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Honey Sesame Chicken Stir Fry

A quick, saucy stir-fry with tender chicken, crisp vegetables, and a sweet sesame-honey glaze.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 large boneless skinless chicken breasts cut into bite-size strips
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch for coating chicken
  • 2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt divided
  • 2 cups fresh green beans trimmed
  • 1 yellow bell pepper cut into strips
  • 1 tsp sesame oil
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp sesame seeds
  • 1/2 cup chicken broth
  • 3 tbsp honey
  • 1 tbsp sugar
  • 2 tbsp rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • pinch red pepper flakes
  • 2 tbsp cornstarch for thickening sauce

Instructions

  • In a bowl, combine the chicken strips, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbsp cornstarch; toss to coat and set aside.
  • Heat a large non-stick skillet or wok over medium heat and add 1 tbsp butter; add the green beans and stir-fry until tender and slightly charred, about 5 minutes.
  • Add the yellow bell pepper strips to the pan and cook 2–3 minutes until tender, then transfer the vegetables to a plate and return the pan to the heat.
  • Add the remaining 1 tbsp butter and 1 tsp sesame oil to the pan over medium heat; add the coated chicken and cook, turning occasionally, until browned and cooked through, about 5–7 minutes; transfer the chicken to the plate with the vegetables.
  • In a small bowl, whisk together the chicken broth, honey, sugar, rice vinegar, 1/4 cup soy sauce, 1 tbsp sesame oil and a pinch of red pepper flakes (if using); set aside.
  • Return the pan to medium heat and sauté the minced garlic and minced ginger about 30 seconds until fragrant.
  • Pour the sauce into the pan (reserve about 2 tbsp) and bring to a simmer, cooking about 2–3 minutes to blend flavors.
  • Whisk the reserved ~2 tbsp sauce with the remaining 2 tbsp cornstarch until smooth, then pour into the simmering sauce and stir until the sauce thickens.
  • Return the chicken and vegetables to the pan and toss to coat evenly in the sauce; sprinkle with sesame seeds and serve hot.

Equipment

  • Large non-stick skillet or wok
  • Mixing Bowls
  • Measuring Spoons
  • Measuring Cups
  • Spatula or tongs
  • small bowl or cup for sauce

Notes

  • Cut chicken into uniform strips for even cooking.
  • Trim green beans to remove tough ends.
  • Reserve sauce before thickening to avoid lumps.
  • Adjust red pepper flakes to taste for spice.