Sesame chicken with stir-fried greens & noodles recipe


This recipe works just as well with whole skinned chicken thighs instead of breasts, but just bear in mind they’ll take longer to cook.

  • Yield: 2 Servings
  • Preparation Time: 15 Minutes
  • Cooking Time: 10 Minutes


  • 3 oz (85 g) rice noodles (dry weight)
  • 1 tbsp dark soy sauce
  • 1 tbsp hoisin sauce
  • 2 tsp runny honey
  • 1 tbsp sesame oil
  • a pinch of salt
  • 4½ oz (2 x 125 g) chicken breast fillets, thickly sliced
  • 2 oz/generous ¼ cup (50 g) white sesame seeds
  • 1 in (2.5 cm) piece of fresh root ginger, peeled and shredded
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, shredded
  • 1 tsp cumin seeds
  • a small bunch of spring onions (scallions), trimmed and sliced diagonally
  • 9 oz (250 g) spring greens, spinach or pak choi (bok choy), shredded
  • 2 tsp light soy sauce or nam pla (Thai fish sauce)
How to Make It
  1. Cook the rice noodles according to the packet instructions.
  2. Meanwhile, in a large bowl, mix together the dark soy and hoisin sauces, honey, 1 teaspoon of the sesame oil and the salt. Add the chicken and coat it all over with the mixture, then dip the chicken slices into the sesame seeds in a shallow bowl until thoroughly coated.
  3. Heat most of the remaining sesame oil in a wok or deep frying pan (skillet) set over a medium heat. When it’s hot, add the sesame coated chicken and cook for about 3 minutes on each side until richly browned and slightly sticky and the chicken is cooked right through. Remove from the heat and keep warm.
  4. Heat the remaining oil in a clean wok or pan over a medium–high heat, add the ginger, garlic, chilli and cumin seeds and stir-fry for 2 minutes or until the seeds start to crackle. Add the spring onions (scallions), greens and soy sauce or nam pla and stir-fry briskly for 2 minutes.
  5. Divide the rice noodles between two serving plates and add the stir-fried spring greens. Place the sesame chicken on top.

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