This Sesame Chicken Stir Fry is sooooo yummy, I mean I know I’m going to be slightly biased about my own cooking but this seriously is. I won’t lie, we fancied a take away but knew that was ridiculous and it’s so much hassle trying to find out what’s gluten free so this is a much quicker and healthier option with the knowledge that I’m safe from being glutened.
Sesame Chicken Stir Fry Ingredients
For The Marinade…
2 garlic cloves
1 tsp of grated fresh ginger
2 tsp sesame oil
1 tsp of five spice
Chicken breast cut into chunks
1/4 red onion thinly sliced
Handful of sliced shiitake mushrooms
1 pak choy sliced
2 tbsp of amino sauce
2 tbsp rice syrup
1/2 red chilli
1 tbsp toasted sesame seeds
50g toasted cashew nuts
Enough rice to serve
1. Mix all the marinade ingredients in a bowl, add the chicken and leave for around 20 minutes.
2. Check the cooking time for your rice and get it on the boil. Also toast your sesame seeds and cashew nuts by putting them in a small dish in the oven (150°C/325°F/GM 2) for literally a few mins then set them aside.
3. Place a wok on the stove and add the marinated chicken and its sauce and cook for 10 mins on a medium heat. Spoon the chicken out of the wok and leave on a plate at the side. Leave the marinade in the wok though.
4. Add the onions to the wok and cook until soft, then add the mushroom and cook for about 5 mins. After that add the amino sauce, rice syrup and cook for a further 2 mins. Add 50ml of boiling water, the broccoli, chilli and cook for another 5 mins, then add the pak choy and cook for a further 2 mins before putting the chicken back in the pan along with the toasted sesame seeds, cashew nuts and corriander. Toss it all together then cook for 3 minutes and bang it’s ready to serve with your rice. Enjoy!