World Cuisine

Ingredients
  • 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
Directions

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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