Chili-Sesame Chicken Stir-Fry is a bold, flavorful, and fast dinner idea that comes together in just 30 minutes. In fact, this vibrant dish was born out of my own kitchen improvisation. A few days ago, I had a bit of leftover homemade teriyaki sauce from my Teriyaki Grilled Chicken and didn’t want it to go to waste. So, after a glance at what I had in the fridge and garden, I felt inspired to create this spicy, sesame-scented stir-fry packed with juicy chicken and colorful vegetables.
Inspired by the Garden
I’m lucky to have a small garden space. Thanks to that, this recipe gave me the chance to use some of the freshest ingredients I’ve grown. My homegrown spring onions, red chilies, and cilantro added a lively, herbaceous flavor. They also brought just the right amount of heat.
Since my bell peppers and garlic aren’t ready yet, I used store-bought ones instead. Even so, they added plenty of sweetness and a nice punch to the dish.
One of the best things about stir-fries is how versatile they are. You can easily adjust the spice level, toss in different veggies, or swap the protein. The chicken is marinated briefly with soy, mirin, and white pepper. Then, it’s quickly seared for maximum flavor.
The sauce, made with gochujang chili paste, sesame oil, and teriyaki, ties everything together. It coats each bite beautifully and brings a perfect balance of heat, salt, and sweetness.
Chili-Sesame Chicken Stir-Fry is the Perfect Midweek Meal
This stir-fry is a true weeknight hero. It’s fast, flexible, and packed with satisfying textures and flavors. Served in a rustic bowl over fluffy steamed rice and topped with toasted sesame seeds, chili slices, and fresh coriander, it looks as good as it tastes. Plus, cleanup is easy thanks to everything being cooked in one pan.
Whether you’re using up sauce from another meal or working with seasonal garden produce, this Chili-Sesame Chicken Stir-Fry is a delicious way to bring some heat and color to the table.
🥢 More Stir-Fry Recipes to Try:
Chili-Sesame Chicken Stir-Fry with Veggies
Ingredients
For the Chicken & Marinade
- 500 g chicken breast or thigh fillets cubed
- 1 tsp white pepper
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp cornstarch
For Stir-Frying
- 2 tbsp canola oil
- 6 spring onions sliced (whites and greens separated)
- 2 yellow onions thinly sliced
- 1 bell pepper any color, sliced
- 3 tbsp sesame seeds preferably roasted
- 2 tbsp chopped coriander stems optional
For the Sauce
- 100 ml teriyaki sauce
- 1 tbsp sesame oil
- 2 tbsp gochujang Korean chili paste
- 1 tbsp grated fresh ginger
- 4 garlic cloves thinly sliced
For Garnish
- 2 tbsp fresh coriander leaves chopped
- 1 red chili thinly sliced
To Serve
- Steamed rice
Instructions
Marinate the Chicken
- In a bowl, combine the chicken with white pepper, soy sauce, mirin, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce
- In a small bowl, whisk together teriyaki sauce, sesame oil, gochujang, ginger, and garlic. Set aside.
Cook the Chicken
- Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through (5–7 minutes). Remove and set aside.
Stir-Fry the Vegetables
- Add the remaining oil to the pan. Sauté the yellow onions and bell pepper for 2–3 minutes until slightly softened. Add the white parts of the spring onions, coriander stems, and sesame seeds. Stir-fry for another minute.
Combine & Finish:
- Return the chicken to the pan. Pour in the sauce and mix well to coat everything. Let it bubble for 1–2 minutes until slightly thickened and fragrant.
Serve:
- Spoon over steamed rice. Garnish with the green parts of the spring onions, fresh coriander, and red chili slices.
Notes
Mild version: Use only 1 tbsp gochujang or substitute with a milder chili paste. Extra veggies: Try adding broccoli, snap peas, or shredded carrots. Prep ahead: You can marinate the chicken and mix the sauce in advance to make dinner even faster. No gochujang? Substitute with sriracha or a mix of chili flakes and honey for heat and sweetness.
