Hibachi-Style Chicken Stir Fry with Sesame Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A vibrant stir fry featuring tender chicken and crisp vegetables tossed in a fragrant sesame ginger sauce, capturing the essence of hibachi flavors. This asian-inspired stir fry ready in about 30 minutes blends sesame oil, minced fresh ginger, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 1 lb, cut into 1-inch strips boneless skinless chicken breast
• 2 tbsp sesame oil
• 1 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 small, thinly sliced yellow onion
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 2 stalks, sliced thin green onions

Instructions

1. Step 1: Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 1 pound of boneless skinless chicken breast cut into 1-inch strips, cooking for 5-6 minutes while stirring occasionally until the chicken is golden and cooked through.
2. Step 2: Add 1 tablespoon minced fresh ginger and 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
3. Step 3: Toss in 1 medium sliced red bell pepper, 1 medium zucchini sliced into half-moons, and 1 small thinly sliced yellow onion. Stir-fry the vegetables with the chicken for 4-5 minutes until they are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey until combined. Pour the sauce over the chicken and vegetables, stirring to coat evenly, and cook for an additional 2 minutes until the sauce thickens slightly.
5. Step 5: Remove from heat and sprinkle with 1 tablespoon toasted sesame seeds and 2 sliced green onions before serving hot.