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Sesame chicken stir-fry
Sesame chicken stir-fry
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Ingredients:
  • 4 (about 500g) chicken thigh fillets, thinly sliced
  • 1 garlic clove, crushed
  • 42.00 gm soy sauce
  • 40.00 ml dry sherry
  • 4.00 gm brown sugar
  • 24.00 gm sesame seeds
  • 36.40 gm peanut oil
  • 5cm piece fresh ginger, cut into thin strips
  • 3 green shallots, sliced diagonally
  • 1 medium carrot, thinly sliced diagonally
  • 300g broccoli, cut into small florets
  • 20.00 ml sesame oil
  • 150g oyster mushrooms
  • Cooked jasmine rice, to serve
Instructions:
  • In a ceramic or glass bowl, mix together chicken, garlic, soy sauce, sherry, and sugar. Cover and refrigerate for 30 minutes to marinate.
  • In a heated wok or large frying pan over medium heat, toast sesame seeds for 1-2 minutes until lightly browned. Remove and set aside.
  • After draining the chicken, save the marinade. Heat the wok over high heat, then add 2 teaspoons of peanut oil and heat until very hot. Cook half of the chicken, stirring constantly, for 3 minutes until golden and cooked through. Remove chicken from the wok and repeat the process with the remaining chicken and another 2 teaspoons of oil.
  • Heat the remaining oil in a wok until sizzling. Stir in ginger and green shallots for 30 seconds until fragrant. Toss in carrot and broccoli, stir-frying for 2-3 minutes. Add back the seeds and chicken with reserved marinade, sesame oil, and mushrooms. Stir-fry for another 1-2 minutes until mushrooms are tender. Serve right away with rice.

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