Skip take-out and make this healthy spicy ginger sesame chicken stir-fry at home! Loaded with vegetables like broccoli and peppers, tender pieces of chicken in flavorful and spicy ginger and sesame sauce. I serve it over Jasmine rice with cilantro and green onions scattered over top.
Dishes like this one are my husbands absolute favorite.
If he had his way we would have chicken, rice, broccoli and repeat. Which means I make dishes like this a lot. Trust me, I’m not complaining, I always feel good after I eat a light meal like this (extra broccoli for me please!!).
After the holidays I have a hard time getting in the mood to cook anything. So I turn to and find comfort in stir-fry recipes.
A stir-fry is a great way to eat lighter and better. Instead of deep frying the chicken, I cook it up in a wok with veggies and toss in a quick and easy ginger sesame sauce. This spicy ginger version stems from this healthy sesame chicken recipe that I posted a few years ago. This time I swapped in some spicy chili paste and ginger to bump up the flavor and give it some kick!
To make This Spicy Ginger Sesame Chicken You Will Need:
- egg whites
- thin-cut, skinless chicken breasts
- white pepper
- kosher salt
- low-sodium tamari (or low-sodium soy sauce if preferred)
- minced fresh garlic
- grated ginger
- chili paste (like sambal oelek)
- toasted sesame oil
- sesame seeds
- extra light olive oil
- broccoli florets (about 1 head)
- yellow onion
- red bell pepper
- cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cool water)
- 3 cups cooked jasmine rice
- sliced green onions
- chopped fresh cilantro
Once you prep everything, this recipe does move pretty quickly. So it’s a good idea to dice, chop, measure and mix everything before you begin.
First, separate 2 egg whites from their yolks and whisk until frothy. Then toss in 1-1/2 pounds diced thin cut chicken, 1/4 cup cornstarch, 1/4 teaspoon white pepper and a pinch of salt. Toss to combine and set off to the side.
Make the stir-fry sauce:
In a bowl, measure and add 1/2 cup honey, 1/3 cup low-sodium tamari (or low-sodium soy sauce if preferred), 1 heaping tablespoon minced garlic (about 4), 1 heaping tablespoon grated ginger, 1 teaspoon up to 1 tablespoon chili paste (like sambal oelek), 1 teaspoon or more to taste of toasted sesame oil. Stir until the honey is dissolved and set aside.
Heat a wok or large frying pan on high heat. Add a tablespoon of oil and once hot add in the 2 cups of broccoli florets. Stir to coat in the oil, and cook until browned and caramelized, about 5 minutes. Transfer to a clean platter.
Then add another teaspoon to tablespoon of oil to the pan along with 1 chopped pepper and onion. Toss to coat, season with a pinch of kosher salt and cook until they are tender but still quite firm. Transfer to the platter with the broccoli.
Add half of the chicken to the wok (adding more oil if needed) in an even layer. Cook until golden and then flip and continue to cook. Transfer to a clean plate and cook the remaining chicken.
Now add all the chicken to the wok and pour in the sauce.
When the sauce is boiling, pour in the cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir.
Once the sauce is thick and glossy, add the vegetables back in.
Lastly toss the chicken and vegetables together with 3 tablespoons of sesame seeds .
Serve this spicy ginger sesame chicken stir-fry over rice and sprinkle with more sesame seeds, some sliced green onions and chopped fresh cilantro.
I really love the cilantro with the ginger and sesame. I even drizzle a little sriracha on mine! SO good. The whole dish is pretty fantastic. This ginger sesame chicken stir-fry smells amazing, tastes delicious and leftovers reheat beautifully and taste just as good!
Who needs take out? Not you 😉
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