Sesame chicken and mixed pea stir-fry
1 tbs, or sunflower oil
Skinless chicken breast
500 g, thinly sliced
1 medium, thinly sliced
2 clove(s), crushed
150 g, thinly sliced
Sugar snap peas
Frozen green peas
½ cup(s), (60g)
Canned bamboo shoots, rinsed, drained
225 g, sliced
1 tbs, gluten free variety
- Toss sesame seeds in a wok over high heat until golden. Transfer to a bowl.
- Reheat wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry chicken, in batches, for 2–3 minutes or until browned. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 2 minutes or until softened. Add garlic, snow peas, sugar snaps and baby peas and stir-fry for 2–3 minutes or until just tender.
- Add bamboo, plum sauce, tamari and chicken and stir-fry for 1–2 minutes or until chicken is cooked through. Add seeds and toss to combine. Serve.