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Better Than Takeout Chicken Sesame Stir Fry Recipe

A quick and flavorful sesame teriyaki chicken stir-fry with crisp vegetables that's perfect for weeknight dinners.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon canola oil or coconut oil
  • 2 teaspoons sesame oil
  • 1/4 cup chicken stock
  • 1/3 cup clean-eating teriyaki sauce divided, homemade or store-bought
  • 1 pound boneless skinless chicken thighs or breasts sliced into strips
  • 1 red bell pepper stemmed, seeded, and sliced into strips
  • 1 yellow or orange bell pepper stemmed, seeded, and sliced into strips
  • 2 cloves garlic minced
  • 2 cups green beans fresh, stemmed and chopped
  • 1/2 cup scallions chopped (sliced diagonally) or chopped cilantro
  • 1/8 cup sesame seeds

Instructions

  • Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant; transfer to a small bowl and set aside.
  • Place half of the teriyaki sauce in a bowl and toss the chicken strips in it to coat; let marinate briefly while you heat the pan.
  • Heat the canola or coconut oil in a large skillet or wok over medium heat. Add the chicken strips and cook about 4–5 minutes per side, until golden and cooked through; remove chicken and set aside.
  • Add the green beans and the 1/4 cup chicken stock to the same pan, cover, and cook about 5 minutes until the beans are crisp-tender.
  • Uncover and add the sesame oil and sliced bell peppers; cook uncovered about 4 minutes until peppers are tender-crisp.
  • Add the minced garlic and the remaining teriyaki sauce to the pan and cook, stirring, about 30 seconds until fragrant.
  • Return the cooked chicken to the pan, toss to combine, and cook 1 minute more until everything is warmed through.
  • Remove from heat, sprinkle with toasted sesame seeds, and garnish with chopped scallions or cilantro; serve with brown rice or noodles if desired.

Equipment

  • Large Skillet or Wok
  • Spatula or tongs
  • Measuring Spoons and Cups
  • Knife and cutting board
  • Small Bowl

Notes

  • Use breasts or thighs based on preference.
  • Divide the teriyaki sauce so some is used for marinating and the rest for the stir-fry.
  • Toast sesame seeds until just golden to avoid burning.
  • Cook vegetables until crisp-tender for best texture.