Sesame seed crusted chicken stir-fry

Sesame seed crusted chicken stir-fry
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 15 minutes to cook

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

Nutrition: per serving

Calories
634kcals
Fat
33.4g (7.2g saturated)
Protein
41.2g
Carbohydrates
12.6g (9.9g sugar)
Salt
2.1g
Calories
634kcals
Fat
33.4g (7.2g saturated)
Protein
41.2g
Carbohydrates
12.6g (9.9g sugar)
Salt
2.1g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. Stir-fries are great for using up leftover vegetables. Carrots, courgettes and shallots are all perfect substitutes or additions.

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