Vegan Gluten Free Honey Sesame Chicken Stir-Fry
Total time45 min
Prep time20 min
Cook time15 min
4.8(27)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp cornstarch
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp tamari
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes (optional)
For the stir-fry
- 2 tbsp neutral oil, divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets, cut into bite-sized pieces
- 3 scallions, thinly sliced, white and green parts separated
For serving
- 2 tsp sesame seeds, toasted
- cooked white rice, for serving
Instructions
- 1
In a medium bowl, toss the sliced chicken with 1 tbsp cornstarch, salt, and pepper until evenly coated. Set aside to rest for 10 minutes while you prepare the sauce and vegetables.
- 2
In a small bowl, whisk together the tamari, honey, rice vinegar, toasted sesame oil, 1 tsp cornstarch, grated ginger, and red pepper flakes (if using) until smooth. Set the sauce aside.
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