There are some meals that just hit the spot every single time, and for me, this Sweet Sesame Chicken Stir Fry is one of them. It’s the kind of dinner we turn to on a busy weeknight when the thought of a complicated meal is just too much, but we still want something that feels a bit special. The kitchen fills with the scent of toasted sesame, sharp ginger, and sizzling garlic, and you know something good is on its way to the table. This was inspired by a dish I had at a little neighbourhood restaurant years ago; I spent weeks trying to recreate that perfectly balanced sweet and savoury sauce, and I think I’ve finally cracked it.

What makes this chicken stir fry stand out is the sauce. It’s not just sweet; it has a real depth of flavour. We use a combination of dark soy sauce for colour and saltiness, a touch of honey for that sticky sweetness that helps the chicken caramelise, and a generous amount of toasted sesame oil for its distinct nutty aroma. When it hits the hot wok, it thickens into a glossy glaze that coats every single piece of chicken and vegetable. It’s a texture and flavour combination that just works so well.

This recipe is ideal for anyone who appreciates a home-cooked meal that’s faster than waiting for a takeaway. It’s a straightforward dish that delivers on flavour without demanding hours of your time. We’ll walk through how to get the chicken tender, the vegetables crisp, and that sauce just right. It’s one of those recipes that always gets compliments whenever I make it for friends or family.

Recipe Overview

This Sweet Sesame Chicken Stir Fry is all about creating a harmonious dish where tender chicken and crisp vegetables are brought together by a glossy, flavourful sauce. The key is in the balance of sweet, salty, and nutty notes. I’ve tested this with both chicken breast and thighs, and while both are excellent, thighs stay just a little more succulent during the high-heat cooking.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sweet Sesame Chicken Stir Fry

• Genuine Flavour: The sauce isn’t just one-note sweet. It has a lovely savoury depth from dark soy sauce, a nutty warmth from toasted sesame oil, and a slight tang from rice vinegar that cuts through the richness.
• Ready in Under 30 Minutes: From chopping the first vegetable to serving, this dish comes together in about 27 minutes, making it a brilliant option for a midweek dinner.
• Flexible Recipe: You can easily swap the vegetables based on what you have in the fridge. Tenderstem broccoli, mangetout, or even sliced mushrooms work beautifully here. You can also adjust the sweetness or spice to your liking.
• Great for Meal Prep: This recipe works wonderfully for meal prepping. You can cook a batch on Sunday and portion it out with rice for lunches throughout the week.
• Family Tested: I can confirm this is a big hit with all ages. My nephew, who can be a bit fussy with vegetables, always clears his plate when this is on the menu, especially if there’s extra sauce.

Sweet Sesame Chicken Stir Fry

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using toasted sesame oil is non-negotiable – it provides the signature nutty flavour that raw sesame oil lacks. I always reach for a good quality dark soy sauce, like Lee Kum Kee, as it gives the sauce a wonderful colour and richness. Don’t be tempted to skip the fresh ginger and garlic; they make all the difference.

• 600g skinless, boneless chicken thighs, cut into 2-3cm pieces
• 1 tbsp cornflour
• 2 tbsp vegetable or rapeseed oil, divided
• 1 large head of broccoli (about 300g), cut into small florets
• 1 red bell pepper, deseeded and sliced
• 4 spring onions, sliced, whites and greens separated
• 2 cloves garlic, finely minced
• 2cm piece of fresh ginger, peeled and grated
• For the Sauce:
• 80ml low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp cornflour
• For Garnish:
• 1 tbsp toasted sesame seeds
• Fresh coriander (optional)

Marcus’s Tip: If you have time, let the chicken sit with the 1 tbsp of cornflour for about 10-15 minutes before cooking. This technique, a simplified version of velveting, helps create a light coating that protects the chicken from overcooking and gives it a wonderfully tender texture.

How to Make Sweet Sesame Chicken Stir Fry

The process here is all about preparation and timing. Having all your ingredients chopped and ready to go (a ‘mise en place’, as the chefs say) is the secret to a stress-free stir fry. Once the heat is on, things move very quickly!

1. Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornflour, salt, and a pinch of black pepper until evenly coated. Set aside.
2. Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, toasted sesame oil, rice vinegar, and the teaspoon of cornflour. Ensure the cornflour is fully dissolved to avoid lumps. Set this near your hob.
3. Sear the Chicken: Heat 1 tablespoon of 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. Cook for 3-4 minutes per side, until golden brown and cooked through. What works best for me is not moving it too much initially to get a good sear. Remove the chicken from the pan and set it aside on a plate.
4. Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant, being careful not to let the garlic burn.
5. Cook the Vegetables: Add the broccoli florets and sliced red pepper to the pan. Stir-fry for 4-5 minutes. The broccoli should be bright green and tender-crisp. If the pan seems dry, you can add a tablespoon of water to help steam the vegetables slightly.
6. Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it all over everything in the pan.
7. Thicken the Sauce: Stir everything together continuously for 1-2 minutes. The sauce will bubble and thicken into a beautiful, glossy glaze that coats the chicken and vegetables. This happens quite quickly thanks to the cornflour.
8. Finish and Serve: Turn off the heat. Stir in the green parts of the spring onions and sprinkle with toasted sesame seeds. Serve immediately over fluffy basmati rice or noodles.

Tips From My Kitchen

• Temperature Control: A hot wok is crucial for a good stir fry. Ensure your pan is properly heated before adding the ingredients. This sears the food quickly, locking in moisture and flavour, and prevents the vegetables from becoming soggy.
• The Secret Step: Don’t overcrowd the pan when cooking the chicken. I learned that cooking it in a single layer (or in two batches if necessary) is the key to getting that lovely golden-brown crust. Overcrowding steams the chicken instead of frying it.
• Make-Ahead: You can chop all the vegetables, mix the sauce, and dice the chicken a day in advance. Store them in separate airtight containers in the fridge. This turns a 30-minute meal into a 15-minute one!
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan over a medium heat or in the microwave until piping hot. The sauce might thicken slightly upon cooling, but it will loosen up when reheated.

Equipment You’ll Need

• Wok or large, heavy-bottomed frying pan
• Sharp knife and chopping board
• Heatproof spatula or wok turner
• Small bowls for preparing ingredients
• Measuring spoons and a jug

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken or veg in at once lowers the pan’s temperature, leading to steaming instead of searing. This results in pale chicken and limp vegetables. Cook in batches if your pan isn’t large enough.
• Wrong temperature: Starting with a cold or lukewarm pan is a common error. The oil should be shimmering hot to ensure a quick, crisp cook. If it’s not hot enough, food will absorb oil and become greasy.
• Skipping the prep: Stir-frying is a rapid cooking process. There’s no time to chop an onion while the chicken is cooking. Have every single ingredient prepared and within arm’s reach before you turn on the hob.

Delicious Variations to Try

One of the best things about a chicken stir fry is how adaptable it is. Once you have the sauce down, you can play around with the other components to suit your taste or use up what you have on hand.

• Spicy Version: Add 1-2 teaspoons of sriracha or a pinch of dried chilli flakes to the sauce for a welcome kick of heat. You could also add some freshly sliced red chilli with the garlic and ginger.
• Vegetarian Option: This sauce works wonderfully with firm tofu or Quorn pieces. Press the tofu well to remove excess water, cube it, and toss it in cornflour just like the chicken. Fry until golden and crispy before adding to the vegetables.
• Different Protein: Try this recipe with thinly sliced beef sirloin or pork fillet. Prawns are also a fantastic choice – just add them in the last 2-3 minutes of cooking, as they cook very quickly. If you’re looking for another family-friendly meal, our Easy Ground Beef Tacos Recipe is always a hit.

What to Serve With Sweet Sesame Chicken Stir Fry

This dish is a complete meal in many ways, but a few simple additions can elevate it further.

• Steamed Basmati Rice: The fluffy, separate grains are perfect for soaking up every last bit of that delicious sesame sauce.
• Egg Noodles: Toss cooked noodles directly into the wok at the end for a satisfying all-in-one meal.
• A Crisp White Wine: A dry Riesling or a Sauvignon Blanc works beautifully, as their acidity cuts through the sweetness of the honey and soy sauce.

Frequently Asked Questions

Sweet Sesame Chicken Stir Fry

A quick and flavorful weeknight meal, this stir-fry features tender chicken and crisp vegetables coated in a glossy, sweet, and savory sesame sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 430

Ingredients Method Notes

Ingredients

  

• 600 g skinless boneless chicken thighs, cut into 2-3cm pieces
• 1 tbsp cornflour
• 2 tbsp vegetable or rapeseed oil divided
• 1 large head of broccoli about 300g, cut into small florets
• 1 red bell pepper deseeded and sliced
• 4 spring onions sliced, whites and greens separated
• 2 cloves garlic finely minced
• 2 cm piece of fresh ginger peeled and grated

For the Sauce

• 80 ml low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp cornflour

For Garnish

• 1 tbsp toasted sesame seeds
• Fresh coriander optional

Method

 

1. Prepare the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornflour, salt, and a pinch of black pepper until evenly coated. Set aside.
2. Mix the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, toasted sesame oil, rice vinegar, and the teaspoon of cornflour. Ensure the cornflour is fully dissolved to avoid lumps. Set this near your hob.
3. Sear the Chicken: Heat 1 tablespoon of 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. Cook for 3-4 minutes per side, until golden brown and cooked through. What works best for me is not moving it too much initially to get a good sear. Remove the chicken from the pan and set it aside on a plate.
4. Sauté the Aromatics: Add the remaining tablespoon of oil to the same pan. Add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant, being careful not to let the garlic burn.
5. Cook the Vegetables: Add the broccoli florets and sliced red pepper to the pan. Stir-fry for 4-5 minutes. The broccoli should be bright green and tender-crisp. If the pan seems dry, you can add a tablespoon of water to help steam the vegetables slightly.
6. Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk and pour it all over everything in the pan.
7. Thicken the Sauce: Stir everything together continuously for 1-2 minutes. The sauce will bubble and thicken into a beautiful, glossy glaze that coats the chicken and vegetables. This happens quite quickly thanks to the cornflour.
8. Finish and Serve: Turn off the heat. Stir in the green parts of the spring onions and sprinkle with toasted sesame seeds. Serve immediately over fluffy basmati rice or noodles.

Notes

Serve immediately over fluffy basmati rice or noodles for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you give this Sweet Sesame Chicken Stir Fry a go. It’s a staple in my kitchen for a reason, and it’s one of those reliable recipes that delivers fantastic flavour with minimal fuss. It’s comforting, satisfying, and brings a little bit of joy to the dinner table. If you try it, please do leave a comment below and let me know how you got on – I love hearing about your kitchen adventures!
Happy cooking,
Marcus