tastes similar but lacks gluten. For a low-sodium choice, use reduced-sodium soy sauce. Coconut aminos is also a great option. It’s sweet and less salty, making it a nice alternative. To add heat, include red pepper flakes while cooking. Start with a small amount and adjust to taste. You can also use sriracha or chili oil for extra spice. For a fresh kick, slice up fresh jalapeños and toss them in during the stir-fry. You can now cook a tasty Sesame Ginger Chicken Stir Fry with ease. We covered the main ingredients, like chicken thighs and colorful veggies. Together, they make a great meal. Marinating adds flavor, while stir-frying keeps everything crisp. Feel free to try different proteins and vegetables to match your taste. Remember to store leftovers properly for later enjoyment. This dish is not just easy; it’s also versatile. You now have the tools to create a wonderful meal at home. Enjoy your cooking!$

Sesame Ginger Chicken Stir Fry

A flavorful stir fry featuring marinated chicken thighs, vibrant vegetables, and a savory sauce.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Ingredients

1 pound boneless, skinless chicken thighs, thinly sliced into strips
2 tablespoons sesame oil, divided
2 cups mixed bell peppers (red, yellow, green), sliced into strips
1 medium onion, thinly sliced
2 cups broccoli florets, cut into bite-sized pieces
2 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1 quarter cup low-sodium soy sauce
1 tablespoon honey
2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening sauce)
2 green onions chopped (for garnish)
to taste sesame seeds (for garnish)

Instructions

In a mixing bowl, combine the sliced chicken thighs with half of the sesame oil, soy sauce, honey, minced garlic, and grated ginger. Toss the ingredients thoroughly to ensure the chicken is evenly coated. Allow the chicken to marinate for 15 to 20 minutes for the flavors to meld.
Heat a large wok or skillet over medium-high heat and add the remaining sesame oil. Once the oil is shimmering, add the marinated chicken to the pan in a single layer. Stir-fry for 5 to 7 minutes, or until the chicken is fully cooked, browned, and no longer pink in the center. Remove the chicken from the skillet and transfer it to a plate, covering it to keep warm.
In the same skillet, add the sliced bell peppers, onion, and broccoli florets. Stir-fry the vegetables for 4 to 5 minutes, or until they are tender yet still crisp, maintaining their vibrant color.
Return the cooked chicken to the skillet with the vegetables. Pour in the reserved marinade and bring the mixture to a gentle simmer. Stir in the cornstarch mixture and cook for an additional 1 to 2 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Once the sauce has thickened to your desired consistency, remove the skillet from heat. Garnish the stir fry with chopped green onions and a sprinkle of sesame seeds for added texture and visual appeal.

Notes

Serve with steamed rice or noodles for a complete meal.

Keyword chicken, ginger, quick meal, sesame, stir fry