Best 5 Sesame Chicken Stir Fry With Mushrooms Recipes

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Indulge in the tantalizing flavors of Sesame Chicken Stir-Fry with Mushrooms, a delectable dish that harmonizes the sweet, savory, and slightly tangy notes in a symphony of taste. The succulent chicken, coated in a luscious sesame sauce, takes center stage, while the earthy aroma of mushrooms and the vibrant crunch of bell peppers create a delightful supporting cast. This stir-fry is not only a culinary delight but also a nutritional powerhouse, boasting an array of vegetables that pack a punch of essential vitamins and minerals. Accompanying this main course are three equally enticing recipes: Steamed Jasmine Rice, Stir-Fried Green Beans with Garlic, and a refreshing Cucumber Salad with Sesame Dressing. These accompaniments perfectly complement the Sesame Chicken Stir-Fry, providing a harmonious balance of flavors and textures that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SESAME CHICKEN STIR-FRY



Sesame Chicken Stir-Fry image

"When our children were little, my husband frequently worked late," recalls Michelle McWilliams of Fort Lupton, Colorado. "This eye-catching stir-fry was a satisfying alternative to a big dinner for me and the kids."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 serving.

Number Of Ingredients 13

1 boneless skinless chicken breast half, cut into thin strips
2 teaspoons canola oil
7 snow peas
1 cup fresh broccoli florets
1/3 cup julienned sweet red pepper
3 medium fresh mushrooms, sliced
3/4 cup chopped onion
1 tablespoon cornstarch
1 teaspoon sugar
1/2 cup cold water
3 to 4 tablespoons soy sauce
Hot cooked rice
1 teaspoon sesame seeds, toasted

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 6-8 minutes or until juices run clear. Remove chicken and set aside. In the same skillet, stir-fry peas, broccoli and red pepper for 2-3 minutes. Add mushrooms and onion; stir-fry for 3-4 minutes. , Combine cornstarch and sugar; stir in water and soy sauce until smooth. Add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; cook until mixture is heated through and vegetables are tender. Serve over rice. Sprinkle with sesame seeds.

Nutrition Facts : Calories 398 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 2858mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 7g fiber), Protein 36g protein.

SESAME CHICKEN STIR-FRY WITH MUSHROOMS



Sesame Chicken Stir-Fry with Mushrooms image

Sesame oil and seed impart a delightful nutty flavor to this chicken and veggie dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 32m

Yield 4

Number Of Ingredients 16

3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1 tablespoon cornstarch
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into bite-size pieces
2 garlic cloves, finely chopped
2 teaspoons vegetable oil
1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
6 ounces fresh mushrooms, cut in half (2 cups)
6 ounces snow (Chinese) pea pods (1 1/2 cups)
1 small onion, cut into thin wedges
Hot cooked Oriental noodles or hot cooked rice, if desired
2 tablespoons sesame seed, toasted

Steps:

  • Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.
  • Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
  • Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.
  • Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.

Nutrition Facts : Calories 345, Carbohydrate 17 g, Cholesterol 70 mg, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 910 mg

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

EASY SESAME CHICKEN STIR-FRY



Easy Sesame Chicken Stir-Fry image

This sesame chicken stir-fry is a very tasty, yet wholesome dish.

Provided by Mitchell Webber

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 18

½ cup low-sodium soy sauce
½ medium orange, juiced
2 teaspoons sesame oil
2 teaspoons stevia powder
½ teaspoon garlic powder
⅛ teaspoon ground ginger
1 tablespoon vegetable oil
2 (8 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 cup broccoli florets
½ cup canned bamboo shoots, drained
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped orange bell pepper
½ cup thinly sliced green onion
1 tablespoon black sesame seeds
1 cup cooked long-grain white rice
1 cup cooked wild rice

Steps:

  • Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
  • Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
  • Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
  • Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 34.6 g, Cholesterol 64.6 mg, Fat 10.3 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 1.9 g, Sodium 1133.3 mg, Sugar 5.7 g

CHICKEN MUSHROOM STIR-FRY



Chicken Mushroom Stir-Fry image

Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon soy sauce
1 large egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 green onions, sliced
4 medium carrots, cubed
1 pound fresh mushrooms, quartered
1/4 pound fresh snow pea pods, trimmed and cut in half

Steps:

  • In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

Tips:

  • Prep all ingredients beforehand: Stir-fries cook quickly, so ensure all vegetables, sauces, and protein are prepped and ready to toss into the wok or skillet.
  • Use high-quality sesame oil: Opt for cold-pressed, toasted sesame oil for the best flavor.
  • Marinate the chicken: Marinating the chicken in the sesame oil, soy sauce, and rice wine adds flavor and keeps it tender.
  • Stir-fry in batches if needed: If your wok or skillet is small, stir-fry the ingredients in batches to prevent overcrowding and ensure even cooking.
  • Cook the vegetables quickly: Stir-fry the vegetables over high heat to maintain their crisp texture. Aim for vibrant, tender-crisp veggies.
  • Add the chicken and sauce toward the end: After the vegetables are almost cooked, add the marinated chicken and the sauce. This prevents the chicken from overcooking and allows the sauce to coat everything.
  • Season to taste: Taste the stir-fry and adjust the seasoning as needed. Add more soy sauce, rice vinegar, or sesame oil to balance the flavors.

Conclusion:

This sesame chicken stir-fry with mushrooms is a quick, easy, and delicious meal that's perfect for busy weeknights. It's a great source of protein, vegetables, and healthy fats. Plus, it's a versatile dish that can be easily customized to your liking. Feel free to adjust the vegetables, sauce ingredients, or protein to suit your preferences. Try experimenting with different types of mushrooms, vegetables, or even tofu for a vegetarian option. Once you master the basic technique, you can create endless variations of this flavorful and satisfying stir-fry.

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