Sesame, chilli and lemongrass chicken stir-fry

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4


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 200ÂșC, 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.