Sesame Chicken Stir Fry

Quick and tasty stir fry...you can serve over steamed rice or serve on its own.


1 1/2 lb skinless chicken breasts, cut into thin strips
Kosher salt
fresh ground pepper
3 tbsp sesame seeds (I like black seeds, but you can use regular)
3 tbsp peanut oil
1 red bell pepper, seeded and sliced into thin strips
1/2 lb sugar snap peas
3 cloves garlic, minced
2/3 cup chicken stock (homemade or store bought)
1 tbsp dark sesame oil
2 tbsp rice vinegar
1/4 cup chopped fresh cilantro (optional)


Season the chicken with salt and pepper, then sprinkle with the sesame seeds, coating the meat evenly and patting firmly so seeds adhere.

In a wok or large fry pan over high heat, warm the peanut oil. Add the chicken and cook, stirring often, until golden and nearly cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chicken to a plate.

Add the bell pepper, sugar snap peas and garlic to the pan and stir-fry until the vegetables are barely tender-crisp, 1 to 2 minutes.

Return the chicken to the pan and add the broth, soy sauce, vinegar and sesame oil. Reduce the heat to medium and simmer until the chicken is opaque throughout and the sauce is slightly reduced, about 2 minutes.

Divide the chicken and vegetables among shallow bowls, sprinkle with the cilantro and serve.