Lemon Sesame Chicken

    50 minutes

    Chicken and crunchy vegetables taste fabulous with this savoury lemon and sesame sauce. Serve over noodles or rice.

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    Serves: 4 

    • 1 tablespoon sunflower oil
    • 450g chicken breast fillets, sliced
    • 1 onion, halved and thinly sliced
    • 1 large green capsicum, seeded and cut into thin strips
    • 1 garlic clove, chopped
    • 1 tablespoon finely chopped fresh ginger
    • 2 large carrots, thinly sliced on the diagonal
    • 1 can (230g) water chestnuts, drained and sliced
    • 300ml chicken stock
    • 3 tablespoons dry sherry
    • 2 tablespoons cornflour
    • 2 teaspoons caster sugar
    • 3 tablespoons reduced-salt soy sauce
    • 1 tablespoon sesame oil
    • grated rind of 2 large lemons
    • juice of 1 lemon
    • 150g thin green beans, cut into 5 cm lengths
    • 1 1/2 cups bean sprouts

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Heat the sunflower oil in a flameproof casserole dish. Add the chicken and cook for about 1 minute or until the meat is just turning white. Add the onion, capsicum, garlic and ginger, and cook over medium heat, stirring often, for 5–6 minutes or until the onion is softened but not browned.
    2. Add the carrots and water chestnuts. Pour in the stock and sherry, then heat until simmering, but not boiling rapidly. Cover and simmer for 10 minutes, stirring occasionally.
    3. Meanwhile, mix the cornflour and sugar to a smooth paste with the soy sauce, sesame oil and lemon rind and juice. Stir the cornflour mixture into the casserole and bring to the boil, still stirring. Add the green beans, cover the casserole and simmer gently for a further 2 minutes. Stir in the bean sprouts and simmer for a final 2 minutes. Serve immediately, before the bean sprouts start to soften.

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