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Sticky Sesame Chicken and Broccoli Stir-Fry

A quick and easy Asian-inspired stir-fry featuring tender chicken and crisp vegetables coated in a thick, sweet, and sticky sesame glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Vegetables
  • 1.5 lbs boneless, skinless chicken breast or thighs cut into 1-inch pieces
  • 1 large head broccoli cut into florets
  • 1 medium red bell pepper roughly chopped
  • 1 medium yellow bell pepper roughly chopped
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 tsp fresh grated ginger
For the Sticky Sesame Glaze
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey or brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp Sriracha or chili garlic sauce optional
  • 1 tbsp cornstarch
  • 2 tbsp cold water for cornstarch slurry (essential for thickness)
For Garnish
  • 2 tbsp sesame seeds
  • 2 scallions thinly sliced

Equipment

  • Large wok or skillet
  • Mixing bowls

Method
 

  1. Whisk soy sauce, honey, rice vinegar, sesame oil, and Sriracha. Set aside. In a separate bowl, mix cornstarch and cold water into a slurry.
  2. Heat olive oil and sesame oil in a wok/skillet over medium-high heat. Cook chicken 5-7 minutes until browned. Remove and set aside.
  3. Add broccoli and bell peppers to the wok. Stir-fry for 3-4 minutes until crisp-tender. Add garlic and ginger; stir-fry for 30 seconds.
  4. Return chicken to the wok. Pour the reserved sauce mixture over the chicken and vegetables. Simmer for 1 minute.
  5. Stir the cornstarch slurry, then slowly pour into the simmering sauce while stirring constantly. The sauce will immediately thicken into a **thick gooey sesame glaze**.
  6. Remove from heat. Stir in half of the sesame seeds and half of the scallions.
  7. Serve immediately over rice or noodles, garnishing with remaining sesame seeds and scallions.

Notes

Ensure cornstarch slurry is stirred right before adding. Use high heat for the best stir-fry texture. Serve immediately while the sauce is at its thickest and glossiest.