Description
There’s something incredibly satisfying about making a quick and flavorful stir-fry at home. It’s one of those meals that feels both effortless and special at the same time. This Sesame Chicken Stir-Fry is packed with vibrant veggies, tender chicken, and a perfectly balanced savory-sweet sauce.
Growing up, takeout nights were a treat, and sesame chicken was always a favorite. But let’s be honest—restaurant versions can be heavy and loaded with extra sugar and oil. That’s why I love recreating this dish at home, where I can control the ingredients while still keeping all those bold, crave-worthy flavors. This recipe is great for busy weeknights, meal prep, or when you’re simply in the mood for something quick, wholesome, and absolutely delicious.
Ingredients
For the Stir-Fry:
- 1 ½ lbs chicken breast, cut into bite-sized pieces
- 2 tablespoons avocado oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas
- 1 small carrot, julienned
- 1 small zucchini, sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
For the Sauce:
- ¼ cup low-sodium soy sauce or coconut aminos
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch (or arrowroot powder)
- ¼ cup chicken broth
- 1 teaspoon rice vinegar
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
In a small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, chicken broth, rice vinegar, and red pepper flakes. Set it aside so the flavors can meld while you cook the chicken and veggies.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, making sure not to overcrowd the pan. Let them sear undisturbed for about 3-4 minutes, then stir and cook for another 3-4 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of avocado oil. Toss in the garlic and ginger, cooking for about 30 seconds until fragrant. Then, add the bell peppers, snap peas, carrots, and zucchini. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the pan and pour in the sauce. Stir well to coat everything evenly. Let it cook for another 2-3 minutes, stirring frequently, until the sauce thickens and everything is nicely glazed.
Remove from heat and sprinkle with sesame seeds and green onions. Serve immediately over steamed rice, quinoa, or cauliflower rice for a low-carb option.
Notes
- Feel free to swap out the vegetables based on what you have on hand. Broccoli, mushrooms, or baby bok choy would all work beautifully.
- If you don’t have avocado oil, you can substitute it with olive oil or sesame oil for a stronger flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.