Honey Sesame Chicken Stir Fry

I was scrolling through Instagram and found a delicious looking sesame ginger dish. Sign me up! I decided on honey instead of the more traditional sugar and didn’t regret it one bit! I wanted something with a bit more pizzazz, so I made some turmeric five-spice scented rice to go with it. Match made in heaven! 

Marinade:

¼ cup Soy Sauce

1 teaspoon Minced Garlic

1 teaspoon Ginger Paste

1 Tablespoon Sesame Oil

1 teaspoon Rice Wine Vinegar

2 Tablespoons Sesame Oil 

2 large Chicken Breasts; cubed 

1 large Zucchini; chopped

1 large Onion; chopped

1 large Bell Pepper; cored & chopped

2 stalks of Celery; sliced

1 cup Carrot; sliced

3 cloves Garlic; minced

½ teaspoon Ginger; grated 

¼ cup Cornstarch

2 cups Chicken Broth

1 Tablespoon Hoisin Sauce

1 teaspoon Fish Sauce

¼ cup Honey

Sesame Seed & Green Onion for garnish

  1. Add the chicken and marinade ingredients to a ziplock bag. Massage the bag until the chicken is evenly coated. Place in the fridge and marinate for at least 1 hour; preferably overnight.
  2. Heat a large wok over medium heat and drizzle in the sesame oil. Once hot, add the chicken and cook until no longer pink in the center. 
  3. Using a slotted spoon, remove the chicken and add the vegetables. Sauté until tender, then add the garlic and ginger; sautéing until fragrant, about 2 minutes longer. 
  4. Sprinkle in the cornstarch and toss until coated. Stir in the broth, hoisin sauce, fish sauce and honey. Cover and simmer for 10 minutes or until the sauce is thickened and the carrots are tender. 
  5. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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