Description
A delicious stir fry with tender chicken, crispy vegetables, and a sweet and savory honey sesame sauce. A quick and easy meal that is full of flavor.
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts, cut into bite-size strips
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch
- For the Stir Fry:
- 2 tbsp butter with olive oil and sea salt (divided)
- 2 cups fresh green beans, trimmed
- 1 yellow bell pepper, cut into strips
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp sesame seeds
- For the Sauce:
- ½ cup chicken broth
- 3 tbsp honey
- 1 tbsp sugar
- 2 tbsp rice vinegar
- ¼ cup soy sauce
- 1 tbsp sesame oil
- Pinch of red pepper flakes (optional)
- 2 tbsp cornstarch
Instructions
- Prep the Chicken: In a bowl, combine the chicken breast strips, garlic powder, salt, black pepper, and 1 tbsp cornstarch. Stir to coat and set aside.
- Cook the Veggies: Heat a large non-stick pan or wok over medium heat. Add 1 tbsp of butter with olive oil and sea salt. Toss in the green beans and stir fry until the beans are tender and slightly charred, about 5 minutes. Add the yellow bell pepper strips and cook for an additional 3 minutes, until tender. Transfer the veggies to a plate and set aside.
- Cook the Chicken: In the same pan, add the remaining 1 tbsp butter with olive oil and sea salt along with 1 tsp sesame oil. Add the chicken breast strips and cook on all sides until browned and cooked through. Transfer the chicken to the plate with the veggies and keep warm.
- Make the Sauce: In a small dish, combine the chicken broth, honey, sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes (optional). Whisk to combine.
- Cook the Sauce: Return the wok to the stove over medium heat. Add the minced garlic and ginger and cook until fragrant, about 30 seconds. Pour in the sauce mixture, reserving about 2 tbsp of the sauce. Let the sauce simmer for about 3 minutes, allowing the flavors to blend.
- Thicken the Sauce: In the reserved 2 tbsp of sauce, whisk in 2 tbsp cornstarch to combine. Add this to the simmering sauce and stir until the sauce thickens.
- Combine Everything: Add the chicken and veggies back to the wok and stir to coat them in the sauce. Sprinkle sesame seeds on top and serve hot.
Notes
- If you prefer a spicier version, increase the red pepper flakes or add some chopped chili peppers to the stir fry.
- Serve with steamed rice or noodles for a complete meal.
- If you don’t have sesame oil, you can use olive oil as a substitute, though it will change the flavor slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 281
- Sugar: 19g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
