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- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup broccoli florets - 1 bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas, trimmed - 3 cloves garlic, minced - 1 inch ginger, grated - 1/4 cup honey - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water The chicken is the main attraction in this dish. I use boneless, skinless chicken breasts. They cook quickly and stay tender. You can cut them into bite-sized pieces for easy eating. The veggies add color and crunch. I love using broccoli, bell peppers, carrots, and snap peas. They give a nice mix of tastes and textures. The sauce brings everything together. Honey adds sweetness, while soy sauce gives that salty umami flavor. Rice vinegar gives a nice tang that brightens the dish. The cornstarch helps the sauce cling to the chicken and veggies. - 1 tablespoon sesame oil - Salt and pepper to taste - 2 tablespoons toasted sesame seeds - Green onions, chopped for garnish Sesame oil adds a rich, nutty flavor. I always use it to stir-fry the chicken. A pinch of salt and pepper enhances the taste without overpowering it. After cooking, I sprinkle toasted sesame seeds on top. They add a lovely crunch and extra flavor. Chopped green onions make a fresh, colorful garnish. They look great and taste even better. You can also add more at the end for a nice finish. This dish is all about balance. Each ingredient plays a key role in making it delicious. 1. Heating the skillet First, grab a large skillet or wok. Heat one tablespoon of sesame oil over medium-high heat. Make sure the oil is hot but not smoking. 2. Cooking the chicken Next, add one pound of boneless, skinless chicken pieces to the skillet. Season with salt and pepper to taste. Cook for about 5-7 minutes. Stir often until the chicken is browned and fully cooked. Once done, remove the chicken from the skillet and set it aside. 1. Adding garlic and ginger In the same skillet, add three minced garlic cloves and one inch of grated ginger. Cook these for about 30 seconds. This will make your kitchen smell amazing! 2. Incorporating the vegetables Now, toss in one cup of broccoli florets, one sliced bell pepper, one julienned carrot, and one cup of trimmed snap peas. Stir-fry the vegetables for 4-5 minutes. You want them to be bright and tender-crisp. 1. Mixing the sauce ingredients In a small bowl, combine 1/4 cup of honey, 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, and a cornstarch mixture made with 2 tablespoons of water. Stir well until everything blends smoothly. 2. Finishing the stir fry Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the top. Stir-fry everything for another 2-3 minutes. This will thicken the sauce and coat all the ingredients nicely. Finally, sprinkle 2 tablespoons of toasted sesame seeds over the dish and toss gently to combine all the flavors. Stir-frying is fast. Keep your heat high to cook the chicken quickly. Use a large skillet or wok for even cooking. Always add the chicken in a single layer. This helps brown it well. Stir it often to avoid burning. To ensure your chicken is tender, cut it into small, bite-sized pieces. This way, it cooks evenly. Marinating the chicken for 15 minutes in soy sauce can also help. It adds flavor and keeps the meat juicy. Adjust the sauce's sweetness and saltiness to suit your taste. If you like it sweeter, add more honey. For more salt, increase the soy sauce. Taste the sauce before adding it to the stir-fry. This way, you can get it just right. Fresh ingredients make a big difference. I love using bright, crisp vegetables like broccoli, bell peppers, and snap peas. They add color and crunch. Try to use seasonal veggies for the best flavor and nutrition. This makes your dish shine! {{image_2}} You can change the protein in this dish easily. If you do not want chicken, try shrimp or tofu. Both options work well with the honey sauce. Shrimp cooks fast and adds a nice flavor. Tofu is a great choice for vegetarians. Use firm tofu for the best texture. Just cut it into cubes and add it during the veggie stir-fry step. You can swap out the veggies based on what you like or have. Try using zucchini or mushrooms instead of bell pepper. Cauliflower works great in place of broccoli. Seasonal veggies make this dish even better! In summer, add fresh corn. In fall, try adding butternut squash. Mixing different colors makes your dish pretty and tasty. The more variety, the more nutrients you get! You can store leftover Honey Sesame Chicken Stir Fry in the fridge. Place it in an airtight container. This keeps the meal fresh and tasty for up to three days. Make sure the stir fry cools down before sealing it. This helps prevent moisture build-up. If you want to save it for later, freezing is a great option. Use a freezer-safe container or a zip-top bag. Remove as much air as you can to avoid freezer burn. The stir fry can stay good for up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. For quick reheating, you can use the microwave. Heat it in short bursts and stir in between to maintain even warmth. You can also reheat it on the stove over low heat. Just add a splash of water or broth to keep it moist. Enjoy your quick meal again! How can I make it spicier? To add some heat, use red pepper flakes or sriracha. Start with a little and taste as you go. You can also add sliced jalapeños for fresh spice. Mix it into the sauce for even flavor. Can I use pre-cooked chicken? Yes, you can! Using pre-cooked chicken saves time. Just add it to the pan after the veggies. Cook until heated through and coated with the sauce. Calories per serving This dish has about 350 calories per serving. It is a filling meal without being too heavy. Health benefits of ingredients - Chicken: A great source of protein, helps build and repair muscles. - Broccoli: Packed with vitamins and minerals, it's good for your immune system. - Bell pepper: High in vitamin C, which boosts skin health and immunity. - Honey: A natural sweetener that can soothe a sore throat. - Ginger: Aids digestion and adds flavor. - Sesame seeds: Provides healthy fats and adds crunch. Using these fresh ingredients makes this stir fry both tasty and nutritious. In this blog post, we covered how to make a delicious stir-fry. We looked at key ingredients, like chicken, fresh vegetables, and flavorful sauces. I shared step-by-step instructions to guide you through cooking. You learned tips for great seasoning and cooking techniques. We explored variations to keep your meals exciting. Lastly, I explained how to store leftovers properly. Remember, stir-fries are versatile and fun to make. Enjoy experimenting with flavors, and happy cooking!

Honey Sesame Chicken Stir Fry

Whip up a delicious Honey Sesame Chicken Stir Fry in no time! This easy recipe features tender chicken, vibrant veggies, and a sweet and savory honey sauce that will delight your taste buds. Perfect for a quick weeknight dinner, this dish is not only tasty but also colorful and nutritious. Click through to discover the full recipe and impress your family tonight with this mouthwatering stir fry!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon sesame oil

1 cup broccoli florets

1 bell pepper (any color), sliced

1 carrot, julienned

1 cup snap peas, trimmed

3 cloves garlic, minced

1 inch ginger, grated

1/4 cup honey

1/4 cup soy sauce (low sodium preferred)

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water

2 tablespoons sesame seeds, toasted

Salt and pepper to taste

Green onions, chopped for garnish

Instructions
 

In a large skillet or wok, heat the sesame oil over medium-high heat.

    Add the chicken pieces to the skillet, season with salt and pepper, and stir-fry for about 5-7 minutes until they are browned and fully cooked. Remove the chicken from the skillet and set aside.

      In the same skillet, add the minced garlic and grated ginger, cooking briefly (about 30 seconds) until fragrant.

        Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are vibrant and tender-crisp.

          In a small bowl, combine the honey, soy sauce, rice vinegar, and the cornstarch mixture. Stir well to blend.

            Return the cooked chicken to the skillet with the vegetables and pour the sauce over everything. Stir-fry for another 2-3 minutes until the sauce thickens and coats all the ingredients.

              Sprinkle the toasted sesame seeds over the stir fry and toss everything gently to combine.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | 4 servings

                  - Presentation Tips: Serve the stir fry over a bed of steamed jasmine rice or quinoa for a complete meal. Garnish with chopped green onions and additional sesame seeds for an appealing look.