Chicken and Vegetable Stir-Fry with Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken and crisp vegetables coated in a fragrant sesame-ginger sauce, ready in 25 minutes for a satisfying weeknight dinner. This asian ready in about 25 minutes pairs soy sauce, rice vinegar, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes until combined.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 pound chicken breast (cut into 1-inch cubes) and stir-fry for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
  3. Step 3: Add 1 medium carrot (julienned), 1 red bell pepper (thinly sliced), and 1 cup broccoli florets to the skillet. Stir-fry for 3-4 minutes until crisp-tender. Add the sauce mixture and 1/4 cup water, then stir in 1 tbsp cornstarch to thicken the sauce.
  4. Step 4: Return the chicken to the skillet and toss to coat. Cook for 1 minute until heated through. Serve over 1/4 cup cooked rice, sprinkled with 2 tbsp sesame seeds.

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Frequently asked questions

How long does Chicken and Vegetable Stir-Fry with Sesame take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Vegetable Stir-Fry with Sesame?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Chicken and Vegetable Stir-Fry with Sesame?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Vegetable Stir-Fry with Sesame for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Vegetable Stir-Fry with Sesame?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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