Garlic Sesame Chicken Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
Chinese
Garlic Sesame Chicken Stir Fry
Description
In this Garlic Sesame Chicken Stir Fry, chicken breast is thinly sliced and marinated in a flavorful sauce made from soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, cornstarch, and red pepper flakes. The marinade ensures the chicken stays tender and infuses it with sweet and savory notes.
The stir fry method involves briefly cooking a colorful mix of vegetables including carrots, broccoli florets, mushrooms, bell pepper, snow peas, and water chestnuts until just tender but still crisp. The chicken is cooked separately to ensure it is lightly browned and juicy, then combined with the vegetables and reserved marinade, simmering briefly to meld all flavors together. Sesame seeds are stirred in last for a toasty finish.
Serving the chicken and vegetable mixture over cauliflower rice offers a low-carb alternative to traditional rice, completing a meal that is satisfying and texturally varied. Chopped scallions provide a fresh, mild onion note as garnish.
Ingredients
For the marinade:
- 1 pound chicken breast thin sliced, boneless, skinless
- ½ cup soy sauce low sodium or tamari
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon ginger grated
- 1 tablespoon cornstarch
- 1 tablespoons sesame oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
For the stir fry:
- 1 tablespoon sesame oil
- 1 carrot sliced, large
- ½ onion sliced
- 1 cup broccoli florets
- 1 cup mushrooms sliced
- 1 bell pepper thinly sliced
- 1 cup snow peas 4 oz
- 1 water chestnuts drained, canned
- ½ tablespoons sesame seeds
- cauliflower fried rice style
- scallions chopped
Instructions
- Place chicken in zipper bag. Mix marinade in a bowl, then pour in the bag. Marinate in refrigerator for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir carrots, onion, broccoli, mushrooms, bell pepper, snow peas, and water chestnuts until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side.
- Return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Remove from heat and stir in sesame seeds. Serve over cauliflower rice and garnish with scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1307mg | 54% |
| Potassium | 902mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 3996IU | 80% |
| Vitamin C | 78mg | 87% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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