Sesame-crusted chicken with chilli and soy noodles

Sesame-crusted chicken with chilli and soy noodles
  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

This clever sesame chicken recipe uses time-saving products like ready to wok noodles to make midweek cooking a cinch.

Our cheat’s Thai prawn stir-fry is also great when you’re in a hurry.


  • 2 tbsp light soy sauce
  • 1 tbsp Very Lazy Hot Chilli Paste (widely available)
  • 6 free-range mini chicken fillets (about 250g), halved lengthways
  • 75g sesame seeds
  • 2 tbsp vegetable oil
  • 300g pack ready-to-wok medium egg noodles
  • 4 spring onions, julienned
  • Lime wedges to serve


  1. In a bowl, stir together the soy and chilli paste, then pour half the mixture over the halved mini chicken fillets in another bowl. Stir to coat well. Put the sesame seeds in a third bowl, then cover each chicken piece with an even coating.
  2. Heat the vegetable oil in a wok over a medium heat and gently cook the chicken, turning regularly, for 6-8 minutes until cooked through. Remove the chicken with a slotted spoon and set aside. Add the remaining chilli/soy mixture, the noodles and most of the spring onions to the wok, then stir-fry for 2 minutes. Divide the noodles between 2 bowls, top with pieces of sesame chicken, then sprinkle over the remaining spring onions. Serve with lime wedges.

delicious. tips

  1. If you fancy a little more veg, use a pack of stir-fry vegetables just before adding the noodles to the wok.


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