Hot Sesame Chicken Stir-fry with Sesame, Ginger and Soy

Cook time 10 minutes + marinating
Servings 2


1 chicken breast, sliced
1 small red capsicum, sliced
1 small green capsicum, sliced
3 spring onions, sliced
1 small mild red chilli, sliced
1 cup snow peas
½ cup Kikkoman Sesame, Ginger and Soy Sauce
1 stick celery, sliced
4 shitaki mushrooms, sliced
1 clove garlic, sliced
1 tbps. sesame oil
2 tbsp. vegetable oil

toasted sesame seeds
steamed jasmine rice


Hot Sesame Chicken Stir-fry with Sesame, Ginger and Soy


Place the sliced chicken in a bowl and toss with sesame oil. Let marinade for around 20 minutes.

Heat vegetable oil in a wok over a high flame. Add the marinated chicken strips and stir fry for 2 – 3 minutes or until golden brown. Remove the chicken from the wok and set aside.

Add the celery and capsium to the wok. Then the mushrooms, spring onions, chilli, garlic and snow peas. Stir fry for a minute or two.

Return chicken back to the wok and Pour in Kikkoman Sesame, Ginger and Soy Sauce. Stir fry for another 3 – 4 minutes or until the vegetables soften slightly and the chicken is cooked through.

Serve with steamed jasmine rice and topped with toasted sesame seeds.