Sesame Chicken Stir-Fry Recipe

4.5 2 2
Sesame Chicken Stir-Fry Recipe
Sesame Chicken Stir-Fry Recipe photo by Taste of Home
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Sesame Chicken Stir-Fry Recipe

Read Reviews
4.5 2 2
Publisher Photo
"When our children were little, my husband frequently worked late," recalls Michelle McWilliams of Fort Lupton, Colorado. "This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids."
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 boneless skinless chicken breast half, cut into thin strips
  • 2 teaspoons canola oil
  • 7 snow peas
  • 1 cup fresh broccoli florets
  • 1/3 cup julienned sweet red pepper
  • 3 medium fresh mushrooms, sliced
  • 3/4 cup chopped onion
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 cup cold water
  • 3 to 4 tablespoons soy sauce
  • Hot cooked rice
  • 1 teaspoon sesame seeds, toasted

Directions

In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes.
Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds. Yield: 1 serving.
Originally published as Sesame Chicken Stir-Fry in Taste of Home August/September 2000, p11

Nutritional Facts

1 each: 398 calories, 14g fat (2g saturated fat), 63mg cholesterol, 2858mg sodium, 33g carbohydrate (16g sugars, 7g fiber), 36g protein.

  • 1 boneless skinless chicken breast half, cut into thin strips
  • 2 teaspoons canola oil
  • 7 snow peas
  • 1 cup fresh broccoli florets
  • 1/3 cup julienned sweet red pepper
  • 3 medium fresh mushrooms, sliced
  • 3/4 cup chopped onion
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 cup cold water
  • 3 to 4 tablespoons soy sauce
  • Hot cooked rice
  • 1 teaspoon sesame seeds, toasted
  1. In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes.
  2. Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds. Yield: 1 serving.
Originally published as Sesame Chicken Stir-Fry in Taste of Home August/September 2000, p11

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MY REVIEW
Mommatas User ID: 5810578 40645
Reviewed Feb. 14, 2011

"I made this recipe but changed out some of the vegetables and deleted the sesame seeds, my husband hates seeds. Other than those changes it was awesome!"

MY REVIEW
Frank123 User ID: 4099224 78703
Reviewed Sep. 14, 2009

"I made it today and it's a keeper. My wife and I like our foods seasoned pretty well, so I just put in a little seasoning."

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