Stir-Fry Sesame Chicken

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This savory Stir-Fry Sesame Chicken swoops to the rescue on busy nights. It’s quick, easy, and appeals to the whole family.

Juicy, bold veggies like sliced bell peppers and tender green beans cook to perfection in sesame oil and garlic. Add chicken strips, and the meat absorbs the vegetables’ wonderful juicy flavors. Complete the dish by topping it with scrumptious scallions, cilantro, and a sprinkle of toasted sesame seeds.

This colorful stir-fry boasts a beautiful presentation. The fiber-rich veggies and protein-packed chicken make it a super satisfying meal. Stir up a batch and serve!

Stir-Fry Sesame Chicken

Stir-Fry Sesame Chicken

Yields: 6 servings | Serving Size: 1 cup | Calories: 287 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 107mg | Sodium: 1059mg | Carbohydrates: 15g | Fiber: 4g | Sugar: 9g | Protein: 27g | SmartPoints (Freestyle): 9 |


  • 1 tablespoon canola or coconut oil
  • 2 teaspoons sesame oil
  • 1/4 cup chicken stock
  • 1/3 cup clean-eating teriyaki sauce, divided, homemade or store-bought
  • 1 pound boneless, skinless chicken thighs or breasts, sliced into strips
  • 1 red bell pepper, stemmed, seeded, and sliced into strips
  • 1 yellow or orange bell pepper, stemmed, seeded, and sliced into strips
  • 2 cloves garlic, minced
  • 2 cups stemmed and chopped fresh green beans
  • 1/2 cup chopped scallions (sliced diagonally) OR chopped cilantro
  • 1/8 cup sesame seeds


  1. Toast sesame seeds in a dry skillet over medium heat, stirring frequently.
  2. Set aside.
  3. Coat chicken strips in half the teriyaki sauce. Add oil to a pan or wok over medium heat. Cook for about 4-5 minutes per side until golden and cooked through.
  4. Set aside.
  5. Add green beans and water or chicken stock to the pan. Cover and cook for about 5 minutes, until beans are crisp-tender. Add sesame oil and peppers to the pan with the beans. Cook uncovered for about 4 minutes. Add garlic and remaining teriyaki sauce, cook for an additional 30 seconds.
  6. Return chicken to pan and stir. Cook for one minute, until warmed. Remove from heat and sprinkle with toasted sesame seeds. Garnish with scallions or cilantro.
  7. Serve with brown rice or noodles.
  8. Enjoy!

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35 Comments on "Stir-Fry Sesame Chicken"

  1. Lspeert  September 12, 2016

    Garlic is not in the ingredients list, but it is in the instructions. I added two large garlic cloves. Delicious!

    • Gale Compton  September 13, 2016

      Thank you for catching that, it’s now added! ?

  2. Terry  January 4, 2017

    What is clean-eating teriyaki sauce

  3. Veronica  January 4, 2017

    How would I make this gluten free? Unfortunately all Chinese sauces have wheat in them (for some inexplicable reason).

  4. Angelica  January 11, 2017

    When do you add the peppers?

    • Gale Compton  January 12, 2017

      Angelica, SEE IN THE RECIPE: Add green beans and water or stock to the pan. Cover and cook for about 5 minutes, until beans are crisp-tender. Add sesame oil and peppers to the pan with the beans. Cook uncovered for about 4 minutes. Add garlic and cook for an additional 30 seconds.

  5. CJC  January 11, 2017

    How large is one serving?

    • Gale Compton  January 14, 2017

      It’s approximately heaping cup for each serving.

  6. Florence  January 16, 2017

    When does the chicken broth go in?

    • Gale Compton  January 17, 2017

      Florence (my first name :), When adding the green beans, also add the chicken stock or broth.

  7. Sakshi  February 20, 2017

    When does the soy sauce go in the recipe?

    • Gale Compton  February 22, 2017

      Add the remaining teriyaki sauce when adding the garlic, near the end. 🙂

  8. Samantha Fentress  March 1, 2017

    Hi – instead of green beans I’d like to add broccoli – when would you add it?

    • Gale Compton  March 1, 2017

      Samantha, Add in when it calls for the green beans. If you prefer the broccoli to be more crisp, just reduce the cooking time 1-2 minutes. 🙂

  9. Renee  May 12, 2017

    Hi how much is a serving? A cup? Thanks

    • Gale Compton  May 14, 2017

      Renee, Yes, 1 cup. I added it to the nutritional data. 🙂

  10. Alicia  July 8, 2017

    Thanks for the recipe! This household is currently on a low-carb, high protein diet. This definitely hit the spot. Will be making this again.

    • Nichole Furlong  July 8, 2017

      We’re so happy to hear you love the recipe, Alicia!

  11. Patricia  August 3, 2017

    This was so yummy . Thank you for the recipe .

  12. TERRI  October 3, 2017

    This sounds really yummy. I’m concerned about the amount of sodium. Would you have suggestions on lower the sodium? I’m thinking is probably the teriyaki sauce. Would there be a decent substitute for that?

  13. anne  November 15, 2017

    I used low sodium teriyaki sauce. this meal is awesome !!!

  14. Norma  January 4, 2018

    Thanks for the receipe. My son has just started being willing to even taste veggies and he cleaned his plate! Literally the first green beans he has ever been willing to try. Yay!

    • Nichole Furlong  January 4, 2018

      We’re so happy to hear he’s beginning to love veggies! Hopefully this is just the beginning of a veggie love.

  15. tony  February 7, 2018

    Wow, waaayyy too much Sodium in this, I would say due to the teriyaki sauce. ouch

  16. Mary Gardener  January 27, 2019

    Love it but sodium too high for me

    • Nichole Furlong  January 28, 2019

      Hi Mary, you can still enjoy Stir-Fry Sesame Chicken by reducing the sodium in this recipe by using low-sodium ingredients, such as the chicken broth, and making your own teriyaki sauce.

  17. Mykhael Waldrip  February 17, 2019

    What brand/model pan is used in the video?

  18. Inna  December 3, 2019

    Hi, it says add remaining teriyaki sauce twice. When does it actually go in?
    Thank you

    • Nichole Furlong  December 5, 2019

      Sorry about that, I have removed the extra instruction!

  19. Taylon  June 3, 2020

    So the swap for the traditional soy sauce would be coconut secret aminos sauce? Correct??

    • Nichole Furlong  June 4, 2020

      Yes, coconut aminos is the perfect substitution for soy sauce!


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