Sesame Ginger Chicken with Veggie Stir-Fry
Asian-Inspired Sesame Ginger Chicken with Rainbow Vegetable Medley
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil, divided
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon cornstarch
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 carrots, julienned
1 cup snow peas, trimmed
1 small broccoli head, cut into florets
1 small red onion, thinly sliced
2 tablespoons sesame seeds
3 green onions, sliced
1/4 cup fresh cilantro, chopped (optional)
Salt and pepper to taste
Directions:
In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, half of the minced ginger, half of the minced garlic, and honey.
Add the chicken strips to the marinade, toss to coat evenly, and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
In a small bowl, combine remaining 1 tablespoon soy sauce with 1/4 cup water and cornstarch. Whisk until smooth and set aside.
Heat 1 tablespoon sesame oil in a large wok or skillet over high heat.
Add the marinated chicken (discarding excess marinade) and stir-fry for 4-5 minutes until chicken is golden and cooked through. Remove chicken and set aside.
In the same wok, add the remaining ginger and garlic, stir for 30 seconds until fragrant.
Add all the vegetables (bell peppers, carrots, snow peas, broccoli, and red onion) and stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return the chicken to the wok, pour in the cornstarch mixture, and stir well.
Cook for another 1-2 minutes until the sauce thickens and coats everything evenly.
Remove from heat, sprinkle with sesame seeds and green onions.
Garnish with fresh cilantro if desired and serve hot over steamed rice or noodles.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings