Lean chicken strips cook really well in a stir-fry, and this sesame chicken and sweet pepper recipe is no exception. This lightly flavoured combination of chicken, garlic and soy sauce makes a perfect light supper dish served simply with white rice. Ready in under 30 minutes, it’s a quick chicken dinner with a difference the whole family can enjoy.
- 450g lean boneless, skinless chicken breasts
- 1 garlic clove, crushed
- 2tbsp light soy sauce
- 1tbsp sesame oil
- 1tbsp cornflour
- 2tbsp vegetable oil
- 2 large red peppers, deseeded and sliced
- 1 medium leek, trimmed and shredded
- 2tbsp sesame seeds
Cut the chicken into thin strips. Place in a shallow bowl and season with garlic, soy sauce and sesame oil. Add the cornflour and mix well; set aside.
Heat the oil in a wok or large frying pan until hot then stir fry the pepper slices for 3-4 mins until just beginning to soften. Remove from the wok using a draining spoon and set aside.
Reheat the wok or pan and stir fry the chicken mixture for 5 mins. Add the leek and continue to stir fry the mixture for a further 1 min, then return the pepper to the wok or pan and stir fry for a further 1-2 mins until tender and the chicken is cooked through. Sprinkle over the sesame seeds.
Serve immediately with rice as an accompaniment.
Top tip for making Sesame chicken and sweet pepper stir fry
If you have a bit of time before cooking this recipe, you can enrich the chicken by letting it marinade in the garlic and soy sauce for 1-2 hrs – just cover and chill until required.