Cast-Iron Sesame Ginger Chicken Stir-Fry for Camp Meals

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, thinly sliced
• 2 tbsp neutral oil (avocado, canola, or grapeseed), divided
• 1 (14 oz / 397 g) bag coleslaw mix (shredded cabbage & carrots), about 7 cups
• 2 cups (200 g) sugar snap peas, strings removed
• 1 1/2 cups (225 g) pre-sliced red bell pepper strips
• 3 scallions, thinly sliced
• 2 tbsp toasted sesame seeds
• Sauce: 1/4 cup (60 ml) low-sodium soy sauce, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) toasted sesame oil, 1 tbsp (6 g) fresh ginger (grated), 2 garlic cloves (grated), 1 tbsp (8 g) cornstarch, 2 tbsp (30 ml) water

Do This

• 1) Whisk sauce ingredients until smooth; set aside.
• 2) Heat a 12-inch cast-iron skillet over medium-high for 5 minutes; add 1 tbsp oil.
• 3) Sear chicken 5–6 minutes, stirring occasionally, until browned and 165°F (74°C).
• 4) Push chicken aside; add remaining 1 tbsp oil, then snap peas + peppers; stir-fry 2 minutes.
• 5) Add coleslaw mix; stir-fry 2 minutes until just wilted but still crisp.
• 6) Pour in sauce; toss 60–90 seconds until glossy and thickened.
• 7) Finish with scallions + sesame seeds; serve hot (great over instant rice or noodles).

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Why You’ll Love This Recipe

• Fast camp cooking: quick-cook veggies and a one-pan cast-iron method keep things speedy and satisfying.
• Big flavor, minimal fuss: a sesame-ginger sauce turns simple ingredients into a glossy, craveable stir-fry.
• Great texture: browned chicken + crisp-tender snap peas + lightly wilted cabbage.
• Easy cleanup: one skillet, one bowl for sauce, and you’re done.

Grocery List

• Produce: fresh ginger, garlic, scallions, sugar snap peas, red bell pepper (or pre-sliced strips), lime (optional)
• Dairy: unsalted butter (optional, for finishing)
• Pantry: low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, cornstarch, neutral oil (avocado/canola), toasted sesame seeds, black pepper, crushed red pepper or sriracha (optional), instant rice or quick noodles (optional for serving)

Full Ingredients

Chicken

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, sliced into 1/4-inch (6 mm) strips
• 2 tbsp (30 ml) neutral oil (avocado, canola, or grapeseed), divided
• 1/4 tsp black pepper
• 1/4 tsp kosher salt (optional; skip if your soy sauce is salty)

Quick-Cook Vegetables

• 1 (14 oz / 397 g) bag coleslaw mix (shredded cabbage & carrots), about 7 cups loosely packed
• 2 cups (200 g) sugar snap peas, strings removed
• 1 1/2 cups (225 g) red bell pepper strips (pre-sliced is perfect for camp cooking)

Sesame-Ginger Sauce

• 1/4 cup (60 ml) low-sodium soy sauce
• 2 tbsp (30 ml) honey
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (6 g) fresh ginger, finely grated
• 2 garlic cloves, finely grated (or minced very fine)
• 1 tbsp (8 g) cornstarch
• 2 tbsp (30 ml) water
• 1/2 tsp crushed red pepper flakes or 1 tsp sriracha (optional)

To Finish & Serve

• 3 scallions, thinly sliced
• 2 tbsp toasted sesame seeds
• 1 tbsp (14 g) unsalted butter (optional, for extra shine and richness)
• Instant rice or quick-cook noodles, prepared according to package directions (optional)
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Mix the sauce (so it’s ready when the skillet is hot)

In a small bowl or measuring cup, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, ginger, garlic, cornstarch, water, and optional red pepper flakes or sriracha.

Whisk until the cornstarch fully dissolves and no lumps remain. Set the sauce aside. (You’ll whisk it once more right before pouring because cornstarch settles quickly.)

Step 2: Prep for fast stir-frying

Stir-frying moves quickly, especially over a camp stove. Have everything opened and within arm’s reach: chicken sliced, bagged slaw ready, snap peas trimmed, and peppers ready.

If cooking over a campfire grate, set up a stable cooking surface and keep a heat-proof glove or thick towel nearby for the cast-iron handle.

Step 3: Preheat the cast-iron skillet properly

Place a 12-inch cast-iron skillet over medium-high heat and preheat for 5 minutes. The pan should be hot enough that a drop of water sizzles on contact.

Add 1 tbsp (15 ml) neutral oil and swirl to coat.

Step 4: Sear the chicken until browned and cooked through

Add the sliced chicken in an even layer. Sprinkle with black pepper and the optional salt.

Cook for 5 to 6 minutes, stirring occasionally, until the chicken is nicely browned and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

If your skillet is crowded and the chicken is steaming instead of browning, cook in two batches: remove the first batch to a plate, add a splash more oil if needed, then sear the rest.

Step 5: Stir-fry the quick-cook vegetables

Push the chicken to one side of the skillet. Add the remaining 1 tbsp (15 ml) neutral oil to the open side of the pan.

Add the snap peas and bell pepper strips. Stir-fry for 2 minutes, tossing often, until the color brightens and the edges begin to blister.

Add the coleslaw mix and toss everything together. Stir-fry for 2 minutes more, just until the cabbage softens slightly but still has some crunch.

Step 6: Add sauce and glaze everything

Give the sauce a quick whisk again (cornstarch settles). Pour it into the skillet and toss constantly for 60 to 90 seconds.

The sauce should turn glossy, thicken lightly, and coat the chicken and vegetables. If it gets too thick, splash in 1 to 2 tbsp (15 to 30 ml) water and toss again for 10 seconds.

Step 7: Finish and serve hot

Turn off the heat. Stir in the scallions and sesame seeds. For an extra camp-meal comfort factor, swirl in the optional 1 tbsp (14 g) butter until melted and shiny.

Serve immediately as-is, or spoon over prepared instant rice or quick noodles. Add lime wedges on the side if you like a bright, fresh finish.

Pro Tips

• Control the heat: Cast iron holds heat. If the sauce starts reducing too fast, slide the skillet to a cooler spot on the grate or lower the camp stove flame to medium.
• Don’t overcook the cabbage: The coleslaw mix should be just wilted. Two minutes is usually plenty for a crisp-tender bite.
• Better browning: Pat the chicken dry with paper towels before slicing or right after slicing (less moisture = better sear).
• Make it truly fast: Use pre-sliced peppers and pre-trimmed snap peas if your store carries them. That can save 5–8 minutes.
• Thickening on the fly: If the sauce doesn’t thicken (usually because the skillet isn’t hot enough), keep tossing over medium-high for another 30–45 seconds.

Variations

• Spicy sesame-ginger: Add 1 tbsp (15 ml) sriracha to the sauce and finish with an extra pinch of red pepper flakes.
• Peanut-sesame twist: Add 2 tbsp (32 g) peanut butter to the sauce (whisk with an extra 1 tbsp water). The glaze turns creamy and extra filling.
• Swap the protein: Use 1 1/2 lb (680 g) thinly sliced chicken breast (cook 3–4 minutes), or 14 oz (400 g) extra-firm tofu cubes (sear 6–8 minutes until crisp).

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store in an airtight container in a cooler or refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water (1–2 tbsp) for 3 to 5 minutes until hot throughout (or microwave in 30-second bursts).

Make-ahead for camp: Whisk the sauce in a jar up to 3 days ahead and keep chilled. Slice the chicken and store separately. At camp, you’ll only need to heat the skillet, sear, and stir-fry.

Nutrition (per serving)

Approximate, for 4 servings (without rice/noodles): 430 calories, 36 g protein, 23 g carbohydrates, 22 g fat, 4 g fiber, 980 mg sodium.