Description
This recipe comes from british chef lesley waters. Makes a nice lunch, or quick summer-time evening meal. Use as many salad greens as your hunger level demands ! Preparation time includes marinating time.
Ingredients
- Skinless Chicken Breasts
- Grainy Mustard
- Liquid Honey
- Lemon, Juice Of
- Fresh Ground Black Pepper
- Peanut Oil
- Avocado
- Crisp Salad Green
- Sesame Seeds
- Sesame Oil
Instructions
- Cut the chicken breasts into finger strips
- In a bowl combine the mustard, honey and lemon juice
- Add the chicken strips to the mixture, and season with black pepper
- Marinate 1 hour
- Heat the peanut oil in a wok until very hot
- Remove the chicken from the marinade and add them to the wok
- Stir-fry 5-6 minutes or until golden and cooked through
- Meanwhile, toss the avocado with the salad greens, and divide among four plates
- Add the sesame seeds to the chicken in the wok and stir-fry for a further minute or until seeds are just beginning to color
- Spoon the hot sesame chicken over the salad, drizzle with the sesame oil and serve at once