Sesame seed crusted chicken stir-fry

  • Portion size: Serves 4
  • Takes 20 minutes to make, 15 minutes to cook
  • Difficulty: easy

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

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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
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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.
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  5. 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.
  6. 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.

Nutrition

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

Quick wins & tips

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

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