Sesame chicken and mangetout stir fry

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

    36 people made this

    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

    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.

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