About this recipe:A marinated stir-fry chicken dish that pairs well with Asian-style noodles or rice.
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
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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.
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