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image of close up studio shot of a vibrant assortment of fresh ingredients for sesame ginger chicken stir fry arranged artfully on a rustic wooden background Each ingredient is clearly visible and in sharp focus The star of the dish chicken breast is cut into bite sized pieces and marinated in a small bowl with sesame oil ginger and garlic Surrounded by colorful vegetables like bright green broccoli florets julienned carrots thinly sliced bell peppers red yellow and orange and sliced red onion Fresh cilantro and green onions are neatly bundled beside a scattering of toasted sesame seeds A small bottle of soy sauce a jar of honey and a whole ginger root complete the arrangement The lighting is soft and natural highlighting the textures and colors of the ingredients The background is a gently blurred kitchen counter suggesting a home cooking environment The overall impression is one of freshness health and deliciousness ultra realistic high resolution professional food photography clean background studio lighting

Sesame Ginger Chicken Stir Fry

A fast, flavorful stir fry with tender chicken, crisp vegetables, and a glossy sesame-ginger sauce. Ready in 20 minutes and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken thighs cut into 1-inch pieces
Stir Fry Sauce
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water or chicken broth
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
Vegetables
  • 2 cups broccoli florets
  • 1 cup red bell pepper sliced thin
  • 1 cup snap peas
Cooking
  • 2 tbsp avocado oil or canola oil divided
Garnish
  • 1 tbsp toasted sesame seeds
  • 2 tbsp green onions sliced

Equipment

  • Wok or Large Skillet
  • cutting board,
  • Chef's Knife

Method
 

  1. Cut chicken into 1-inch bite-sized pieces. Chop broccoli into small florets, slice bell peppers thin, and prepare snap peas.
  2. In a bowl, whisk together soy sauce, water (or broth), honey, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch until smooth. Set aside.
  3. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add chicken in a single layer and sear 3-4 minutes per side until golden and cooked through. Remove and set aside.
  4. Add remaining oil to the pan. Stir fry broccoli and carrots (if using) for 2-3 minutes until starting to soften.
  5. Add bell peppers and snap peas. Cook 2 minutes more until vegetables are tender-crisp and vibrant.
  6. Return chicken to the pan. Stir the sauce quickly (cornstarch settles) and pour over the mixture. Cook 30-60 seconds, stirring constantly, until sauce thickens and coats everything evenly.
  7. Remove from heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over rice or noodles.

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 34gFat: 12gSaturated Fat: 3gCholesterol: 95mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 14gVitamin A: 4500IUVitamin C: 60mgCalcium: 45mgIron: 2.1mg

Notes

Meal Prep Tip: This stir fry stores well in the fridge for up to 4 days and flavors deepen overnight. Reheat in a skillet for best texture. Variations: Use chicken breast instead of thighs, swap in frozen vegetables, or add chili paste for heat.
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