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Asian Sesame Chicken
A marinated stir-fry chicken dish that pairs well with Asian-style noodles or rice.
Ingredients
Serves: 4
- 2 teaspoons cornflour
- 2 tablespoons rice wine
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 pinch crushed chillies
- 1 tablespoon grated fresh ginger
- 1 clove crushed garlic
- 500g (1 lb) skinless, boneless chicken breast fillets, cut into bite-size pieces
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 110g (4 oz) fresh mushrooms, quartered
- 1 green pepper, julienned
- 4 spring onions, sliced diagonally into 1/2 inch pieces
Method
Prep:4hr ›
Cook:10min ›
Ready in:4hr10min
- For marinade: In a dish or bowl, blend cornflour with rice wine (or dry sherry); stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours.
- In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
- To same wok or frying pan, add sesame oil and vegetable oil and heat slowly.
- Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
- Add mushrooms and green pepper to same wok or frying pan and stir-fry for 2 to 3 minutes. Add the spring onions and stir-fry 1 minute more.
- Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.
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Reviews & ratings
Average global rating:
(85)
Reviews in English (60)
I like Asian food so I gave this a try yesterday. I found it surprisingly bland and will have to think about tweaking it to make it more flavoursome. I also suspect it needs more liquid or leave out the corn flour. As such, the idea of a sesame chicken stir fry is good though. - 07 Feb 2013
I tried this recipe with few changes like I added tomato ketchup and chilli sauce at the end and some cornflour mixed with water to provide the dish extra gravy. It turned out great. Thankyou for posting this wonderfully easy recipe. - 27 Oct 2011 (Review from Allrecipes India)
Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring. - 17 Jan 2006 (Review from Allrecipes US | Canada)