Sesame chicken and mangetout stir fry

Sesame chicken and mangetout stir fry


35 people made this

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


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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