Chicken is probably E and I’s favourite protein, and since Miss Fussy will not eat seafood I find myself cooking with chicken quite frequently.
One of E’s favourite meals is stir fry, and I’m lucky it’s not too complicated or time consuming as I am the master chef in our house. I love just throwing different sauces and spices into the wok and praying for a good combination. Note: sweet chilli sauce can save any dodgy stir fry!
This recipe is very simple and very flavoursome and a great mid week meal when your nearly too tired to cook. And at only around 350 calories per serve you don’t have to feel guilty!
Sticky Sesame Chicken Sir Fry
1 tsp ginger
2 cloves garlic
1 tbsp BBQ sauce
2 tbsp brown sugar
1/3 cup soy
1/2 tsp red chilli
1 tbsp sesame seeds
2 tbsp Chinese cooking wine
2 chicken breasts, thinly sliced
Olive oil spray
1 bunch broccoli, cut into small pieces
1 yellow capsicum, cut into thin strips
3 spring onion stalks, diced
4 cup mushrooms, diced
1 packet vermicelli rice noodles
1. Combine ginger, garlic, BBQ sauce, sugar, chilli, soy sauce and rice wine in a bowel, add diced chicken, toss to coat. Cover and allow to marinate in fridge for two hours.
2. Toast sesame seeds on stove, put aside.
3. Heat wok over a medium/high heat. Spray pay with oil and swirl to coat. Stir fry chicken in batches till cooked, adding sesame seeds. Transfer chicken to a bowl.
4. Re-spray wok with oil and stir fry spring onion, mushroom, broccoli and capsicum for five minutes until heated through, Return chicken to wok and mix together.
5. Meanwhile soak vermicelli in warm water till soft. Add noodles to wok and mix ingredients together, adding sweet chilli sauce.
NOTE: I cracked an egg into the recipe before I added the noodles – if you need that extra protein boost this is the way to go!
The recipe serves four, so no need to pack a lunch the next day, you’ve got leftovers!
What is the best quick dish when you really don’t feel like cooking?