Sesame Chicken Stir-Fry

sesame chicken Stir-fry

A quick and easy chicken sesame stir-fry that can be enjoyed cool as a salad for lunch.

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4 people

Preparation

Bring a pan of water to the boil and cook the noodles following pack instructions.

Drain and refresh under cold, running water to stop them sticking.

Mix the sesame oil with the olive oil, and heat half in a large wok until hot.

Stir-fry the chicken for 3-4 minutes until golden.

Remove from the pan and set aside.

Heat the remaining oil in a pan until hot.

Stir-fry the onion, carrots, garlic and cabbage for 2 minutes, add 2 tablespoons water and stir-fry for another 3-4 minutes.

Stir in the soy sauce, drained noodles and par-cooked chicken, and cook for another few minutes until cooked though, with no pink showing.

Scatter with the sesame seeds before serving.

 

Ingredients

150g brown rice noodles
1tbsp sesame oil
1tbsp organic extra virgin olive oil
400g organic, skinless chicken breast, sliced 2-3cm thick
1 onion, thinly sliced
2 bunched carrots, peeled, halved lengthways and thinly sliced diagonally
1 garlic clove, thinly sliced
½ seasonal cabbage, cored and thinly shredded
2tbsp low-salt soy sauce
1tbsp organic sesame seeds, toasted


Read more at https://realfood.tesco.com/recipes/sesame-chicken-stir-fry.html#UqEwABBXbO0hUg1v.99

Ingredients

150g brown rice noodles
1tbsp sesame oil
1tbsp organic extra virgin olive oil
400g organic, skinless chicken breast, sliced 2-3cm thick
1 onion, thinly sliced
2 bunched carrots, peeled, halved lengthways and thinly sliced diagonally
1 garlic clove, thinly sliced
½ seasonal cabbage, cored and thinly shredded
2tbsp low-salt soy sauce
1tbsp organic sesame seeds, toasted


Read more at https://realfood.tesco.com/recipes/sesame-chicken-stir-fry.html#UqEwABBXbO0hUg1v.99

Preparation

Bring a pan of water to the boil and cook the noodles following pack instructions.

Drain and refresh under cold, running water to stop them sticking.

Mix the sesame oil with the olive oil, and heat half in a large wok until hot.

Stir-fry the chicken for 3-4 minutes until golden.

Remove from the pan and set aside.

Heat the remaining oil in a pan until hot.

Stir-fry the onion, carrots, garlic and cabbage for 2 minutes, add 2 tablespoons water and stir-fry for another 3-4 minutes.

Stir in the soy sauce, drained noodles and par-cooked chicken, and cook for another few minutes until cooked though, with no pink showing.

Scatter with the sesame seeds before serving.