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Spicy Ginger Sesame Chicken Stir-Fry

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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.
Course Mains & Entrees
Cuisine Chinese
Keyword asian, broccoli, chicken, ginger, healthy, homemade, sesame, stir fry, take out
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6 servings
Calories 489
Author Laurie McNamara



  • 1/2 cup honey
  • 1/3 cup low sodium tamari or low sodium soy sauce if preferred
  • 1 tablespoon minced fresh garlic about 4 cloves
  • 1 heaping tablespoon ginger paste
  • 1 teaspoon chili paste more or less to taste (like sambal oelek)
  • 1 teaspoon toasted sesame oil or more to taste
  • 2 tablespoons sesame seeds plus more for garnish


  • 2 egg whites
  • pounds skinless chicken breast halves
  • 1/4 cup cornstarch
  • 1/4 teaspoon white pepper
  • pinch kosher salt


  • 1/4 cup oil for frying (like avocado or extra light olive oil)
  • 2 cups small broccoli florets about 1 head
  • 1 medium yellow onion chopped
  • 1 large red bell pepper seeded and chopped
  • 1 tablespoon cornstarch plus 1 tablespoon cool water for cornstarch slurry


  • 3 cups cooked jasmine rice
  • sliced green onions
  • chopped fresh cilantro


  • Combine the ingredients for the sauce and set aside.
  • In a medium bowl, whisk egg whites until frothy. Add chicken, cornstarch, salt and white pepper and toss to coat.
  • Heat a wok or large frying pan over high heat and add a tablespoon of oil. Once the oil is hot, add in the broccoli. Toss the broccoli to coat in the oil, then cook until caramelized, about 5 to 6 minutes. Transfer the broccoli to a clean platter.
  • Add another teaspoon to tablespoon of oil to the wok. When it's hot, add in both the onions and red peppers and a pinch of kosher salt. Toss and cook until the edges are caramelized and the vegetables are softened but still firm. Transfer the bell peppers and onions to the platter with the broccoli.
  • Reduce heat to medium-high and place have of the chicken into the hot wok (adding more oil if needed) and cook 6 to 7 minutes before turning and continuing to cook until chicken is no longer pink. Transfer to a clean plate and repeat with the second batch.
  • Once the second batch of chicken is cooked, add the first batch back into the wok along with the sauce. Bring to a boil and pour in the cornstarch slurry. Reduce heat to medium and cook until the sauce thickens. Add vegetables back in with the sesame seeds.
  • Serve ginger sesame chicken over cooked rice and sprinkle with sliced green onions, chopped cilantro and extra sesame seeds if desired.


Serving: 1g | Calories: 489kcal | Carbohydrates: 59g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 883mg | Potassium: 707mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1081IU | Vitamin C: 65mg | Calcium: 68mg | Iron: 2mg