Sticky sesame chicken
For our second day of Slim While You Sin, we welcome Lesley Waters into our healthy cooking three-day relay race, with a sticky sesame chicken noodle dish that proves you can still have a tasty takeaway-style lunch without having to worry about the calorie count.
Serves: 4
Ingredients
2 large skinless, boneless chicken breasts1 tablespoons sweet chilli sauce2 tablespoons grainy mustard1 tablespoon sunflower or rapeseed oil2 tablespoons sesame seedsFreshly ground black pepperFresh coriander1 lime cut into wedges
Method
Cut the chicken breasts into thin finger strips. In a bowl, combine the sweet chilli sauce and mustard. Add the chicken strips to the mixture and season with lots of black pepper.
Heat the oil in a wok or large frying pan. Add the chicken mixture and stir-fry for 5-6 minutes or until caramelized and cooked.
Add the sesame seeds to the chicken and cook for a further minute or until seeds are just beginning to colour. Spoon the hot sesame chicken over the noodles serve with fresh coriander and a good squeeze of lime.
For the noodles
Serves: 4
Ingredients
200g thin/ medium thread egg noodles, cooked and drained225g spring greens, stems removed and shredded very finely blanched and refreshed115g sugar snap peas, blanched and refreshed, then halved lengthwise2 large carrots, peeled and peeled into ribbons1 bunch fresh coriander leaves ( optional )freshly ground black pepper
For the dressing
4 tablespoons sunflower or rapeseed oil1 bunch spring onions cut into chunky strips3 tablespoons Teriyaki saucejuice 2 oranges5cm / 2 inch piece ginger, peeled and grated1 large clove garlic, crushed2 teaspoons sesame oil ( optional )salt and freshly ground black pepper
Method
For the dressing, in a frying pan, heat 1 tablespoon of the sunflower oil and stir fry the spring onions for 30 seconds. Remove from the heat and stir in the remaining dressing ingredients. Season to taste.
In a mixing bowl, combine the noodles, sugar snap peas, carrots, spring greens and half the coriander leaves. Add the hot dressing and toss together and serve warm or cold topped with the sesame chicken.
Catch up with the last seven days of This Morning on ITV Player