Sesame chicken and mangetout stir fry

    Sesame chicken and mangetout stir fry

    Recipe photo: Sesame chicken and mangetout stir fry
    1

    Sesame chicken and mangetout stir fry

    (46)
    30min


    36 people made this

    About this recipe: A simple, tasty and quick version of a popular Chinese-style recipe.

    Ingredients
    Serves: 6 

    • 250ml chicken stock
    • 3 tablespoons soy sauce
    • 1 tablespoon cornflour
    • 1 tablespoon ground ginger
    • 2 tablespoons vegetable oil
    • 4 large skinless, boneless chicken breast fillets, cubed
    • 2 cloves garlic, minced
    • 150g sliced fresh mushrooms
    • 2 (220g) tins water chestnuts, drained and sliced
    • 300g mangetout
    • 1 tablespoon sesame seeds

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Whisk the chicken stock, soy sauce, cornflour and ginger together in a small bowl; reserve.
    2. Heat oil in a large frying pan or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts and reserved chicken stock mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
    3. Stir mangetout into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (36)

    by
    14

    Great and easy recipe. I added fresh carrots from our garden (as shown in the picture) and a whole onion cut in long slices. I also added white pepper which gave it a little more bit and I used wok oil instead of the vegetable oil. It was delicious! We served it with crispy noodles.  -  10 Jan 2010  (Review from Allrecipes US | Canada)

    by
    13

    This was great! I made it the same way as the recipe except I added a few more ingredients. Like others I included carrots, onion, and celery into what was already there, about a half a cup of each for one serving. When making the mixture I put in a little oyster sauce. I found that rounded out the flavor a bit. I also added salt and pepper to the chicken before cooking. To finish I used sesame seed oil instead of vegetable. The sesame flavor was enough with the oil that I felt I didn't need the sesame seeds. Very good, I will be making it again soon!  -  18 Nov 2010  (Review from Allrecipes US | Canada)

    by
    11

    This was just like the chinese food that I love to get at the restaurants. The only thing I would do is to double the sauce because its so good!  -  30 Oct 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate