NZ Woman's Weekly

Sesame chicken and vegetable stir-fry

Sesame chicken and vegetable stir-fry
  • Meal Type

    Chicken
  • Servings

    3-4
  • Courses

    Dinner
  • Meal Origin

    Chinese

The sesame Asian-style dressing in this dish combines four main ingredient flavours: salty, sweet, hot and fragrant to make any Asian-inspired dish a winner. It’s a great base for this stir-fry but has so many other uses.

Serves 4

  • 2 tbsp oil
  • 1 large chicken breast, cut into thin strips
  • 1 cup SESAME ASIAN STYLE DRESSING
  • 3-4 cups vegetables – bok choy, broccoli, coloured capsicums, zucchini, red onion, snow peas
  • 4 portions pre-soaked
  • Egg noodles

SESAME ASIAN- STYLE DRESSING

  • ¼ cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp ginger, finely sliced
  • 2 cloves garlic, finely chopped
  • ¼ cup sweet chilli sauce
  • ¼ cup water
  1. Combine all the sesame Asian-style dressing ingredients in a screwtop jar and shake well (this will chill for up to 10 days).
  2. Heat a wok or large frying pan. Add the oil and saute the chicken strips for 3-4 minutes, then add half the dressing and saute the chicken until it’s just cooked and starting to caramelise.
  3. Set aside to keep warm. Add the vegetables to the wok and stir-fry for 3-4 minutes, then add ¼ cup water and cover for 2-3 minutes until just tender.
  4. Add the chicken back to the pan with the noodles and the remaining dressing, then toss to heat through and coat all the ingredients.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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