If you’ve been searching for a vibrant, flavorful dinner that’s both quick and satisfying, this Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe is exactly what your weeknight needs. It perfectly balances tender chicken pieces with a colorful medley of crisp vegetables, all enveloped in a luscious sauce that delivers a lovely harmony of sweet, savory, and nutty notes. Each bite offers a delightful mix of textures and bright flavors that make it feel like a special meal, even on the busiest of evenings.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients that bring together a perfect blend of taste and texture. Each component plays a crucial role in building layers of flavor — from the succulent chicken thighs to the fresh veggies and that irresistible sesame-ginger sauce.
- Low-sodium chicken broth (½ cup): Adds depth and moisture to the sauce without overpowering the other flavors.
- Water (¼ cup): Helps achieve the right sauce consistency when combined with broth and soy sauce.
- Low-sodium soy sauce (¼ cup): Provides the classic umami base that ties the dish together.
- Honey (2 tablespoons): Balances the savory elements with a subtle sweetness.
- Cornstarch (1 tablespoon): Thickens the sauce to a perfect glaze that clings to chicken and veggies.
- Toasted sesame oil (2 teaspoons): Imparts a nutty, aromatic finish critical for that authentic stir fry flavor.
- Olive oil (2 tablespoons): Used for cooking the chicken and vegetables to achieve a slight golden sear.
- Boneless, skinless chicken thighs (1 pound): Offers juicy, tender meat that stays moist during stir-frying.
- Carrot (½, sliced): Adds a sweet, crunchy textural contrast and bright orange color.
- Broccoli florets (2 cups): Bring a fresh green crunch along with nutritional goodness.
- Red bell pepper (1, sliced): Offers a pop of sweetness and vibrant red hues.
- Mushrooms (8 ounces, sliced): Lend earthiness and a meaty texture to the mix.
- Onion (½, chopped): Provides a mild sharpness and sweetness when sautéed.
- Garlic (4 cloves, minced): Packs a punch of aromatic zest that awakens the dish.
- Fresh ginger (1 teaspoon, minced): Delivers a warm, slightly spicy note that complements the sauce beautifully.
- Green onion (1, sliced; optional): Adds a fresh, crisp garnish for visual and flavor enhancement.
- Sesame seeds (1 tablespoon; optional): Sprinkled on top for a toasty crunch and extra nuttiness.
- Cooked jasmine rice (3 cups): The perfect fluffy base to soak up all the flavorful sauce.
How to Make Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe
Step 1: Prepare the Sauce
Start by whisking together the low-sodium chicken broth, water, soy sauce, honey, cornstarch, and toasted sesame oil in a small bowl. This sauce is the heart of the dish, balancing sweet, savory, and nutty flavors in a luscious glaze that will coat the chicken and vegetables beautifully once cooked.
Step 2: Cook the Chicken
Heat olive oil in a wok or large sauté pan over medium-high heat until it shimmers. Add the bite-sized chicken thigh cubes in a single layer and let them sear until golden brown, about 5 to 7 minutes. This step is crucial because the caramelization creates a deeper flavor and juicy texture. Once cooked through, remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
Next, toss in the sliced carrot, broccoli florets, red bell pepper, mushrooms, and chopped onion. Cook, stirring often, for 3 to 4 minutes until they’re crisp tender — you want vibrant veggies that still have a bit of bite to add great texture and freshness to the dish.
Step 4: Add Garlic and Ginger
Stir in the minced garlic and fresh ginger, cooking for just 30 to 60 seconds until fragrant. This quick step releases their wonderful aromas, creating a warm base that amplifies the flavor of the stir fry sauce.
Step 5: Combine Everything
Pour the prepared sauce into the pan with the vegetables, then add the cooked chicken back in. Stir frequently as the sauce thickens, coating every piece of chicken and vegetable with that glossy, delicious sesame-ginger goodness. The sauce should cling perfectly, making each bite irresistibly flavorful.
Step 6: Garnish and Serve
Finish by sprinkling sliced green onion and sesame seeds on top for an extra layer of flavor and texture. Serve your Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe over a bed of steaming jasmine rice to soak up all the saucy, tasty goodness.
How to Serve Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe
Garnishes
Adding sliced green onions and toasted sesame seeds on top not only offers extra texture and nutty aroma but also elevates the look, making it irresistible. Fresh herbs like cilantro can also be sprinkled for a different twist that brightens the dish further.
Side Dishes
This stir fry pairs beautifully with simple steamed jasmine rice, which balances the bold flavors. Alternatively, try it with quinoa or cauliflower rice for a low-carb option. A light cucumber salad or pickled vegetables on the side can add crispness and a cooling contrast.
Creative Ways to Present
For a fun twist, serve this Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe in lettuce cups or over noodles instead of rice. Presenting it family-style in a colorful bowl garnished with extra green onions and sesame seeds makes for a vibrant, inviting centerpiece on your dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover stir fry in an airtight container in the refrigerator for up to 3 days. This dish holds up well, and flavors may even develop further after resting overnight.
Freezing
Freezing is possible, though the texture of some vegetables like bell peppers and broccoli might soften after thawing. If you plan to freeze, keep chicken and sauce separate from vegetables, and reheat gently to avoid overcooking.
Reheating
Reheat leftovers in a skillet over medium heat, stirring frequently until warmed through. Adding a splash of water or broth can help loosen the sauce if it thickens too much after refrigeration.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine if you prefer leaner meat, but be careful not to overcook it to keep it tender and juicy.
Is there a substitute for cornstarch in the sauce?
You can use arrowroot powder or tapioca starch as alternatives to cornstarch. They all help thicken the sauce effectively.
Can I make this recipe vegetarian?
Yes! Swap chicken for firm tofu or tempeh and use vegetable broth instead of chicken broth to keep all the flavors vibrant and satisfying.
How spicy is this stir fry?
This particular recipe is mild and meant to highlight the sesame-ginger sauce flavors. You can add chili flakes or fresh chili if you want to turn up the heat.
What rice is best for serving with this stir fry?
Jasmine rice is ideal because of its fragrant aroma and slightly sticky texture, which complements the sauce and keeps the dish cohesive.
Final Thoughts
This Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe is a wonderful way to bring excitement and warmth to your dinner table with minimal effort. The blend of tender chicken, crisp vegetables, and that luscious, homemade sauce is comfort food at its best and sure to become one of your favorites. Give it a try—you might just find yourself reaching for this recipe again and again!
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Chicken Stir Fry with Vegetables and Sesame-Ginger Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Description
This vibrant Chicken Stir Fry recipe features tender chicken thighs and colorful vegetables cooked in a flavorful homemade stir fry sauce. Ready in just 35 minutes, it delivers a perfect balance of savory, sweet, and aromatic tastes, making it an ideal quick and healthy weeknight dinner served over jasmine rice.
Ingredients
Sauce Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup water
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
- ½ carrot, sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 8 ounces mushrooms, sliced
- ½ onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon minced fresh ginger
Garnishes
- 1 green onion, sliced (optional)
- 1 tablespoon sesame seeds (optional)
For Serving
- 3 cups cooked jasmine rice
Instructions
- Make the sauce: In a small bowl, whisk together low-sodium chicken broth, water, low-sodium soy sauce, honey, cornstarch, and toasted sesame oil until smooth. Set this stir fry sauce aside for later use.
- Cook the chicken: Heat olive oil in a wok or large sauté pan over medium-high heat until it shimmers. Add the cubed chicken thighs in a single layer and cook, stirring occasionally, for about 5 to 7 minutes or until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set it aside.
- Cook the vegetables: In the same pan, add the sliced carrot, broccoli florets, red bell pepper, sliced mushrooms, and chopped onion. Stir frequently and cook for 3 to 4 minutes until the vegetables become crisp-tender but still retain their vibrant color.
- Add aromatics: Add the minced garlic and fresh ginger to the vegetables. Stir and cook for an additional 30 to 60 seconds until the garlic becomes fragrant, taking care not to burn it.
- Combine and thicken: Pour the prepared stir fry sauce into the pan along with the cooked chicken pieces. Stir continuously while cooking until the sauce thickens and evenly coats the chicken and vegetables, about 2 to 3 minutes.
- Garnish and serve: Remove the stir fry from heat. Garnish with sliced green onion and sesame seeds if desired. Serve the flavorful chicken stir fry immediately over 3 cups of cooked jasmine rice.
Notes
- Use low-sodium soy sauce and chicken broth to control the salt content.
- Honey adds natural sweetness but can be adjusted or replaced with another sweetener based on preference.
- To make it spicier, consider adding red pepper flakes or fresh chili slices when cooking the aromatics.
- For gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Ensure to stir the sauce constantly when adding it to the pan to prevent lumps and achieve a smooth, thickened consistency.
