Stir Fried Sesame Chicken

    3 hours 25 minutes

    Chicken is marinated in a freshly made combination of Asian ingredients before being stir fried; ideal to be served with rice or noodles.

    93 people made this

    Serves: 4 

    • Marinade
    • 2 teaspoons cornflour
    • 2 tablespoons rice wine
    • 1 tablespoon lemon juice
    • 1 tablespoon soy sauce
    • 1 pinch crushed chillies
    • 1 tablespoon grated fresh ginger
    • 1 clove crushed garlic
    • 500g skinless, boneless chicken breast fillets, cut into bite-size pieces
    • Stir Fry
    • 2 tablespoons sesame seeds
    • 1 tablespoon sesame oil
    • 2 tablespoons vegetable oil
    • 125g fresh mushrooms, quartered
    • 1 green capsicum, thinly sliced
    • 4 spring onions, sliced diagonally

    Preparation:15min  ›  Cook:10min  ›  Extra time:3hours marinating  ›  Ready in:3hours25min 

    1. Marinade: In a dish or bowl, blend cornflour with rice wine; stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken pieces to coat. Cover and refrigerate to marinate for 3 to 4 hours.
    2. Stir Fry: In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
    3. To same wok or frying pan, add sesame oil and vegetable oil and heat slowly.
    4. Drain chicken, reserving marinade, and stir fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
    5. Add mushrooms and green capscium to same wok or frying pan and stir fry for 2 to 3 minutes. Add the spring onions and stir fry 1 minute more.
    6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.

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    Reviews in English (60)


    This was ok but it next time I think I'll leave out the sesame oil as it was unnecessary with the sesame seeds and overpowered the dish.  -  30 Jun 2011


    Very nice i might add a little more of the liquid ingredients next time as my family likes to mix their rice thru and this was a little dry  -  18 Dec 2010


    i loved this recipe i will defently be making it in the future  -  20 Jun 2009