This sesame chicken and vegetable stir fry is done withing half an hour. Perfect after a busy day at work and you're in for a healthy and delicious meal.
The main thing:
Made by Véronique
Published at 2017-09-27, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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Rinse the eggplant, zucchini and bell pepper. Remove the ends of the eggplant and zucchini and remove the bell peppers seeds. Chop into pieces, not too small. Remove the ends of the sugar snaps.
Remove any excess fat or muscles from the chicken fillets and divide into bite-size pieces. Create a simple sauce by combining chicken stock, soy sauce, rice wine vinegar, sesame oil and chili flakes.
Fill a medium-sized pan with water and salt and bring to a boil.
Heat a wok and add a bit of oil when it starts to smoke. Stir fry the chicken first and after a few minutes, you can also add the eggplant, zucchini, bell pepper and sugar snaps and stir fry about 5 minutes more.
Cook the noodles in the boiling water, according to the package. Roast the sesame seeds in a small dry skillet. Keep an eye on them, they tend to burn quickly.
Pour the sauce into the wok and season with pepper and salt. Drain the noodles and served them with the chicken and vegetables. Finish with sesame seeds, enjoy!