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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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