Sesame Seed Crusted Chicken Stir Fry


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

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

2 tbsp soy sauce

½ tsp caster sugar

Juice of 1 lime, plus lime wedges, to garnish

1 tbsp rice wine vinegar

 

 


 

Preparation Method

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.

 

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.

 

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.

 

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.

 

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.

 

 

PROCEED TO CHECKOUT

Or express checkout using your Amazon account

Pay with PayPal

Or express checkout using your PayPal account