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Sesame Chicken Stir-Fry

 Sesame Chicken Stir-Fry
"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."
1 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Sesame Chicken Stir-Fry (continued)

Nutritional Facts: 1 serving (1 each) equals 398 calories, 14 g fat (2 g saturated fat), 63 mg cholesterol, 2,858 mg sodium, 33 g carbohydrate, 7 g fiber, 36 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer