Crispy Sesame Chicken & Veggie Skillet

This quick sesame chicken skillet brings bold flavor to the table in a snap. The protein-packed chicken pairs beautifully with fresh broccoli, bell pepper, and carrots, while the sauce tingles with garlic, ginger, and a hint of heat. Ideal for a rainy weekday dinner, it’s both wholesome and satisfying.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 boneless, skin‑less chicken breasts (about 12 oz), cut into 1‑inch cubes
• 1 cup quinoa, rinsed
• 1 1/2 cups low‑sodium chicken broth
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/4 cup sliced carrots
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp sesame oil
• 2 tbsp soy sauce (low sodium)
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sriracha (optional)
• 2 tsp toasted sesame seeds
• 2 scallions, sliced

Instructions

1. Stir the quinoa in a small saucepan with the broth, bring to a boil, then simmer covered for 15–18 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
2. Heat a large skillet over medium‑high heat and add the sesame oil.
3. Add the chicken cubes in a single layer and sear until golden brown on all sides, about 4–5 minutes. Transfer to a plate.
4. In the same skillet, add the minced garlic and ginger; sauté until fragrant, about 30 seconds.
5. Add the broccoli, bell pepper, and carrots; cook until tender yet crisp, about 4–5 minutes.
6. Return the chicken to the skillet. Whisk together soy sauce, rice vinegar, honey, and sriracha in a small bowl, then pour over the mixture.
7. Stir to coat everything evenly, then simmer for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
8. Serve the skillet over a bed of quinoa, garnish with toasted sesame seeds and sliced scallions.
9. Optional: drizzle a splash of extra sesame oil for extra gloss.

Chef's Note

Keep the pan hot when searing the chicken to lock in juices. If you like it extra spicy, sprinkle in a pinch of red pepper flakes along with the sriracha.

Make-Ahead Tips

Cooked quinoa can be kept in the fridge for up to 3 days. Reheat the skillet mixture gently over low heat, adding a splash of water if it thickens too much.

Substitutions

Use firm tofu instead of chicken for a vegetarian option. Swap quinoa for brown rice or cauliflower rice. Replace soy sauce with coconut aminos for a gluten‑free version.