“There is no sauce to this recipe, and you may omit the sesame oil if desired, the chicken is still great with just the added soy sauce, but I suggest to increase if you are not using the sesame oil --- unless you have a huge wok you will need to make this in two batches so the chicken will cook evenly --- this is quick and very easy to make, to save time you may slice the breasts up 24 hours in advance --- my family like lots of heat so I most always add in 1 teaspoon crushed chili flakes, do not make this omitting the cornstarch it will not be the same --- all ingredients may be adjusted to taste, serve with cooked rice or noodles :)”

Ingredients Nutrition


  1. Place the chicken cubes in a large bowl.
  2. Sprinkle cornstarch over the chicken; using clean hand toss together to coat the chicken with the cornstarch until well coated.
  3. Heat 2 tablespoons in a wok over high heat.
  4. Add in HALF of the chicken, then sprinkle with about 1/2 teaspoon seasoned salt and black pepper; stir-fry for about 5 minutes or until JUST cooked (do not overcook the chicken, it will cook in very little time, I use 2 smaller heat-proof spatulas for stir-frying).
  5. Add in 1 tablespoon (or more) of soy sauce and continue cooking and tossing until coated with the sauce.
  6. Remove the wok from heat then drizzle about 1 teaspoon seasme oil over the cooked chicken; toss until very well to combined.
  7. Place the chicken in a bowl.
  8. Heat the remaining 2 tablespoons vegetable oil in the wok.
  9. Repeat the process with remaining chicken, seasoned salt, soy sauce and sesame oil.
  10. Sprinkle lightly with sesame seeds, then chopped green onion.

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