Peanut sesame chicken

A quick and easy recipe from Sarah Graham's cookbook, Bitten.
 

Recipe from: 08 September 2012
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 3
    Tbs
    olive oil
  • 4
    chicken breasts - roughly chopped
  • 300 - 400
    g
    rice or egg noodles
  • 2
    cup
    roughly chopped broccoli
  • 1
    red bell pepper - deseeded and chopped
  • 2
    Tbs
    roughly chopped fresh coriander
  • 1
    Tbs
    sesame seeds
  • Tbs
    for the dressing:
  • 3
    Tbs
    sesame oil
  • 1
    large clove garlic - finely chopped
  • 3
    Tbs
    soy sauce
  • 6
    Tbs
    sweet chilli sauce
  • 2
    Tbs
    smooth peanut butter
  • juice of 2 limes
Servings: Change Serving
 
 

Method

 
Heat the olive oil in a wok or pot and brown the chicken pieces until lightly golden on all sides. Remove from the heat and set aside.

Meanwhile, cook the noodles and broccoli together for 4 - 5 minutes or according to the packet instructions on the noodles. Drain and set aside in a large warmed serving bowl.?

While the chicken, broccoli and noodles are cooking, whisk together the ingredients for the sauce and set aside.?

Add the chicken pieces, red pepper, coriander and sesame seeds to the noodles and broccoli and then drizzle over the sauce. Serve immediately in warmed bowls.
 
Reprinted with permission of Sarah Graham. To see more recipes, click here.

Check out the step-by-step gallery here.
 

Read more on: boil  |  recipe  |  chicken  |  pasta  |  grill  |  easy weekday meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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