Sesame Chicken Stir Fry with Fresh Vegetables and Garlic Ginger Sauce
This vibrant stir fry combines tender chicken strips with crisp broccoli, bell peppers, snow peas, and onions in a savory-sweet sauce. The garlic-ginger base with soy sauce and brown sugar creates a balanced umami flavor, while toasted sesame seeds add a nutty finish. Perfect for busy weeknights when you want a complete meal that's both healthy and satisfying. The high-heat cooking method ensures vegetables stay tender-crisp while the chicken remains juicy, making this a restaurant-quality dish you can easily prepare at home.
Ingredients
- 1 can (14 1/2 oz) chicken broth
- 2 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 ½ tsps McCormick garlic, minced
- ¾ tsp McCormick ginger, ground
- ¼ tsp McCormick red pepper, crushed
- 2 tbsp oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 cup broccoli florets
- 1 cup red bell pepper, thinly sliced
- 1 cup snow peassugar snap peas1:1vegetable
similar crunch and sweetness
- 1 cup onion, sliced
- 2 tsps McCormick Gourmet Organic sesame seed, toasted
Instructions
- 1
Mix broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper in small bowl until smooth and set aside
- 2
Heat oil in large nonstick skillet on medium-high heat
- 3
Add chicken in batches and stir fry for 5 minutes or until cooked through, then remove from skillet
- 4
Add vegetables to skillet and stir fry for 3 minutes until tender-crisp
- 5
Return chicken to skillet
- 6
Stir soy sauce mixture and add to skillet, stirring constantly
- 7
Bring to boil on medium heat and boil for 1 minute or until sauce is slightly thickened
- 8
Sprinkle with sesame seeds and serve
Tips
Cut chicken and vegetables into uniform sizes for even cooking and professional presentation
Have all ingredients prepped before starting since stir frying moves quickly and requires constant attention
Let the sauce come to a full boil to activate the cornstarch and achieve proper thickening
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Prep vegetables and cut chicken up to 1 day ahead, store separately
Serve immediately over steamed rice or noodles while hot
Common Mistakes
Don't overcrowd the pan when cooking chicken to avoid steaming instead of searing
Stir the cornstarch mixture before adding to prevent lumps in the sauce
Substitutions
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add them directly from frozen and increase cooking time by 1-2 minutes. Thaw and drain excess water first for best texture.
What if I don't have sesame seeds?
You can omit them or substitute with toasted sliced almonds or chopped peanuts for a different but delicious nutty flavor.
How long will this keep in the refrigerator?
Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until heated through.