World Cuisine

  • 500 g (1 lb) boneless, skinless chicken breasts, cut into thin strips
  • juice of 1 lime
  • ½ tablespoon sesame oil
  • 3 tablespoons sesame seeds
  • 3 tablespoons groundnut oil
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 2 heads of pak choi, leaves separated
  • ½ tablespoon light soy sauce
  • 1 tablespoon sweet chilli sauce
  • salt

Marinate the chicken strips in the lime juice and sesame oil for 30 minutes, then pat dry with kitchen paper and season with salt. Place the sesame seeds on a plate and roll the chicken strips in them until they are coated.

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Toss in the chicken strips and stir-fry for 2–3 minutes until golden, then tip on to a plate.

Return the wok to the heat and wipe it clean with kitchen paper. Add the remaining oil and, once it's hot, tip in the peppers and pak choi and stir-fry for 2 minutes. Stir in the soy and sweet chilli sauces and cook for 1 more minute, then return the chicken to the wok and stir-fry for 1–2 minutes until cooked through.

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