Chicken With Sesame Seeds

An easy and tasty stir-fry. The chili bean sauce gives it a nice kick. This is a Ken Hom recipe.

• Ready In: 30 mins
• Serves: 3-4

Ingredients

• 1  lb boneless skinless chicken breast
• 1⁄2 cup  peanut oil
• 1  tablespoon  peanut oil
• 1  tablespoon  white sesame seeds

• For the marinade

• 1  egg white
• 1⁄2 teaspoon salt
• 2  teaspoons cornflour

• For the sauce

• 2  teaspoons dark soy sauce
• 2  teaspoons  chinese cider vinegar
• 2  teaspoons chili bean sauce
• 2  teaspoons  sesame oil
• 2  teaspoons sugar
• 1  tablespoon dry sherry
• 1  teaspoon  whole szechuan peppercorns, roasted
• 1 1⁄2 tablespoons  finely chopped spring onions

Directions

1. Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
2. Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
3. After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
4. Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil. Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
5. Add all the sauce ingredients and bring to the boil.
6. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.