Sesame Chicken Stir-Fry
Stir-fries are fast and easy to make—and this one is even easier because it incorporates our sesame stir-fry sauce. Just stir into the wok after cooking the other ingredients and heat through, then dinner is served.
- Canola oil for frying
- 2 egg whites
- 1/4 cup cornstarch
- 1 1/2 lb. boneless, skinless chicken breasts, cut crosswise into 1/4-inch strips
- Kosher salt and freshly ground pepper, to taste
- 1/2 lb. snow peas, trimmed and strings removed
- 1 red bell pepper, cut into 1/2-inch strips, then halved crosswise
- 3/4 cup sesame stir-fry sauce
- 2 tsp. toasted sesame seeds
- Steamed rice for serving
In an electric wok set on medium-high, pour in oil to a depth of 1 inch and heat until shimmering. Line a baking sheet with paper towels. In a bowl, whisk together the egg whites and cornstarch. Season the chicken with salt and pepper. Add to the bowl and stir to completely coat the chicken with the egg mixture.
Working in 4 batches, add the chicken to the oil a few pieces at a time. Fry, turning the pieces occasionally and making sure they don’t stick together, until lightly golden, about 4 minutes per batch. Transfer to the paper towel-lined baking sheet.
Carefully transfer the hot oil to a large heat-safe bowl. Increase the wok to high, return 1 Tbs. of the oil to the wok and heat until smoking. Add the snow peas and bell pepper and stir-fry until crisp-tender, about 4 minutes. Return the chicken to the wok, add the stir-fry sauce, and toss to combine and heat through, about 1 minute. Sprinkle with the sesame seeds. Serve immediately with steamed rice. Serves 6.