|2 larges||Skinless; boneless chicken|
|3 tablespoons||Coarse grain mustard|
|1 tablespoon||Clear honey|
|1||Lemon; juice of|
|½ tablespoon||Sunflower oil|
|3 teaspoons||Sesame oil|
|2 tablespoons||Sesame seeds|
|Crisp salad leaves|
|1||Ripe pawpaw; peeled and seeded|
|Salt and black pepper|
Slice the chicken breasts into thin finger strips. In a bowl, combine the mustard, honey, lemon juice and sesame oil. Add the chicken strips to the mixture and season well.
Heat the sunflower oil in a wok or large frying pan until very hot, tip in the chicken mixture and stir-fry for 5-6 minutes until the chicken strips are cooked.
Meanwhile slice the pawpaw and toss with salad leaves in the vinaigrette.
Heap on to 4 large dinner plates.
Add sesame seeds to the cooked chicken and cook for a further 1 minute or until the seeds are just beginning to colour. Pile the hot sesame chicken and juices over the salad and serve immediately.
If you wish to serve this dish cold, allow the chicken to cool before you place it on the salad leaves.
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