Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) rice wine vinegar
  • 1 teaspoon (5ml) cornstarch (cornflour for my UK mates!)
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) soy sauce (low sodium)
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) rice wine vinegar
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) cornstarch (cornflour)
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a bit of a kick!)
  • 2 tablespoons (30ml) vegetable oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup (100g) broccoli florets
  • 1/2 cup (50g) sliced carrots
  • 2 tablespoons (30ml) sesame seeds, for garnish
  • Cooked rice, for serving

Instructions:

  1. Combine chicken and marinade ingredients in a bowl. Toss to coat and set aside.
  2. Whisk together all sauce ingredients in a separate bowl. Set aside.
  3. Heat vegetable oil in a wok or large skillet over high heat. Add bell peppers, broccoli, and carrots. Stir-fry until tender-crisp, about 3-5 minutes. Remove vegetables from the wok and set aside.
  4. Add the marinated chicken to the hot wok. Stir-fry until cooked through and lightly browned, about 5-7 minutes. Be careful not to overcrowd the pan – cook in batches if necessary.
  5. Return the vegetables to the wok. Pour the sesame sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce has thickened and coats the chicken and vegetables, about 2-3 minutes.
  6. Sprinkle with sesame seeds and serve immediately over cooked rice.