Sesame Chicken and Capsicum Stir Fry

Charmaine Lu -

  • 2 tbsp cornstarch
  • 300ml chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 400g chicken breast fillets, cut into bite-sized chunks
  • 2 sliced garlic cloves
  • 1 bunch of spring onions, slices
  • 3 red or yellow capsicums, sliced
  • 1 tbsp toasted sesame oil
  • 1.5 tbsp toasted sesame seeds
  • Add the cornstarch to a bowl and whisk in the soy sauce and stock until smooth. Heat a wok with the olive oil and fry the chicken chunks, half the spring onions and the garlic until the chicken is cooked through. Add the capsicums and cook for 5 mins more, then stir in the sauce.
  • Cook for another 5 mins to thicken the sauce, then stir in the remaining spring onions, sesame oil and sesame seeds. Serve with cooked rice.
20 mins
4 serving