20-Minute Sesame Chicken Stir-Fry with Lime Rice and Sriracha Mayo

When a craving for sesame chicken strikes, you need it fast-and this stir-fry delivers. In just 20 minutes, you can have a steaming bowl of lime rice topped with tender chicken and carrots, all coated in a sauce that’s tangy, nutty and lightly sweet. A drizzle of sriracha lime mayo, a sprinkle of scallions and sesame seeds and dinner is done.

This recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of flavors and textures will satisfy your takeout cravings with a homemade twist.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sesame DressingView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 3/4 cup jasmine rice, 1 1/2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the chicken: Slice the fully cooked chicken breasts into bite-sized pieces. Season lightly with salt and pepper.
3. Make the sriracha lime mayo: In a small bowl, combine the mayonnaise, sriracha and the juice of half the lime. Stir until smooth. Set aside.
4. Cook the stir-fry: Heat 1 teaspoon cooking oil in a large skillet or wok over medium-high heat. Add the shredded carrots and cook for 1-2 minutes until slightly softened. Add the chicken pieces and cook, stirring occasionally, until heated through, about 3-4 minutes.
5. Add the sauce: Pour in the sesame dressing and sweet soy glaze. Stir well to coat the chicken and carrots. Cook for 1-2 minutes until the sauce is bubbling and slightly thickened.
6. Finish the rice: Zest the remaining lime half and stir the zest into the cooked rice. Season with salt to taste.
7. Serve: Divide the lime rice between bowls. Top with the sesame chicken and carrot mixture. Drizzle with sriracha lime mayo. Garnish with sliced scallions and a sprinkle of sesame seeds.

Recipe Tips

FAQ

Can I use fresh chicken instead of fully cooked?

Yes, you can substitute with raw chicken breast. Slice it thin and cook thoroughly in the skillet before adding the carrots. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar as a substitute.

Is this recipe gluten-free?

The sweet soy glaze and sesame dressing typically contain soy sauce, which has wheat. For a gluten-free version, use tamari or gluten-free soy sauce.