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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.

Sesame chicken stir-fry with broccoli and carrots served over white rice in a vintage brown-rimmed bowl.
Recipe link
Prep time15 min
Cook time15 min
Total time30 min
Course
Main Course
Cuisine
Granny's Recipes, Chinese
Difficulty
Easy
Est. calories / serving
420

Ingredients

Stir Fry Sauce

  • 1 tablespoon cornstarch
  • 1 cup chicken broth — preferably low-sodium
  • 2 tablespoons soy sauce
  • 1 ½ teaspoons toasted sesame oil

Chicken & Vegetables

  • 1 ½ pounds boneless, skinless chicken breasts or thighs — cut into 1-inch pieces
  • 1 tablespoon vegetable oil — divided
  • 3 cups broccoli — cut into small florets
  • 1 ½ cups carrots — sliced ¼ inch thick on the diagonal

For Serving

  • 6 cups white rice — cooked and hot

Optional Garnishes

  • 2 teaspoons sesame seeds (optional) — toasted if desired
  • 2 scallions (optional) — sliced thin
  • to taste red pepper flakes (optional) — to taste

Instructions

  1. Make Sauce: In a small mixing bowl, whisk together the cornstarch, chicken broth, soy sauce, and toasted sesame oil until completely smooth. Set aside.1 tbsp cornstarch, 1 cup chicken broth, 2 tbsp soy sauce, 1½ tsp toasted sesame oil
  2. Cook Chicken: Heat 2 teaspoons vegetable oil in a wok or 12-inch heavy skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in 2 batches if necessary to avoid crowding. Stir-fry each batch 4–5 minutes until lightly browned and the thickest pieces reach 165°F. Transfer the chicken to a clean plate.1½ lb chicken, 2 tsp vegetable oil
  3. Cook Vegetables: Add the remaining vegetable oil to the skillet. Add the broccoli and carrots and stir-fry 4–5 minutes until the broccoli is bright green and both vegetables are crisp-tender.1 tsp vegetable oil, 3 cups broccoli, 1½ cups carrots
  4. Finish Stir Fry: Reduce the heat to medium. Whisk the sauce again and pour it over the vegetables. Cook, stirring constantly, 1–2 minutes until the sauce bubbles, turns glossy, and lightly coats the vegetables. Return the chicken and any accumulated juices to the skillet and toss 30–60 seconds until everything is evenly coated and hot.prepared sauce, cooked chicken
  5. Serve: Spoon the stir-fry immediately over hot white rice. Garnish with sesame seeds, sliced scallions, and red pepper flakes as desired.6 cups cooked white rice, sesame seeds, scallions, red pepper flakes

Notes

  • Prep First: Start the rice and have the chicken, vegetables, sauce, and garnishes completely prepared before heating the skillet. Stir-frying moves quickly once cooking begins.
  • Chicken: Chicken thighs remain especially tender and are more forgiving. Chicken breasts also work well when they are cut evenly and removed from the heat as soon as they reach 165°F.
  • Pan Size: Use a wok or 12-inch heavy skillet. Cook the chicken in 2 batches whenever the pieces cannot fit in a single uncrowded layer.
  • Vegetables: Keep the broccoli florets relatively small and slice the carrots thinly so they cook at approximately the same rate. The vegetables should remain bright and retain a little bite.
  • Sauce: Whisk the sauce immediately before adding it because cornstarch settles quickly. The finished sauce should lightly coat the stir-fry without becoming heavy or pasty.
  • Extra Sauce: For additional sauce to spoon over the rice, prepare 1½ batches of every sauce ingredient. Do not increase only the broth, which would dilute the seasoning and weaken the cornstarch balance.
  • Garlic Variation: For a garlic version, add 2 minced garlic cloves to the skillet during the final 30 seconds of cooking the vegetables. Garlic is optional and is not part of the base family formula.
  • Make Ahead: The sauce may be mixed and the vegetables prepared up to 1 day ahead. Refrigerate the chicken separately from the vegetables and sauce.
  • Storage and Reheating: Refrigerate leftovers in a shallow airtight container within 2 hours and use within 3–4 days. Reheat in a skillet over medium heat or in the microwave until the chicken reaches 165°F, adding a small splash of broth or water if the sauce has tightened. Freezing is not recommended because the vegetables lose their crisp texture.
  • Serving Suggestions: Pair with Eggs Foo Yung and Sunshine Punch for a larger family-style meal.

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

Equipment

  • Wok or 12-inch heavy skillet
  • Medium saucepan (For the rice.)
  • Small mixing bowl
  • Large plate
  • Whisk
  • Wok spatula, wooden spatula, or wooden spoon
  • Instant-read thermometer
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons