Sweet Sesame Chicken Stir Fry | Asian
There are some weeknight dinners that feel like a genuine treat, a welcome departure from the usual routine without demanding hours in the kitchen. This Sweet Sesame Chicken Stir Fry is exactly that. It’s the kind of meal that brings the vibrant, satisfying flavours of your favourite takeaway right to your own table, but with the freshness and control that only home cooking can offer. We’re talking about tender pieces of chicken coated in a glossy, sticky sauce that hits all the right notes: deeply savoury from the soy, sweet from the honey, and wonderfully nutty from a generous helping of sesame.
This recipe was born from my attempt to recreate a fantastic sesame chicken I tried at a bustling food market in London. I wanted to capture that addictive sauce and the perfect texture of the chicken, and after a few rounds of testing in my own kitchen, I believe we’ve nailed it. It’s a dish built on pantry staples, coming together in about 30 minutes, which makes it ideal for those busy evenings when you want something spectacular without the fuss. The crisp-tender vegetables add a lovely bite and freshness, balancing the richness of the sauce beautifully.
It’s the kind of chicken dinner that always gets compliments. We serve it piled high on fluffy jasmine rice, letting every grain soak up that gorgeous sauce. It’s a meal that feels both nourishing and indulgent, and it’s one we return to again and again.
Recipe Overview
This Sweet Sesame Chicken Stir Fry delivers tender, lightly crisped chicken and vibrant vegetables bathed in a sticky, savoury, and sweet sauce. The key is the balance of flavours in the sauce—salty soy, sweet honey, tangy rice vinegar, and aromatic toasted sesame oil. During testing, I found that taking a minute to toast your own sesame seeds just before serving elevates the entire dish, releasing an incredible aroma that you just don’t get from the pre-toasted ones.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Sweet Sesame Chicken Stir Fry
- Genuine Flavour: The sauce is the star. It’s a luscious blend where rich soy sauce meets the natural sweetness of honey, sharpened by a splash of rice vinegar and given a deep, nutty warmth from toasted sesame oil, garlic, and ginger. It coats every single piece of chicken and veg.
- Ready in 30 Minutes: From chopping the first vegetable to serving, this entire meal comes together in about half an hour, making it a brilliant choice for a satisfying weeknight chicken dinner.
- Flexible Recipe: This stir fry is wonderfully adaptable. You can swap the broccoli and peppers for mange tout, baby corn, or sliced carrots. Don’t have chicken breasts? Thighs work beautifully. You can even throw in some water chestnuts for extra crunch.
- Great for Busy Evenings: This dish works beautifully for those nights when time is short but you’re craving something truly tasty. It feels more special than your average quick meal. If you’re looking for another speedy chicken dish, my Bacon Brown Sugar Chicken Tenders are also a fantastic option.
- Family Tested: My kids absolutely devour this every time I make it. They love the sweet, sticky sauce and it’s a great way to get them to eat a good portion of vegetables without any complaints.
Ingredients You’ll Need
Most of these ingredients are pantry staples, especially if you enjoy Asian-inspired cooking. For the soy sauce, I always find that a good quality, naturally brewed one like Kikkoman provides a richer, more complex flavour than generic brands. It makes a noticeable difference to the final sauce.
- For the Chicken:
- 500g skinless, boneless chicken breasts (or thighs), cut into 2.5cm (1-inch) pieces
- 2 tbsp cornflour
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable or rapeseed oil
- For the Sweet Sesame Sauce:
- 80ml low-sodium soy sauce
- 60ml honey
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tbsp toasted sesame seeds, plus more for garnish
- For the Stir Fry:
- 1 large head of broccoli, cut into small florets
- 1 red bell pepper, deseeded and sliced
- 4 spring onions, sliced, with whites and greens separated
Sophia’s Tip: Don’t be tempted to skip coating the chicken in cornflour. This simple step is what creates a light, velvety crust on the chicken, which not only gives it a lovely texture but also helps that delicious sauce cling to every piece.
How to Make Sweet Sesame Chicken Stir Fry
The process for this stir fry is straightforward. The key is to have everything prepped and ready to go before you start cooking, as things move very quickly once the wok is hot. This method, known as mise en place, is your best friend for any stir fry recipe.
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour, salt, and pepper until evenly coated. Set aside.
- Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and 1 tablespoon of toasted sesame seeds. Set this nearby.
- Sear the Chicken: Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the wok with a slotted spoon and set aside on a plate.
- Cook the Vegetables: Add the broccoli florets and the sliced red pepper to the same wok (add another splash of oil if needed). Stir-fry for 3-4 minutes until they are crisp-tender. You still want them to have a bit of a bite. Add the white parts of the spring onions and cook for another minute until fragrant.
- Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the sauce a final stir and pour it all over the chicken and vegetables.
- Thicken the Sauce: Stir everything together constantly over the heat for 1-2 minutes. The sauce will bubble and thicken, coating everything in a beautiful glossy glaze. What works best for me is to keep everything moving to prevent the honey from catching and burning.
- Serve: Turn off the heat. Stir in the green parts of the spring onions. Serve immediately over rice or noodles, garnished with an extra sprinkle of toasted sesame seeds.
Tips From My Kitchen
- Temperature Control: A hot wok is essential for a great stir fry. Make sure your pan and oil are properly heated before you add the chicken. This ensures you get a good sear rather than just steaming the meat.
- The Secret Step: I learned that adding the sesame seeds directly into the sauce, as well as on top for garnish, infuses the entire dish with a deeper, more rounded nutty flavour. Don’t skip it!
- Make-Ahead: You can save time by chopping all your vegetables and mixing the sauce ingredients up to a day in advance. Store them in separate airtight containers in the fridge. You can also coat the chicken and keep it refrigerated for a few hours.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the microwave until piping hot. The sauce may thicken further upon cooling.
Equipment You’ll Need
You don’t need lots of fancy gadgets for this sesame chicken stir fry, but having the right pan makes a difference. For tips on finding the right one, check out this guide on how to choose a wok.
- Wok or large, deep frying pan
- Sharp knife and cutting board
- Spatula or wok turner
- Small bowls for preparing your ingredients
- Measuring spoons and cups/jug
Common Mistakes to Avoid
- Overcrowding the pan: If you add too much chicken to the wok at once, the temperature will drop and the chicken will steam instead of searing. This results in pale, rubbery chicken. To avoid this, cook the chicken in two separate batches, ensuring each piece has space.
- Adding the sauce too early: The honey in the sauce can burn if cooked for too long. Only add the sauce at the very end, once the chicken and vegetables are cooked. It only needs a minute or two to bubble and thicken into a perfect glaze.
- Using untoasted sesame oil: Toasted sesame oil has a much richer, deeper, and nuttier flavour than plain sesame oil. It’s used as a finishing oil for flavour, not for high-heat cooking. Make sure you’re using the toasted variety for that signature taste.
Delicious Variations to Try
One of the best things about a stir fry is how easy it is to customise. Feel free to play around with these ideas or use whatever you have in your fridge!
- Spicy Version: Add 1-2 teaspoons of sriracha or a pinch of red chilli flakes to the sauce for a welcome kick of heat.
- Vegetarian/Vegan Option: Swap the chicken for a block of firm, pressed tofu cut into cubes. Pan-fry the tofu until golden and crisp before adding the vegetables. To make it vegan, simply replace the honey with an equal amount of maple syrup or agave nectar.
- Different Protein: This sauce works wonderfully with other proteins. Try it with king prawns (add them with the vegetables as they cook quickly) or thinly sliced beef sirloin.
What to Serve With Sweet Sesame Chicken Stir Fry
This dish is almost a complete meal in itself, but a few simple pairings can complete the experience.
- Fluffy Jasmine Rice: This is the classic choice. Its fragrant aroma and soft texture are perfect for soaking up every last drop of the sweet sesame sauce.
- Egg Noodles: Toss cooked egg noodles directly into the wok at the end for a satisfying all-in-one noodle bowl.
- A Crisp Drink: A cold, light lager or a crisp glass of Sauvignon Blanc cuts through the richness of the sauce beautifully. For a non-alcoholic option, iced green tea is wonderfully refreshing.
Frequently Asked Questions
Sweet Sesame Chicken Stir Fry
Ingredients
Method
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with the cornflour, salt, and pepper until evenly coated. Set aside.
- Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, grated ginger, and 1 tablespoon of toasted sesame seeds. Set this nearby.
- Sear the Chicken: Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Once the oil is shimmering, carefully add the chicken in a single layer. Be sure not to overcrowd the pan; cook in two batches if necessary. Fry for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the wok with a slotted spoon and set aside on a plate.
- Cook the Vegetables: Add the broccoli florets and the sliced red pepper to the same wok (add another splash of oil if needed). Stir-fry for 3-4 minutes until they are crisp-tender. You still want them to have a bit of a bite. Add the white parts of the spring onions and cook for another minute until fragrant.
- Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the sauce a final stir and pour it all over the chicken and vegetables.
- Thicken the Sauce: Stir everything together constantly over the heat for 1-2 minutes. The sauce will bubble and thicken, coating everything in a beautiful glossy glaze. What works best for me is to keep everything moving to prevent the honey from catching and burning.
- Serve: Turn off the heat. Stir in the green parts of the spring onions. Serve immediately over rice or noodles, garnished with an extra sprinkle of toasted sesame seeds.
Notes
This Sweet Sesame Chicken Stir Fry has become a true staple in our home, and I hope it finds a happy place in yours too. It’s reliable, packed with flavour, and feels just a little bit special for a weeknight. If you’re looking for a dessert to follow it up, some simple Biscoff Truffles would be a lovely treat. I’d love to hear how you get on with it, so please leave a comment below and let me know what you think!
Happy cooking,
Sophia.
