Today has been one of those days where I probably should have just stayed in bed! Everything you try to do just seems challenging, even simple routine things! Internet went down, left kids coats in town, broke the cupboard door…urgh! Just little things but annoying all the same!…However, what i did manage to do right, or so it seems judging by the clean plates this evening, was to cook a half decent tea!!..well I couldn’t really muck this one up. It is as ever super simple…just a little prep with the chicken fillets but otherwise it’s a super quick dinner to put together.
The easiest thing to do is probably throw your marinade ingredients together in a small bowl and leave aside. You’ll need garlic, ginger, sesame oil, olive oil, Soy or Tamari sauce and honey…mix all the ingredients together in a bowl and leave aside.
Then I would start with prepping and coating your chicken. Whenever you’re coating anything just make sure you have all your stations set up before you start. That way it’s really easy! It can sometimes feel like a bit of an effort but if you’re set up it reallly isn’t! Promise! It’s also a good way to get the kids involved but do make sure they wash their hands after handling chicken!!!
So yes start with one beaten egg, some seasoned flour, and a bowl with sesame seeds.
And then line a baking tray with greaseproof paper.
So dip the chicken into the flour first, then the egg and finally coat in sesame seeds. Then place onto the lined baking tray and repeat the process for the remaining chicken fillets. Once you’ve done all of them simply cover and leave in the fridge until you’re ready to cook.
When you’re ready to start cooking grab your chicken fillets and gently fry in a little oil over a medium heat so that the chicken cooks through, the sesame seeds turn golden but don’t burn! Don’t put the heat up too much! You can also cook these in the oven for 15/20 mins if you prefer both options work!…Once these have cooked through you can then pop these into a low oven to keep warm or you can cook the veg in a separate frying pan at the same time as cooking the chicken.
So with your separate frying pan add your veg, i’ve used edemame, broccoli cut into small florets, mange tout, baby corn and bok choi. Add your marinade to the veg and stir fry for a few minutes.
Meanwhile make your noodles as per the packet instructions. Drain and then when your veggies have cooked for a few minutes and softened slightly (you still want a bit of a crunch!) add your noodles, an extra dash of soy and sesame oil and then stir through.
Now all you need to do is layer your plate with the veggie noodles and then top with your crispy sesame chicken. YUM! For a slightly more adult version I added fresh chilli and some chopped spring onion.
Easy and quick!
So to recap here’s what you need:
- 320g Chicken mini fillets
- 1 Garlic Clove – crushed
- 1 tsp grated ginger
- 1 tbsp olive oil
- 1 tbsp tamari/soy sauce
- 1 tsp sesame oil
- 1 tbsp honey
- Sesame seeds – handful
- 1 egg – lightly beaten
- Plain wholemeal flour = large handful
- Wholegrain rice vermecelli or noodles of your choice
- Veg: Edemame, broccoli, mange tout, baby corn, bok choi
What you need to do:
- Line a baking tray with greaseproof paper and boil the kettle for your noodles
- Make up your marinade: combine all the marinade ingredients and leave aside.
- Now coat your chicken. In 3 separate bowls add your beaten egg, sesame seeds and flour.
- Coat your chicken fillet in the flour first, then the egg and then the sesame seeds.
- Repeat the process for the remaining chicken fillets and then leave your chicken aside or in the fridge until you’re ready to cook. You can prep this bit first.
- When you’re ready to start cooking, simply fry your chicken fillets in a little oil over a medium heat, turning half way.
- Meanwhile heat a separate frying pan and add your chosen veg to the pan and add your marinade sauce. Stir well and cook for a few minutes to slightly wilt the veg, although you still want a little bit of crunch.
- While this is frying cook your noodles as per the packet instructions, drain and leave aside.
- After a couple of minutes add the noodles to the veg and a dash of sesame oil, soy sauce and some black pepper.
- Now it’s simply a case of layering your plate. Start with the noodles and then add your chicken fillet on top!
- For an slightly more grown up version add some chopped spring onion and fresh chilli’s and perhaps a squeeze of lime!
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