Name: Spiced sesame chicken pieces
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: peanut oil, for shallow-frying; 1 1/2 cup (225g) sesame seeds; 800 gram chicken breast fillets; 1 teaspoon each ground cumin, coriander, paprika and garlic powder; 1/2 teaspoon ground chilli; 2 tablespoon peanut oil, extra; 1 carrot (120g); 200 gram baby asian greens; Sweet soy lime dressing; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) soy sauce; 1/2 teaspoon sesame oil; 1 tablespoon grated palm sugar; 1 fresh small red thai chilli, sliced thinly

Ingredients

peanut oil, for shallow-frying

1 1/2 cup (225g) sesame seeds

800 gram chicken breast fillets

1 teaspoon each ground cumin, coriander, paprika and garlic powder

1/2 teaspoon ground chilli

2 tablespoon peanut oil, extra

1 carrot (120g)

200 gram baby asian greens

Sweet soy lime dressing

1/3 cup (80ml) lime juice

1/3 cup (80ml) soy sauce

1/2 teaspoon sesame oil

1 tablespoon grated palm sugar

1 fresh small red thai chilli, sliced thinly

Method

1.Heat oil in large frying pan over medium-high heat.

2.Place sesame seeds in a small shallow bowl.

3.Cut each chicken breast fillet into 4 strips. Combine chicken, spices and extra oil in large bowl. Press chicken pieces firmly into sesame seeds to coat.

4.Shallow-fry chicken pieces, in batches, over medium-high heat, until browned lightly and cooked through. Drain on absorbent paper; season.

5.Meanwhile, combine ingredients for sweet soy lime dressing in screw-top jar; shake well.

6.Slice carrot into long thin strips. Combine asian greens and carrot in medium bowl. Serve chicken with salad; accompany with dressing for dipping.

Use a mandoline or V-slicer with a julienne attachment to slice the carrot into thin strips. Baby asian greens are a mix of baby buk choy, choy sum, gai lan and water spinach.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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