Sweet sesame chilli chicken

Your new midweek favourite at €4.32 per serving. A quick, easy dish with a fresh taste – I particularly liked the heat of the ginger. I only had to buy the pak choi; I had the rest at home.

Serves...... 4
Prep ........ 15 min
Cook ....... 10 min

Dificulty ..... EASY
Good Source for ... FOLATE & VIT C
The number of portions of fruit and/or veg contained in a serving... 1 OF 5
Suitable for freezing (without noodles or rice). Unless otherwise stated, freeze for up to three months. Defrost thoroughly and heat until piping hot.

PER SERVING 277 kcals, protein 33g, carbs 13g, fat 10g, sat fat 1g, fibre 3g, sugar 9g, salt 1.4g

INGREDIENTS

2 tbsp sunflower oil
1 large onion, halved and sliced
3 garlic cloves, finely chopped
5cm/2in piece ginger, peeled and finely chopped
4 chicken breasts, cut into bite-sized pieces
300g/11oz pak choi, trimmed, leaves separated and larger leaves halved
2 tbsp sesame seeds
2 tsp cornflour
1 tbsp soy sauce, plus extra to serve

3 tbsp sweet chilli sauce
1 tbsp lemon juice
egg noodles or rice, cooked, to serve (optional)

METHOD

1 Heat the oil in a wok or large saucepan. Add the onion and stir-fry for 5 mins until turning golden. Add the garlic, ginger, chicken, pak choi and sesame seeds, and stir-fry for 5 mins or until the chicken is cooked.

2 Mix the cornflour with the soy sauce, chilli sauce and lemon juice. Add to the pan and stir-fry for 1 min. Serve straight away with extra soy sauce and egg noodles or rice, if you like.