RECIPE: HOW TO DO SESAME CHICKEN STIR-FRY

RECIPE: HOW TO DO SESAME CHICKEN STIR-FRY

This quick and easy chicken stir-fry dish is offset by the zesty sesame stir-fry sauce, it’s a must for mid-week mains.

RECIPE SESAME CHICKEN STIR-FRY

Dificulty: Easy
Portion: For 4 people
Time: Takes 20 minutes to make, 20 minutes to cook

Ingredients

1 tbsp sunflower oil
1 large chicken breast, cut into 1cm wide strips
½ chinese leaf cabbage, shredded
150g beansprouts
150g baby corn, halved lengthways
1 large carrot, thinly sliced
150g mangetout, halved lengthways
Bunch of spring onions, finely sliced
150g pack straight-to-wok noodles
Grated zest and juice of 1 small orange
Thumb-size piece of fresh ginger, grated
1 tsp soy sauce, plus extra to serve
2 tbsp sweet chilli sauce
2 tbsp toasted sesame seeds

Step by step preparation

Heat a splash of oil in a wok. Add the chicken and stir-fry for 5 minutes until golden and cooked through.
Meanwhile mix the ingredients for the stir-fry sauce in a bowl. Add the chicken to the stir-fry sauce, mix, then return the wok to the heat.
Make sure the wok is hot, then add a splash of oil. Add the cabbage and stir-fry for 5 minutes until wilted. Add the beansprouts and remaining veg, then fry for another 5 minutes.
Return the chicken and the sauce to the wok with the noodles and cook for 1-2 minutes until hot. Serve immediately with extra soy sauce.

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