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    Sesame, chilli and lemongrass chicken stir-fry

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    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 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.

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    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.


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    3 stars