Honey & Black Sesame Chicken Stir-Fry
This Honey and Black Sesame Seed Chicken Stir-Fry is super easy to make and is packed with tons of nutrients and protein.
Servings 4 servings
Ingredients
Sauce:
- 1 tablespoon toasted sesame oil
- 2 tablespoons of honey
- 1 shallot minced
- 2 garlic cloves minced
- 1 1 tablespoon fresh ginger minced
- Juice of 1 lime
- 2 tablespoons coconut aminos or sub soy sauce
- pinch of salt and black pepper
Other Ingredients:
- Chicken breast or chicken tenderloins or sub tofu for vegan, chopped in cubes or strips
- 1 teaspoon of toasted sesame seed oil
- 1 small broccoli head and stalk roughly chopped
- 2-3 carrots sliced
- 2-3 celery stalks sliced
- 3 ½ oz 1 package rice vermicelli noodles
- Optional: mushrooms green cabbage, brussels sprouts
To Serve:
- fresh cilantro chopped or pick leaves
- green onions sliced or chopped
- black sesame seeds
Instructions
- Add the sauce ingredients to a bowl and mix to combine. Add chicken (or tofu) and toss to combine. Add parchment paper on top and place in the fridge for up to 2 hours before cooking.
- Add chicken and sauce to a skillet over medium heat, and cook for 3-5 minutes on one side, flip over and cook for an additional 3-5 minutes. Keep an eye on the chicken to see if it needs only 3 minutes on each side or longer, depending on the meat's thickness, to ensure it cooks evenly.
- Remove cooked chicken from the skillet and set aside. Using the same skillet, add 1 teaspoon of toasted sesame seed oil and add the veggies you prefer: broccoli, carrots, celery, cabbage, mushrooms, brussels sprouts. Saute for about 5-7 minutes until all the veggies start to wilt and soften. Add chicken back to the pan and toss to combine.
- Prepare vermicelli by following the instructions on the back of the label. Once cooked, add noodles to the chicken and veggies. Toss to combine.
- Divide food into serving bowls or plates, top with cilantro, green onions, and black sesame seeds to serve.