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- 1 lb boneless, skinless chicken thighs, sliced into bite-sized pieces - 1 cup bell peppers (red and yellow), sliced - 1 cup broccoli florets - 1 cup snap peas - 4 cloves garlic, minced - 1 tablespoon ginger, finely grated For this stir-fry, I love using chicken thighs. They stay juicy and tender. Bell peppers add color and sweetness. Broccoli brings crunch and nutrition. Snap peas are crisp and fun to eat. Garlic and ginger give that bold flavor that pulls it all together. - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey - 1 tablespoon rice vinegar The sauce is easy to make. Soy sauce gives it depth. Honey adds a touch of sweetness. Rice vinegar gives a nice tang. Together, they create a perfect balance. - 1 tablespoon sesame seeds - Scallions for garnish - Cooked jasmine rice or cauliflower rice for serving I like to sprinkle sesame seeds on top. They add crunch and a nutty flavor. Scallions give a fresh bite. Serve it all over jasmine rice or cauliflower rice. This makes the meal filling and satisfying. - Heating the pan: Start by heating a large skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil and let it warm up. This oil gives the dish a rich flavor and helps cook the chicken evenly. - Cooking time for chicken: Once the oil is hot, add 1 pound of sliced boneless, skinless chicken thighs. Season the chicken with salt and pepper. Stir-fry the chicken for about 5 minutes. Look for a nice golden brown color and ensure the chicken is cooked through. - Incorporating garlic and ginger: After the chicken is ready, add 4 cloves of minced garlic and 1 tablespoon of finely grated ginger. Stir them into the pan. This is where the magic begins. - Importance of timing: Cook the garlic and ginger for 1-2 minutes. Keep stirring to prevent burning the garlic. This step adds a wonderful aroma and flavor to the dish. - Cooking time for vegetables: Toss in 1 cup of sliced bell peppers, 1 cup of broccoli florets, and 1 cup of snap peas. Stir-fry these veggies for about 3-4 minutes. You want them to be bright and tender-crisp. - Steps for creating the sauce: In a small bowl, mix together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of honey, and 1 tablespoon of rice vinegar. Pour this sauce over the chicken and vegetables. Stir well to coat everything. Let it simmer for another 1-2 minutes. This helps the flavors blend together beautifully. - Best oil for stir-frying: I recommend using sesame oil. It has a rich flavor that adds depth. You can mix in a bit of canola or vegetable oil. This mix helps with high heat cooking. - Keeping vegetables crisp: To keep veggies crunchy, cook them last. Add them after the chicken is golden. Stir-fry for just a few minutes. - Adding heat: If you like spice, add chili flakes or hot sauce. This gives the dish a nice kick. Start with a pinch and adjust to your taste. - Alternative sweeteners for the sauce: You can swap honey for maple syrup or agave. Both options work well. They add sweetness without changing the flavor much. - Plating techniques: Serve the stir-fry on a white plate. This makes the colors of the dish pop. You can layer the rice first, then add the stir-fry on top. - Garnishing tips: Top with chopped scallions and sprinkle extra sesame seeds. This adds color and texture. You can even add some fresh herbs like cilantro for a fresh touch. {{image_2}} You can switch up the protein in this dish. Shrimp works well for a quick cook. Just sauté them until pink for about 2-3 minutes. Tofu is another great option. Use firm tofu and cut it into cubes. Sauté until golden brown. You can also use different cuts of chicken. Chicken breast is leaner, while thighs are juicier. Both will taste great in this stir-fry. Feel free to mix in other veggies. Carrots add a nice crunch, and zucchini gives a fresh flavor. Seasonal vegetables like asparagus or green beans also work well. Just adjust the cooking time if the veggies need longer to cook. This way, you can enjoy new tastes and textures. If you're gluten-free, choose tamari instead of soy sauce. It has a similar flavor but is made without wheat. For a low-carb option, skip the rice and serve it over salad greens or cauliflower rice. This keeps the dish light and healthy while still being tasty. You can enjoy your Garlic Sesame Chicken Stir-Fry no matter your dietary needs! To store leftovers of your Garlic Sesame Chicken Stir-Fry, let it cool first. Use an airtight container to keep it fresh. Glass or BPA-free plastic containers work well. Store in the fridge for up to four days. This method helps keep all the flavors intact. If you want to freeze your stir-fry, place it in a freezer-safe container after cooling. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, move it to the fridge to thaw overnight. For reheating, warm it in a pan over medium heat until heated through. The best time to consume leftovers is within four days when stored in the fridge. Look for signs of spoilage before eating. If you see mold or smell something off, do not eat it. Always trust your senses to keep safe. This dish takes only 15 minutes to make. You need about 5 minutes to prep your ingredients. Then, the cooking takes around 10 minutes. It’s a quick meal that fits well into busy days. Yes, you can use frozen chicken or vegetables. Just keep in mind that it may change the cooking time. Frozen chicken thighs will take longer to cook through. Frozen veggies may release more water, which can affect texture. Always cook until everything is hot and safe to eat. If you need a soy sauce alternative, try tamari. It’s gluten-free and has a similar taste. Coconut aminos is another good choice. It’s sweeter and less salty. You can also use homemade broth with a bit of salt for a lighter flavor. In this blog post, you learned how to make a delicious garlic sesame chicken stir-fry. We covered key ingredients like chicken thighs, fresh veggies, and a flavorful sauce. You also found tips for cooking, plating, and even variations to suit your taste. Remember, cooking should be fun, and you can customize each dish to your liking. Use these guidelines to create meals that impress. Enjoy experimenting in the kitchen and make this recipe your own!

Garlic Sesame Chicken Stir-Fry 15-Minute

Savor the incredible flavors of this Garlic Sesame Chicken Stir-Fry packed with juicy chicken, vibrant veggies, and a mouthwatering sauce that comes together in just 15 minutes! This easy recipe is perfect for busy weeknights and delivers a delicious, healthy meal your family will love. Ready to whip up this tasty dish? Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

1 lb boneless, skinless chicken thighs, sliced into bite-sized pieces

2 tablespoons sesame oil

4 cloves garlic, minced

1 tablespoon ginger, finely grated

1 cup bell peppers (red and yellow), sliced

1 cup broccoli florets

1 cup snap peas

3 tablespoons soy sauce (low sodium)

2 tablespoons honey

1 tablespoon rice vinegar

1 tablespoon sesame seeds

Salt and pepper to taste

Scallions for garnish

Cooked jasmine rice or cauliflower rice for serving

Instructions
 

Heat the Pan: In a large skillet or wok, heat the sesame oil over medium-high heat.

    Cook the Chicken: Add the sliced chicken thighs to the pan. Season with salt and pepper. Stir-fry for about 5 minutes or until the chicken is cooked through and golden brown.

      Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.

        Add Vegetables: Toss in the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes, until the vegetables are vibrant and tender-crisp.

          Make the Sauce: In a small bowl, mix together the soy sauce, honey, and rice vinegar. Pour this mixture over the chicken and vegetables, stirring to combine. Allow it to simmer for another 1-2 minutes until everything is well coated.

            Finish with Sesame Seeds: Sprinkle the sesame seeds over the stir-fry and give it one final toss. Remove from heat.

              Serve: Serve immediately over cooked jasmine or cauliflower rice, garnished with chopped scallions.

                Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4