Sesame Ginger Chicken Stir Fry with Sweet Chili Mayo
A quick and easy stir fry that employs not one, but two kinds of chicken – boneless, skinless breasts and smoked chicken sausage, for depth of flavor and texture. This simple skillet comes together so fast and is packed with flavor thanks to a sauce built on powerhouse fridge and pantry staples.
- Yield: Serves 4
Ingredients
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- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce, divided
- 2.5 teaspoons garlic powder, divided
- Salt and pepper, to taste
- 2 tablespoons high-heat cooking oil (vegetable, canola, etc.)
- 2 boneless, skinless chicken breasts halved crosswise and cut into bite-size pieces
- 4 smoked chicken sausages, thinly sliced (any kind you like)
- 2 cups shredded carrots.
- 1/4 cup soy sauce
- 1/4 cup store-bought sesame ginger dressing
- Cooked Jasmine rice or rice noodles, for serving
- French fried onions (store-bought), for serving
- Chopped scallions and/or cilantro for serving (see NOTE)
Instructions
- In a small bowl, stir together the mayo, ½ teaspoon of the garlic powder, and 2 tablespoons of the sweet chili sauce. Season lightly with salt and pepper, and taste it. Adjust as you see fit. If you want a thinner, more “drizzleable” sauce, you can add a little bit of water.
- Add about 1 tablespoon of cooking oil to a large skillet set over high heat. When it’s shimmering hot, add the chicken, season lightly with salt, lots of pepper and 1 teaspoon of the garlic powder. Brown the chicken all over; 3 to 4 minutes total, stirring occasionally. Transfer to a plate.
- If you need to, you can add a little more oil. Add the chicken sausages and shredded carrots to the pan, still over high heat. Cook until browned and crispy; 5 to 7 minutes, stirring occasionally. Add the chicken breast pieces back into the pan, and reduce the heat to medium-low.
- Meanwhile, in a bowl, whisk together the soy sauce, 2 tablespoons of the sweet chili sauce, 1 teaspoon of the garlic powder, and 2 tablespoons of the sesame ginger dressing. Add to the pan, now over medium heat and stir to coat and combine. Taste and season/add more of anything to suit your preferences. Simmer for 4 to 5 minutes to thicken slightly. Serve over the cooked rice, topped with the sweet chili mayo, fried onions, chopped scallions and cilantro.
Notes
For additional oniony flavor in the stir fry itself, add the chopped scallion whites when you add the shredded carrots, and leave the green parts to garnish at the end, with the cilantro.