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Sesame chicken stir-fry with broccoli and carrots served over white rice in a vintage brown-rimmed bowl.

Sesame Chicken Stir-Fry

Get the vegetables ready before the skillet heats; this sesame chicken cooks fast. Broccoli keeps a little bite beneath the glossy sauce, and the whole pan is ready for hot rice.

By Betty Lou Gardner30 minUpdated 2026-08-25

This sesame chicken stir-fry is quick, colorful, and coated in a light savory sauce with just enough sesame flavor to bring everything together. Tender chicken, crisp-tender broccoli and carrots, and a glossy sauce make it an easy weeknight meal that feels fresh, satisfying, and perfect served over hot rice.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I get everything ready before the skillet gets hot. I keep the broccoli with a little bite left in it, and I make extra rice if the boys are home. The sauce never seems to go as far as I expect.

How to Make Sesame Chicken Stir-Fry

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Stir-fry sauce whisked smooth in a ceramic bowl beside chicken broth, soy sauce, toasted sesame oil, and cornstarch.
01

Whisk the Sauce

Stir together the broth, soy sauce, toasted sesame oil, and cornstarch until completely smooth.

Bite-size pieces of chicken browning in a wok on a vintage stovetop, with uncooked chicken waiting in a bowl nearby.
02

Cook the Chicken

Stir-fry the chicken in a single layer, working in batches when needed, until lightly browned and fully cooked.

Broccoli florets and sliced carrots stir-frying in a wok on a vintage stovetop.
03

Cook the Vegetables

Quickly stir-fry the broccoli and thinly sliced carrots until bright and still slightly crisp.

Cooked chicken, broccoli, and carrots coated in glossy sesame-soy sauce in a wok.
04

Finish with Sauce

Add the sauce and cook just until it becomes glossy and lightly thickened, then return the chicken to the skillet.

05

Serve Hot

Spoon the stir-fry over hot white rice and add sesame seeds or other garnishes as desired.

Sesame chicken stir-fry with broccoli and carrots served over white rice in a vintage brown-rimmed bowl.

Sesame Chicken Stir-Fry

Get the vegetables ready before the skillet heats; this sesame chicken cooks fast. Broccoli keeps a little bite beneath the glossy sauce, and the whole pan is ready for hot rice.

By Betty Lou Gardner

Prep15 minCook15 minTotal30 minDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Stir Fry Sauce

Chicken & Vegetables

For Serving

Optional Garnishes

Instructions

  1. 1 tbsp cornstarch, 1 cup chicken broth, 2 tbsp soy sauce, 1½ tsp toasted sesame oil
  2. 1½ lb chicken, 2 tsp vegetable oil
  3. 1 tsp vegetable oil, 3 cups broccoli, 1½ cups carrots
  4. prepared sauce, cooked chicken
  5. 6 cups cooked white rice, sesame seeds, scallions, red pepper flakes

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: About 1½ cups stir-fry with 1 cup cooked rice

Calories
420
Carbohydrates
53.5 g
Protein
33 g
Fat
7.5 g
Saturated Fat
1.5 g
Cholesterol
80 mg
Sodium
440 mg
Fiber
2.5 g
Total Sugars
3 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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