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
- Cook the rice noodles according to the packet instructions.
- 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.
- 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.
- 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.
- Divide the rice noodles between two serving plates and add the stir-fried spring greens. Place the sesame chicken on top.