I love the flavour of sesame oil & the crunch of sesame seeds so I thought of preparing this lovely chicken with it. I also love to see a lot of color in my food so I am a little partial to the colorful bell peppers. Whenever I shop for vegetables I can’t help admiring the lovely fresh colorful veggies but I always remember to pick bell peppers. So today’s dish is not only colorful & full of flavor but the dish can be enjoyed as a starter, a snack or on the side. In fact it can be assembled in a jiffy, in case you are hungry & are looking for something attractive to munch on. Above all this dish is healthy & filling too. Here is this lovely recipe for you to try & enjoy.. J
3 Chicken Breasts (boneless)
2 Red Bell Pepper (diced)
4 Baby Corn (sliced diagonally)
2 Spring Onion Greens (chopped)
1 Green Capsicum (diced)
3 tbsps. Sesame Seeds (toasted)
2 tbsps. fresh Ginger Paste
3 tbsps. fresh Garlic Paste
4 tbsps. Sesame Oil
1 tbsp. dark Soya Sauce
1 tbsp. Red Chilli Sauce
A pinch of Sugar
A dash of Chinese Cooking Vinegar
Salt to taste
Wash the chicken breasts & drain completely.
Cut the chicken into long strips & marinate it with ginger – garlic pastes, dark soya sauce, red chilli sauce for about an hour. (preferably overnight).
Heat oil in a wok/kadhai till hot.
Gently slide in the marinated chicken & saute on high for about 2 to 3 mins.
Drain the chicken using a slotted spoon & keep aside.
In the same oil, saute first the baby corn for about a minute, then add the capsicum,red bell pepper; saute & toss for about 2 mins.
Then add the reserved cooked chicken, a pinch of sugar, a dash of vinegar & stir well.
Keep sautéing & tossing for another 2 mins.
Adjust salt to taste. (Sauces contain salt so use it sparingly).
Toss in the spring onion greens & stir to cook for about a minute.
Serve hot garnished with some spring onion greens & a sprinkling of toasted sesame seeds.