Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce or tamari for a gluten-free option
- 2 tablespoons honey or maple syrup for natural sweetness
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch or arrowroot powder
- 1/4 cup toasted sesame seeds
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: chopped scallions and extra sesame seeds for garnish
Instructions
- In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of salt. Toss the chicken pieces in this mixture and let sit for 10 minutes.
- Whisk together remaining soy sauce, honey, rice vinegar, and cornstarch until smooth to prepare the sesame sauce.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook garlic and ginger for 30 seconds until fragrant. Add broccoli and bell peppers, stir-fry for 3-4 minutes until tender yet crisp.
- Return the cooked chicken to the skillet. Pour the sesame sauce over the chicken and vegetables, stirring to coat. Cook for 2-3 minutes until sauce thickens. Garnish with toasted sesame seeds and scallions if desired.
Notes
- Allow the dish to cool before storing in an airtight container. Refrigerate for up to 3 days.
- Reheat in microwave or on stovetop, adding a splash of water or sesame oil to maintain moisture.
- You can customize with your favorite vegetables like snap peas or carrots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten-Free (if using tamari), Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 330 Kcal
- Sugar: 9g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg