I love a good stir fry – it is a great way to get in vegetables and use what might be going bad in the fridge. It can also be customizable based on your preferences or what you have at home. I love to add onions, bell peppers, and broccoli to get a variety of colors, textures and flavors. This version is all about the sesame flavor, so it is less sweet than its teriyaki cousin, but still packs just as much flavor. I also opted to make this version a bit spicier by using Gochujang which is a korean red pepper paste that adds a lovely flavor as well as a kick of heat. Whip this up for an easy dinner or make ahead for the busy week. This is great for a meal prep dish as it reheats really well!
For the Sauce:
- 1/2 Cup Soy Sauce
- 3 Tbsp Brown Sugar
- 2 Tbsp GoChuJang
- 2 Tbsp Sesame Oil
- 1/3 Cup Rice Vinegar
- 5 Garlic Cloves, Minced
- 2 Tsp Minced Ginger
- 1 Tbsp Sesame Seeds
- 1 Lb Chicken Breast
- 3 Cups Broccoli Florets
- 3 Bell Peppers, Diced (I used tri-color)
- 1 Yellow Onion, Quartered
- 3 Green Onions, Chopped
- 1 Tbsp Sesame Oil
- 2 Tsp Cornstarch
- Rice for Serving (Optional)
- 1 Tbsp Sesame Seeds (For Topping)
Time: 30 Mins + 2 Hours for Marinating
- In a mixing bowl, whisk together the soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, minced garlic, minced ginger and sesame seeds. Carefully pour the marinade into a large (gallon sized) ziploc bag.
- Next, prep the chicken. Cut the chicken up into large chunks – about 1inch pieces and add them to the ziploc bag with the marinade. Seal the ziploc bag and using your hands, gently massage the chicken and marinade to make sure the chicken gets evenly coated.
- Place the chicken in the fridge for 2-3 hours.
- When the chicken is ready to go and you have all the remaining ingredients prepped heat a large pan over medium-high heat and add in 1 tbsp sesame oil.
- Once hot, add in the diced bell peppers and yellow onion and cook for about 8 minutes until they start to sweat and soften.
- Reduce the heat to medium and add in the broccoli florets cooking for another 5 minutes.
- Next, take 3 tbsp of the marinade and transfer to a small bowl. Add the 2 tsp of cornstarch to this and whisk to combine so there are no clumps. Set this aside for later use.
- Add the chicken and remaining marinade to the pan and cook for 12-15 minutes, stirring frequently, until the chicken is cooked through.
- For the last step, turn the heat up slightly, add in the green onions and the cornstarch slurry you made early. Stirring constantly to prevent burning, cook for 5-8 minutes until the sauce thickens.
- Once the sauce is thick, immediately remove from the heat. Serve over rice and top with more sesame seeds.