Sesame chicken stir-fry

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
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

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.

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