Save to your scrapbook
Sesame, chilli and lemongrass chicken stir-fry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
380g essential Waitrose British mini chicken breast fillets
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.
For an alternative take on this stirfry, marinate the chicken in Waitrose oyster sauce instead of the chilli sauce and sesame oil.
Typical values per serving:
This recipe was first published in February 2013.