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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons sesame oil - 2 tablespoons fresh ginger, minced - 3 cloves garlic, minced - 2 cups mixed bell peppers, sliced (red, yellow, and green) - 1 cup broccoli florets - 1 cup snap peas - 3 green onions, sliced - 3 tablespoons soy sauce (low sodium) - 1 tablespoon rice vinegar - 1 tablespoon honey - 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening) - Sesame seeds for garnish - Fresh cilantro for garnish (optional) Chicken thighs give this dish a rich flavor. They stay moist and tender. Sesame oil brings a nutty taste. It adds depth to the stir fry. Fresh ginger and garlic make it fragrant. They also provide a nice kick. Mixed bell peppers and broccoli add color and crunch. Snap peas bring a sweet, crisp bite. Soy sauce adds umami. Rice vinegar gives a hint of tang. Honey balances the flavors with sweetness. For a lighter option, use chicken breast instead of thighs. You can swap sesame oil for olive oil if needed. If you are gluten-free, use tamari instead of soy sauce. For a vegan version, replace chicken with tofu or tempeh. Always check for allergens in soy sauce and other store-bought items. If you have a soy allergy, consider coconut aminos. 1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. 2. Add 1 pound of bite-sized chicken thighs. Stir-fry for 5-7 minutes. Cook until the chicken browns and is fully cooked. 3. Remove the chicken from the skillet and set it aside. 4. In the same skillet, add the remaining tablespoon of sesame oil. Add 2 tablespoons of minced ginger and 3 cloves of minced garlic. Sauté for about 30 seconds until you smell the aroma. 5. Add 2 cups of sliced bell peppers, 1 cup of broccoli florets, and 1 cup of snap peas. Stir-fry these veggies for 3-4 minutes. You want them soft but still crunchy. 6. Return the chicken to the skillet. Pour in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of honey. Stir well to mix everything together. 7. Combine 2 teaspoons of cornstarch with 2 tablespoons of water. Pour this into the skillet while stirring. Keep stirring until the sauce thickens, which takes about 1-2 minutes. 8. Add 3 sliced green onions. Toss everything well and then remove from heat. 9. Serve your stir fry hot. Garnish with sesame seeds and fresh cilantro if you like. - Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes - Servings: 4 - Make sure your skillet is hot before adding the chicken. - Cut chicken and veggies into even pieces for even cooking. - Don't overcrowd the skillet. Cook in batches if needed. - Add ingredients in the order listed for the best flavor. - Adjust the soy sauce for more or less saltiness. - Garnish right before serving for a fresh look. To make a great sesame ginger chicken stir fry, always use fresh ingredients. Fresh ginger and garlic give the best flavor. Cut your chicken into small pieces. Smaller pieces cook faster and stay juicy. Use a hot skillet or wok to get that nice sear on the chicken. This adds great flavor. Stir-fry quickly to keep the veggies crunchy. You want them bright and colorful! Don’t overcrowd the skillet. If you do, the chicken won’t brown well. Cook in batches if needed. Also, avoid overcooking the vegetables. They should be tender but still crisp. Watch the heat; too high can burn your garlic. Lastly, don’t skip the cornstarch mix. It makes the sauce thick and tasty. A good skillet or wok is key for stir-frying. Look for one with a non-stick surface. A wooden spoon or spatula helps stir without scratching the pan. For measuring, have a set of spoons and cups handy. A sharp knife is great for cutting the chicken and veggies. Use a cutting board to keep things tidy. Lastly, a small bowl for the cornstarch mix makes it easier to add to the sauce. {{image_2}} You can make this stir fry even better by adding more veggies. Try carrots, zucchini, or mushrooms. Each adds a unique taste and texture. You can also use frozen vegetables for quick cooking. Just remember to adjust the cooking time. Fresh vegetables give a crunch, while frozen ones are softer. Both options work well with the sesame ginger sauce. If you want to switch up the protein, you have choices. Use shrimp or tofu for a different flavor. Both cook quickly and soak up the sauce. If you prefer beef, flank steak or chicken breast are great options. Each will change the taste but still keep it tasty. Just be mindful of the cooking times for each protein. This recipe works for different diets with a few tweaks. For a gluten-free version, use tamari instead of soy sauce. You can also make it low-carb by skipping the honey. Instead, try a sugar substitute if you want that sweetness. Vegans can replace chicken with chickpeas or tofu and use maple syrup for a sweet touch. Making these changes keeps the dish fun and delicious. After enjoying your sesame ginger chicken stir fry, let it cool to room temperature. Place the leftovers in an airtight container. This helps keep the flavors fresh. Store the container in the fridge. Your stir fry will last for about 3 to 4 days. If you want to keep it longer, consider freezing. When you’re ready to eat the leftovers, take them out of the fridge. You can reheat your stir fry in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir gently until heated through. Alternatively, you can use the microwave. Heat it in short bursts, stirring in between to avoid hot spots. To freeze your sesame ginger chicken stir fry, pack it in a freezer-safe container. Leave some space at the top for expansion. It can be frozen for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. Enjoy your tasty meal again! The best way to tenderize chicken is to use a marinade. A mix of soy sauce and ginger works well. You can also use a meat mallet to pound the chicken. This breaks down the fibers. If you have time, marinate the chicken for at least 30 minutes. This way, it absorbs flavors and stays juicy. Yes, you can make this dish ahead of time. Cook the stir fry and let it cool. Place it in an airtight container. You can store it in the fridge for up to three days. When ready to eat, reheat it on the stove or in the microwave. Freshly cooked rice or noodles pair well with it. To adjust the spiciness, you can add more or less ginger. If you like heat, add some red pepper flakes. For a milder taste, skip them altogether. You can also use less soy sauce for a softer flavor. Taste as you go to find your perfect balance. This blog post shared the essential ingredients, tips, and steps for your dish. We explored key highlights for each main ingredient and provided safe substitutions. You learned the cooking process, along with timing and expert tips for best results. We also covered how to add variety and make this dish your own. Finally, we discussed proper storage and reheating methods for leftovers. Use these guidelines to cook with confidence and enjoy great meals.

Sesame Ginger Chicken Stir Fry

Savor the delicious flavors of this Sesame Ginger Chicken Stir Fry that comes together in just 30 minutes! Packed with vibrant vegetables and tender chicken, this recipe is perfect for quick weeknight dinners. With easy-to-follow steps and the perfect balance of sweet and savory, you'll impress your family and friends. Click through to explore the full recipe and whip up a tasty meal tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons sesame oil

2 tablespoons fresh ginger, minced

3 cloves garlic, minced

2 cups mixed bell peppers, sliced (red, yellow, and green)

1 cup broccoli florets

1 cup snap peas

3 green onions, sliced

3 tablespoons soy sauce (low sodium)

1 tablespoon rice vinegar

1 tablespoon honey

2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)

Sesame seeds for garnish

Fresh cilantro for garnish (optional)

Instructions
 

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

    Add the chicken pieces to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and nicely browned.

      Remove the cooked chicken from the skillet and set aside.

        In the same skillet, add the remaining tablespoon of sesame oil. Add the minced ginger and garlic, sautéing for about 30 seconds or until fragrant.

          Add the mixed bell peppers, broccoli, and snap peas to the skillet. Stir-fry the vegetables for about 3-4 minutes or until they start to soften but still retain their crunch.

            Return the chicken to the skillet and pour in the soy sauce, rice vinegar, and honey. Stir well to combine.

              Pour the cornstarch mixture into the skillet and stir continuously until the sauce thickens (about 1-2 minutes).

                Add the sliced green onions and give the stir fry a final toss. Remove from heat.

                  Serve hot, garnished with sesame seeds and fresh cilantro if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4