Sesame Chicken Stir-Fry with Peppers
🛒 Ingredients:
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2 boneless, skinless chicken breasts (thinly sliced)
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1 red bell pepper (sliced)
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1 yellow bell pepper (sliced)
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1 green bell pepper (sliced)
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1 small onion (sliced)
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3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp honey
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tbsp cornstarch
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2 tbsp water (to mix with cornstarch)
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2 tbsp sesame seeds
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2 tbsp oil (for cooking)
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Salt & black pepper to taste
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Chopped green onions (for garnish)
👩🍳 Instructions:
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Prep the Chicken:
Season sliced chicken with salt and pepper. -
Make the Sauce:
In a bowl, mix soy sauce, oyster sauce, honey, rice vinegar, sesame oil.
In a separate small bowl, mix cornstarch with water. -
Cook the Chicken:
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside. -
Stir-Fry Veggies:
Add remaining oil to the pan.
Sauté garlic and ginger for 30 seconds.
Add bell peppers and onion. Stir-fry for 3–4 minutes (keep slightly crisp). -
Combine Everything:
Return chicken to the pan.
Pour in sauce mixture and stir well.
Add cornstarch slurry and cook until sauce thickens (2–3 minutes). -
Finish:
Sprinkle sesame seeds and garnish with green onions.
Serve hot over rice or noodles.
🍽️ Serving Suggestions:
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Steamed jasmine rice
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Brown rice for a healthier option
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Garlic noodles
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Cauliflower rice (low-carb)
❓ Q & A
Q1: Can I use chicken thighs instead of breasts?
Yes! Boneless chicken thighs work great and stay juicier.
Q2: How do I make it spicy?
Add chili flakes, sriracha, or sliced red chilies while cooking.
Q3: Can I make this ahead of time?
Yes. Store in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze it?
Yes, but peppers may soften after reheating. Freeze up to 2 months.
Q5: What vegetables can I substitute?
Broccoli, snap peas, carrots, mushrooms, or zucchini work perfectly.