Sesame Seed Crusted Chicken Stir Fry



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.




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