You will love this easy recipe for 20 minute Sesame Chicken! It has a sweet and spicy flavor and is loaded with veggies. It is a weeknight meal you will want to make again.
Everyone can use another quick and easy dinner recipe in their arsenal, right? This 20 minute sesame chicken recipe consists of bites of tender chicken with snow peas, mushrooms, and shredded carrots slathered in a ginger garlic sauce with a kick of heat. My husband loved it so much that he had a third helping.
This is the type of recipe that you can make your own. I added a teaspoon of sriracha to the sauce to give it a spice level of about a 6 out of 10. You can choose to omit the sriracha or add even more. I like to serve extra sriracha on the side so that Charles can make his meal as spicy as he likes.
I picked snow peas, mushrooms, and carrots because they are three of my favorite vegetables, but you could opt for broccoli, bell pepper, and green onions instead. You could even use beef instead of chicken.
I used a microwavable bag of rice for this meal. It is a huge timesaver, and it means that this meal can be made in one pan. Anything that helps me to save time and make less of a mess is a big win for me.
20 Minute Sesame Chicken
Ingredients
- 1.5 pounds Boneless Skinless Chicken Breast
- 3 tablespoons All Purpose Flour
- 3 teaspoons Sesame Oil
- ¾ cup Low Sodium Soy Sauce
- 3 cloves of Garlic pressed or minced
- 1 teaspoon Peeled Fresh Ginger grated
- ½ teaspoon - 1 teaspoon Sriracha to taste
- 2 teaspoons Corn Starch
- 2 cups Sliced Mushrooms
- 1 cup Snow Peas
- ½ cup Shredded Carrot I get it from the grocery store salad bar
- 2 teaspoons Sesame Seeds
Instructions
- Serve with your favorite rice (I used Uncle Ben's Brown and Wild Rice Mix)
- First, use a knife or kitchen sheers to cut the chicken up into pieces that are about 2 bites big.
- Then toss the chicken in the flour, until it is evenly coated in flour. Next heat a teaspoon of sesame oil in a wok or skillet over medium heat. Once hot, add ⅓ of the chicken, and cook each side for 2 minutes, until browned. Then cook the rest of the chicken in two more batches, adding another teaspoon of sesame oil to the pan each time. Set the cooked chicken aside in a bowl.
- Whisk the soy sauce, garlic, ginger, sriracha, and corn starch together and then pour it into the same wok or skillet over medium heat. Add the mushrooms, and let cook for 3 minutes, stirring frequently.
- Add the chicken, and stir to coat it in the sauce. Cook for another 4 minutes. Lastly, add the snow peas, carrot, and sesame seeds. Cook for 2 minutes. (I used this time to make my Uncle Ben's microwaveable rice).
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