Sesame Chicken Stir-Fry


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skinless, boneless chicken breast halves, lb (750 g) total weight, cut into thin strips
  • Salt and freshly ground pepper
  • Sesame seeds, 3 tablespoons
  • Peanut oil, 3 tablespoons
  • Red bell pepper (capsicum), 1, seeded and thinly sliced
  • Sugar snap peas, ½ lb (250 g)
  • Garlic, 3 cloves, minced
  • Chicken broth, cup (5 fl oz/150 ml)
  • Soy sauce, 3 tablespoons
  • Rice vinegar, 2 tablespoons
  • Asian sesame oil, 1 tablespoon
  • Fresh cilantro (fresh coriander), ¼ cup ( oz/10 g) chopped


  • Prepare the chicken

    Season the chicken with salt and pepper. Sprinkle with the sesame seeds, coating evenly and patting firmly so they adhere to the chicken.

  • Cook the chicken and vegetables

    In a wok or large frying pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly opaque throughout, 3–4 minutes. Transfer the chicken to a plate. Add the bell pepper, sugar snap peas, and garlic and stir-fry until the vegetables are barely tender-crisp, 1–2 minutes.

  • Finish the dish

    Return the chicken to the pan with the vegetables and add the broth, soy sauce, vinegar, and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes. Transfer to plates or shallow bowls, sprinkle with the cilantro, and serve.