Sesame Ginger Chicken Fried is a flavor-packed dish that has become a staple in my kitchen. The delightful harmony of sesame and ginger creates a comforting and satisfying meal that is perfect for any night of the week. This Asian-inspired dish combines tender chicken, fresh vegetables, and day-old rice, transforming leftovers into something extraordinary. Let’s dive into how to create this delicious meal that will leave you and your loved ones craving more!
Why You’ll Love This Sesame Ginger Chicken Fried
This dish is not just tasty; it’s also incredibly versatile and easy to prepare. Here are a few reasons why you’ll love this Sesame Ginger Chicken Fried:
- Quick preparation: Ready in just 40 minutes, making it perfect for busy weeknights.
- Healthy option: Packed with vegetables, it’s a nutritious meal choice.
- Flavorful: The combination of ginger and sesame creates a deliciously unique taste.
- Customizable: You can easily add your favorite vegetables or protein.
- Meal prep friendly: Perfect for making ahead and storing for later meals.
- Family-friendly: A sure hit with both kids and adults alike.
This recipe is not just an easy meal; it’s also a fantastic Sesame Ginger Chicken Stir-Fry that showcases the delightful balance of flavors typical of Asian cuisine.
Ingredients for Sesame Ginger Chicken Fried
Gather these items:
- 1 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hoisin sauce
- 1 teaspoon chili flakes (adjust to spice preference)
- 2 large eggs (optional)
- 4 tablespoons extra virgin olive oil or sesame oil (for authentic flavor)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup shiitake or cremini mushrooms (chopped)
- 2 cups baby bok choy or spinach (chopped)
- 4 stalks green onions (sliced)
- 2 inches fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 cups chicken breasts (cubed)
- 4 cups cooked, day-old rice
- 1/4 cup fresh basil or cilantro (for garnish)
How to Make Sesame Ginger Chicken Fried Step-by-Step
- Step 1: In a small bowl, whisk together the soy sauce, toasted sesame oil, hoisin sauce, and chili flakes.
- Step 2: Heat 1 tablespoon of oil in a large skillet over medium heat. Add eggs, season with salt and pepper, and cook until the edges begin to set, about 1-2 minutes. Scramble gently and transfer to a plate.
- Step 3: Return the skillet to medium-high heat and add 2 tablespoons of oil. Toss in the mushrooms and cook for about 5 minutes. Season with salt and pepper, stir in green onions, ginger, garlic, and bok choy. Cook for 2-3 minutes and transfer everything to the plate with eggs.
- Step 4: In the same skillet, add remaining 2 tablespoons of oil and the cubed chicken. Sauté until browned, about 5 minutes. Pour in 2 tablespoons of the sauce, cooking for an additional 1-2 minutes.
- Step 5: Add the day-old rice to the skillet and stir occasionally for 4-5 minutes. Mix in remaining sauce, fold in mushrooms, bok choy, and scrambled eggs for another 1-2 minutes. Stir in fresh basil or cilantro.
- Step 6: Spoon the rice into bowls and top with additional green onions.
Pro Tips for the Best Sesame Ginger Chicken Fried
Keep these in mind:
- Use day-old rice for the best texture; it absorbs flavors better than fresh rice.
- Don’t overcrowd the pan when cooking the chicken; this allows for an even brown.
- Feel free to add any leftover vegetables you have on hand for a more robust meal.
- This dish is gluten-free if you use tamari instead of soy sauce.
Best Ways to Serve Sesame Ginger Chicken Fried
Here are a few serving ideas:
- Serve with additional soy sauce or hot sauce for those who enjoy extra flavor.
- Pair with steamed vegetables to enhance the meal.
- Enjoy it alongside a refreshing Asian salad for a complete dinner.
How to Store and Reheat Sesame Ginger Chicken Fried
To store, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until heated through. This makes it a great option for Sesame Ginger Chicken for Meal Prep.
Frequently Asked Questions About Sesame Ginger Chicken Fried
What’s the secret to perfect Sesame Ginger Chicken Fried?
The secret lies in using day-old rice, which prevents the dish from becoming mushy. Make sure to season well with soy sauce and sesame oil for enhanced flavor.
Can I make Sesame Ginger Chicken Fried ahead of time?
Absolutely! This dish is perfect for meal prep. Just prepare and store the leftovers in the refrigerator, and reheat when ready to serve.
How do I avoid common mistakes with Sesame Ginger Chicken Fried?
Avoid using fresh rice; it tends to clump and becomes mushy. Use day-old rice for the best texture and flavor in your Ginger-Sesame Chicken Recipe.
Variations of Sesame Ginger Chicken Fried You Can Try
Here are some exciting variations you can explore:
- Add a variety of vegetables like bell peppers or broccoli for a colorful twist.
- Use shrimp or tofu instead of chicken for a different protein option.
- Try a Sesame Ginger Glazed Chicken option by marinating the chicken in the sauce before cooking.
Enjoy the numerous ways to savor this delightful dish!
For more delicious recipes, check out this simple ice cream recipe, Thai Peanut Chicken Noodle Bowls, Creamy Green Bean and Potato Soup, Ginger Chicken Soup, and Creamy Cajun Shrimp Pasta.
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Sesame Ginger Chicken Fried Rice: 5 Ways to Enjoy
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Experience a delightful harmony of flavors in this Sesame Ginger Chicken Fried Rice, a perfect comfort dish.
Ingredients
- 1 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons hoisin sauce
- 1 teaspoon chili flakes (adjust to spice preference)
- 2 large eggs (optional)
- 4 tablespoons extra virgin olive oil or sesame oil (use sesame oil for authentic flavor)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup shiitake or cremini mushrooms (chopped)
- 2 cups baby bok choy or spinach (chopped)
- 4 stalks green onions (sliced)
- 2 inches fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 cups chicken breasts (cubed)
- 4 cups cooked, day-old rice
- 1/4 cup fresh basil or cilantro (for garnish)
Instructions
- In a small bowl, whisk together the soy sauce, toasted sesame oil, hoisin sauce, and chili flakes.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add eggs, season with salt and pepper, and cook until the edges begin to set, about 1-2 minutes. Scramble gently and transfer to a plate.
- Return the skillet to medium-high heat and add 2 tablespoons of oil. Toss in the mushrooms and cook for about 5 minutes. Season with salt and pepper, stir in green onions, ginger, garlic, and bok choy. Cook for 2-3 minutes and transfer everything to the plate with eggs.
- In the same skillet, add remaining 2 tablespoons of oil and the cubed chicken. Sauté until browned, about 5 minutes. Pour in 2 tablespoons of the sauce, cooking for an additional 1-2 minutes.
- Add the day-old rice to the skillet and stir occasionally for 4-5 minutes. Mix in remaining sauce, fold in mushrooms, bok choy, and scrambled eggs for another 1-2 minutes. Stir in fresh basil or cilantro.
- Spoon the rice into bowls and top with additional green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg