Description
This is a simple sesame chicken stir fry, tossed in a gooey, sweet, and savory sauce.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil or other neutral oil
- 1 pound skinless, boneless, chicken breast, cut into bite size cubes
- 2 cloves garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 2 tablespoons sesame seeds
- 1 small onion finely chopped
- 1/2 red bell pepper, roughly chopped
- 2 cups broccoli, chopped
- 1 cup spinach
- 2 1/2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
Instructions
- Cook the chicken: Place a large skillet over medium high heat. When the skillet is hot, add 1 tablespoon of oil. Add the chicken and cook for 3 to 4 minutes, or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
- Cook the aromatics: In the same skillet add the remaining vegetable oil, garlic, ginger, onions and sesame seeds. Cook for 2 minutes, until the onions are translucent.
- Cook the vegetables: Add the red bell peppers and broccoli and cook for 2 to 3 minutes, until the vegetables have soften, but still yield a crunch. Add the spinach and cook for 1 minute.
- Add the chicken: Return the chicken to the skillet and stir.
- Add the seasonings: soy sauce, sake, mirin and salt. Stir well.
- Add the cornstarch slurry: Stir the cornstarch slurry into the stir fry and continue stirring until the sauce thickens.
- Serve: Turn the heat off and add the sesame oil. Stir and serve the stir fry with rice.
Notes
Keep this sesame chicken stir fry in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 599
- Sugar: 9.1g
- Sodium: 1027mg
- Fat: 28g
- Saturated Fat: 13.6g
- Unsaturated Fat: 4.7g
- Trans Fat: 0g
- Carbohydrates: 26.5g
- Fiber: 5.4g
- Protein: 58g
- Cholesterol: 165mg
