Sesame, chilli and lemongrass chicken stir-fry


380g essential Waitrose British mini chicken breast fillets 2 tbsp Thai Taste sweet chilli dipping sauce
1 tbsp Waitrose toasted sesame oil Sunflower oil spray
2 tbsp sesame seeds, toasted
2 x 300g packs Waitrose crisp & fragrant Thai pan-fry with spicy lemongrass sauce


1. Preheat the oven to 200ºC, gas mark 6. In a large bowl, mix the chicken fillets with the chilli sauce and sesame oil.

2. Spray a baking sheet with a little sunflower oil. Place the chicken pieces on top and coat on both sides with the sesame seeds. Bake for 10-15 minutes or until golden brown and cooked through, turning halfway through.

3. Spray a little oil in a wok, add the pan-fry vegetables and cook according to pack instructions. Serve the sesame chicken on top of the vegetables.

Cook’s tip

For an alternative take on this stirfry, marinate the chicken in Waitrose oyster sauce instead of the chilli sauce and sesame oil.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1330.512kJ
Fat 16.1g
Saturated Fat 3g
Carbohydrate 14.9g
Sugars 12.4g
Salt 0.4g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 2 ratings

This recipe was first published in Mon Feb 11 11:23:00 GMT 2013.