5 from 18 votes
Garlic Sesame Chicken Stir Fry
Garlic Sesame Chicken Stir Fry features thinly sliced chicken marinated in a mix of soy sauce, honey, ginger, garlic, and sesame oil, then quickly cooked with a variety of crisp vegetables including carrots, broccoli, bell peppers, and snow peas. The marinade and sesame seeds add nutty depth to the tender chicken. Served over cauliflower rice and garnished with scallions, this stir fry delivers a balanced combination of savory, sweet, and slightly spicy flavors with a pleasing crunchy texture from the vegetables.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Calories:
338 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 338
% 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.