Sesame Ginger Chicken Stir-Fry Recipe Kit Recipe

About this recipe

Transform your weeknight dinners with this Sesame Ginger Chicken Stir-Fry recipe, a delicious combination of savory and aromatic flavors. Featuring tender chicken strips, fresh ginger, garlic, vibrant carrots, and crisp kale, all tossed in a flavorful soy-based sauce with a hint of sesame and chili, this dish is both wholesome and satisfying. Perfect for busy evenings or meal prep, it’s quick to make and packed with fresh ingredients that deliver a restaurant-quality experience right in your own kitchen. With easy-to-follow steps and a balance of textures and flavors, this stir-fry is sure to become a household favorite. Skip the takeout and enjoy a homemade taste of Asia with this simple yet impressive recipe. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Chicken Breast Fillets
• 65G Natoora Root Ginger
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 g Yorkshire English Carrots 100G
• 200G Natoora Organic British Green Kale
• 100G Crushed Chilli Flakes, 100G
• 60G Toasted White Sesame Seeds, 60G
• NaN Tilda Long Grain Rice
• - Ktc Minced Garlic Paste
• - Marnoto Hand Harvest Fine Sea Salt
• 750 Ml Mr Organic Sunflower Oil
• 150 Ml Kikkoman Soy Sauce
• 1 Jar Rowse Clear Honey
• 500 Ml Hd Rice Vinegar, 500Ml
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Cut 300g of boneless, skinless chicken breast into thin strips. Season with a pinch of fine sea salt and ground white pepper.
2. 2. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp orange & maple syrup nuts & seeds, 1 tsp grated root ginger, 1 minced garlic clove, and 1/2 tsp crushed chilli flakes. Set the sauce aside.
3. 3. Heat 1 tbsp of sunflower oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
4. 4. In the same skillet, add another 1 tbsp of sunflower oil. Add 1 cup of organic British green kale, 1 sliced red bell pepper, and 1/2 cup of julienned carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. 5. Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
6. 6. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
7. 7. Sprinkle 1 tbsp of sesame seeds and 2 tbsp of chopped green onions over the stir-fry. Toss gently to combine.
8. 8. Serve the sesame ginger chicken stir-fry hot over steamed rice or noodles.