Sesame Ginger Chicken Stir-Fry

$- 1 pound boneless, skinless chicken thighs - 2 tablespoons sesame oil - 1 tablespoon fresh ginger - 2 garlic cloves - 1 red bell pepper - 1 green bell pepper - 1 cup snap peas - 3 green onions - 3 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon rice vinegar - 1 tablespoon sesame seeds - Salt and pepper to taste - Cooked jasmine rice or quinoa To make the best sesame ginger chicken stir-fry, you need fresh and quality ingredients. Start with one pound of boneless, skinless chicken thighs. I find thighs keep the meat juicy and tender. Next, gather two tablespoons of sesame oil. This oil gives the dish its unique flavor. You will also need one tablespoon of fresh ginger and two minced garlic cloves for that aromatic touch. Add in one red bell pepper and one green bell pepper. I like to julienne them for a nice crunch. A cup of snap peas adds vibrant color and sweetness. For seasoning, use three tablespoons of soy sauce, one tablespoon of honey, and one tablespoon of rice vinegar. These blend perfectly to create a tasty sauce. Don’t forget to sprinkle one tablespoon of toasted sesame seeds on top for extra flavor. Lastly, you can season with salt and pepper to taste. Serve it all over cooked jasmine rice or quinoa for a complete meal. {{ingredient_image_1}} - Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. - Add 1 tablespoon of minced ginger and 2 minced garlic cloves. Sauté for about 30 seconds until fragrant. - Increase the heat to high. Add 1 pound of sliced boneless, skinless chicken thighs. Season with salt and pepper. Cook for 5-6 minutes until the chicken is cooked through and browned. - Once the chicken is ready, add 1 red bell pepper and 1 green bell pepper, both julienned, along with 1 cup of trimmed snap peas. - Stir-fry the mixture for 3-4 minutes until the vegetables are tender-crisp. - In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 1 tablespoon of honey, and 1 tablespoon of rice vinegar. - Pour this sauce over the chicken and vegetables. Toss to coat everything evenly. - Cook for another minute to let the flavors meld together. Once you finish, remove the pan from heat and stir in 3 sliced green onions and 1 tablespoon of toasted sesame seeds. Enjoy your delicious stir-fry served over cooked jasmine rice or quinoa! - Importance of high heat for stir-frying: High heat cooks food fast. It helps keep the chicken juicy. It also gives your veggies a nice crunch. Start with a hot skillet or wok. This way, everything cooks evenly. - How to achieve tender chicken: To keep chicken tender, cut it into small pieces. This helps it cook quickly. Use boneless, skinless thighs for the best taste. They stay moist and flavorful. Don’t overcrowd the pan. Cook in batches if needed. - Best practices for cutting vegetables: Cut your veggies thin and uniform. This ensures they cook evenly. Julienned bell peppers add a nice texture. Snap peas should be trimmed but kept whole. This keeps them crisp and colorful. - Suggested garnishes: Top your dish with toasted sesame seeds. They add a nice crunch and flavor. Fresh green onions also make a great garnish. They give a pop of color and taste. - Recommended side dishes: Serve your stir-fry with jasmine rice or quinoa. Both soak up the sauce well. You can also add a side of steamed broccoli for extra veggies. - Pairing with rice or quinoa: Jasmine rice is soft and fluffy. It complements the stir-fry perfectly. Quinoa is a great choice if you want something with more protein. Both options are delicious and filling. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will elevate the flavor of your dish significantly compared to dried versions. Adjust the Heat: If you like your stir-fry with a bit of spice, consider adding some red pepper flakes or sriracha to the sauce mixture. Meal Prep Friendly: This stir-fry can be made in advance and stored in the refrigerator for up to 3 days, making it perfect for meal prep. Cooking Time: Ensure not to overcook the vegetables; they should remain vibrant and slightly crunchy for the best texture. {{image_2}} You can switch up the protein in this dish. Try using shrimp or tofu. Both options add unique flavor and texture. Just remember to adjust the cooking time. Shrimp cooks fast, while tofu needs a nice sear to get golden. For vegetables, feel free to get creative. Broccoli and carrots work well in this stir-fry. They add color and crunch. You can also toss in bell peppers of different colors for a vibrant look. If you like heat, add a touch of chili paste. It gives a nice kick to the dish. Start with a little and taste as you go. You can always add more if you want it spicier. Another great way to change the taste is by using flavored soy sauce. There are many varieties, like garlic or mushroom soy sauce. Each one brings a new taste to your stir-fry. Just remember to adjust the salt since these sauces can be saltier than regular soy sauce. To store leftovers, let the stir-fry cool to room temperature. Place it in an airtight container. This keeps the dish fresh. You can store it in the fridge for up to three days. The taste stays good, but it’s best to eat it sooner. If you want to freeze the stir-fry, portion it into smaller containers. This way, you can take out just what you need. Make sure to leave some space at the top of each container. The food expands when it freezes. You can freeze it for up to three months. For reheating, thaw the stir-fry overnight in the fridge. Then, heat it in a pan over low heat. Stir it often to warm it evenly. You can also microwave it, stirring every minute until hot. You can store this dish in the fridge for up to four days. Keep it in an airtight container to keep it fresh. When you are ready to eat, just reheat it in a skillet or microwave. Yes, you can use chicken breasts. They will cook faster than thighs. Be careful not to overcook them; they can become dry if cooked too long. You still get great flavor with chicken breasts. If you don’t have sesame oil, you can use vegetable oil or olive oil. These oils won’t give the same nutty flavor, but they will work in a pinch. You can also add a small amount of toasted sesame seeds to boost the flavor. The recipe is not gluten-free because of the soy sauce. To make it gluten-free, use tamari sauce instead. Tamari is a gluten-free soy sauce and works great in this stir-fry. To add spice, you can include red pepper flakes or sriracha sauce. Start with a small amount and adjust to your taste. You can also add sliced fresh chili peppers for a fresh kick. This blog post covers everything you need for sesame ginger chicken stir-fry. We looked at the list of ingredients and step-by-step cooking instructions. You learned helpful tips for cooking and serving. We explored variations and storage options for leftovers too. With these details, you can create a delicious meal everyone will enjoy. I hope you give it a try! Enjoy your cooking adventure.$

A quick and flavorful stir-fry featuring chicken, fresh vegetables, and a savory sesame ginger sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 pound boneless, skinless chicken thighs, sliced into bite-sized pieces
2 tablespoons sesame oil
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 unit red bell pepper, julienned
1 unit green bell pepper, julienned
1 cup snap peas, trimmed
3 unit green onions, sliced
3 tablespoons soy sauce (low-sodium preferred)
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
to taste salt and pepper
for serving cooked jasmine rice or quinoa

Instructions

In a large skillet or wok, heat the sesame oil over medium-high heat.
Add the minced ginger and garlic to the hot oil and sauté for about 30 seconds until fragrant.
Increase the heat to high and add the sliced chicken thighs. Season with salt and pepper. Stir-fry for 5-6 minutes, or until the chicken is cooked through and lightly browned.
Once the chicken is cooked, add the red and green bell peppers as well as the snap peas. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour the sauce over the chicken and vegetables, tossing to coat everything evenly.
Continue to cook for another minute to allow the flavors to meld together.
Remove from heat and stir in the sliced green onions and toasted sesame seeds.
Serve the stir-fry over cooked jasmine rice or quinoa for a wholesome meal.

Notes

Serve over jasmine rice or quinoa for a complete meal.

Keyword chicken, ginger, quick meal, sesame, stir-fry