Strips
of chicken breast, noodles, broccoli, carrot and scallion braised in a
luscious sesame-hoisin sauce and sprinkled with freshly toasted sesame
seeds.
 |
| 12 oz (360g) uncooked skinless chicken breast fillets—cut into strips |
| 1 cup chicken stock |
| 2 tablespoons Chinese soy sauce |
| 2 tablespoons hoisin sauce |
| 1 teaspoon toasted sesame oil |
| 2 cloves garlic—minced |
| 1 teaspoon grated fresh ginger |
| 1 carrot—cut into diagonal slices |
| 1 head broccoli—cut into florets |
| 1 scallion (spring onion) thinly sliced on diagonal |
| 1 tablespoon raw sesame seeds |
| 6 oz (180g) precooked wheat noodles |
| 1 tablespoon cornstarch (cornflour) mixed to a paste with 1 tablespoon water |
HEAT a frying pan over medium heat and toast the sesame seeds lightly (about 1 minute) stirring constantly. HEAT the chicken stock, hoisin and sesame oil in a large saucepan to boiling. ADD garlic, ginger and chicken and cook, covered, for 2 minutes. ADD the broccoli and carrot and cook for 4 minutes, then add the precooked noodles and scallions and cook for a further minute. STIR through the cornstarch paste until the sauce thickens, and serve sprinkled with the toasted sesame seeds.
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