Thai Chicken and Sesame Stir Fry

Thai Chicken and Sesame Stir Fry

This lean and flavorful Thai stir fry is packed with crunchy vegetables and comes together in just 30 minutes.  Perfect for busy weeknights.

When my children were small, we lived in New Delhi for a few years.  At that time, there were a number of good Thai restaurants in and around Delhi, and Thai food become a weekly treat.

Being in South Asia, these restaurants featured chefs from various corners of Thailand.  So, their menus were fairly different from those I had been accustomed to in the US.  Our tastes quickly began to expand beyond the more standard fare of coconut rich curries and pad thai.

Thai Chicken & Sesame Stir Fry |
This quick stir fry is a palate pleaser. Not too spicy, but packed with nutrition and flavor. Perfect for busy weeknights.

It was also interesting to discover that not all Thai food is fiery hot and that there are very specific regional nuances.  As silly as that may seem, it was a revelation to me.

In fact, classic Thai cuisine is comprised of five distinct regional cuisines.  Each of these cuisines is elegant and complex.  However, they are not all scorchingly hot.

A Note on Ingredients

This particular dish hails from Northern Thailand, where it would traditionally be prepared with wild game birds.  If you have access to boneless wild duck, guinea fowl, pheasant, or pigeon, it would greatly enhance the flavor of this recipe.  If not, you can use boneless, skinless chicken, as I have.

For the vegetables, I chose to use both broccoli and baby boy choy in my recipe.  However, you do not need to use two vegetables.  This dish would be equally good with one or the other, or even something else entirely.  When in doubt, go for what is freshest and most seasonal where you live.  Personally, I would stick with something crunchy and green.  Bon appétit!


If you’re a stir-fry novice, don’t worry.  Our quick, six-step guide to will get you up to speed in no-time flat.


Thai Chicken and Sesame Stir Fry

Thai Chicken and Sesame Stir Fry |
Jeanette Marie
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Prep Time:  10 minutes - Cook Time:  15 minutes Servings:  8

This tasty, nutritious stir-fry comes together in less than 30 minutes. Packed with flavor and easy to make. Perfect for busy weeknights.

  • 500 g (1 lb) boneless, skinless chicken, cut into bite-sized chunks
  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 8 garlic cloves, finely sliced
  • 1 teaspoon dried chili flakes, or to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 1 cup water
  • 100 g (3.5 oz) baby bok choy
  • 300 g (10.5 oz) broccoli florets
  • 2 tablespoons lightly toasted sesame seeds, to garnish

  1. Set a dry skillet over medium heat. Add sesame seeds. Toast, shaking regularly, until light golden brown. Remove from heat and set aside.
  2. Heat wok over medium heat. Add oils.
  3. When oils become fragrant, add garlic, stirring until lightly browned and fragrant. Take care not to burn the garlic.
  4. Add chicken to the pan. Stir fry vigorously until the exterior begins to brown, 2-3 minutes.
  5. Add chili flakes, fish sauce, soy sauce and water. Stir to combine.
  6. Add broccoli and baby boy choy. Continue to stir fry for several minutes, or until chicken is cooked through and vegetables are crisp tender.
  7. Remove from heat and transfer to serving platter. Scatter serving dish with toasted sesame seeds.
  8. Serve immediately with steamed jasmine rice.

Meat: If you have access to boneless wild game, such as duck, pheasant, or pigeon, they are ideal for this dish and can be substituted for the chicken.

Vegetables: Feel free to adjust the vegetables according to what is freshest and most seasonal in your area. I would recommend sticking with something crunchy and green, though.

Nutrition label for Thai Chicken and Sesame Stir Fry

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