Sesame seed crusted chicken stir-fry recipe

By Lucy Williams

The sesame seeds add a delicious crunchy twist to chicken, in this quick and easy stir-fry.

1 large free-range egg
100g pack sesame seeds
3 skinless chicken breasts, thickly sliced
400g pack Thai ribbon noodles (such as Sharwood’s Stir-fry Pad Thai Noodles, from Tesco and Waitrose)
3 tbsp sesame oil
2 garlic cloves, sliced
1 small red chilli, deseeded and finely diced
1 each red and yellow pepper, sliced
130g (½ x 260g pack) mixed sliced runner beans and peas
300g pack Chinese stir-fry vegetables (from major supermarkets)
2 tbsp soy sauce
½ tsp caster sugar
Juice of 1 lime, plus lime wedges, to garnish
1 tbsp rice wine vinegar

1. Place the egg in a bowl, lightly whisk and season with salt and pepper. Pour the sesame seeds into a separate bowl. Dip the chicken slices in the egg, then roll them in the sesame seeds.
2. Place the noodles in a bowl and cover with boiling water. Soak for 5 minutes, then use a fork to loosen and separate the noodles. Drain.
3. Meanwhile, heat 1 tbsp of the sesame oil in a frying pan over a medium-high heat. Add the sesame chicken, and cook for 5 minutes until golden all over and cooked through.
4. Heat another 1 tbsp sesame oil in a wok or the frying pan over a high heat, and quickly stir-fry the garlic and chilli for 30 seconds, then add the peppers and cook for 1 minute. Add the mixed beans and peas, then the Chinese vegetables, and cook for a further 3-4 minutes.
5. Make a dressing by mixing together the soy sauce, caster sugar, lime juice, vinegar and remaining sesame oil. Pour over the stir-fried vegetables and heat through. Divide the noodles among bowls, top with the vegetables and chicken, and serve with lime wedges.