Sesame chicken stir-fry

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.

Sesame chicken stir-fry

  • Serves icon For 4 people
  • Time icon Takes 20 minutes to make, 20 minutes to cook

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.

Nutrition: per serving

Calories
455kcals
Fat
17.5g (2.8g saturated)
Protein
33.5g
Carbohydrates
39.9g (27.1g sugars)
Fibre
12g
Salt
1g

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

For the stir-fry sauce

  • 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
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Method

  1. Heat a splash of oil in a wok. Add the chicken and stir-fry for 5 minutes until golden and cooked through.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories
455kcals
Fat
17.5g (2.8g saturated)
Protein
33.5g
Carbohydrates
39.9g (27.1g sugars)
Fibre
12g
Salt
1g

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