Sesame crumbed chicken

Name: Sesame crumbed chicken
Cook time: 20 min
Yield: 4

with teriyaki vegetable noodles and sesame mayo

Ready in around 20 mins

RECIPE FACT:

Food historians claim that teriyaki was first invented by Japanese chefs in the 17th century.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C fanbake. Boil the kettle.
1. TO COOK THE SESAME CRUMBED CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place on to an oven tray lined with baking paper. Sprinkle the sesame crumb over the chicken then drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 15 mins. Cut into 1 cm pieces before serving.
2. TO PREPARE THE VEGETABLES AND NOODLES:

Place the Hokkien noodles in a heat proof bowl. Pour over hot water from your kettle to loosen noodles. Drain into a colander. Cut the broccoli into small bite size florets. Cut the capsicum in half and remove all the seeds. Cut into 2 cm cubes. Heat a drizzle of oil in a non-stick frying pan over a medium-high. When the pan is hot add the broccoli and capsicum and stir fry for 3-4 mins. Remove from the pan and set aside. Reserve the pan.
3. TO COOK THE VEGETABLES AND NOODLES:

Heat a drizzle of oil in a large fry-pan over a medium-high heat. Once pan is hot add the noodles and edamame beans and stir fry for 1-2 mins. Add the broccoli, capsicum and the teriyaki sauce and cook for 1 min to heat through.
TO SERVE:

Divide the vegetable teriyaki noodles between bowls. Top with sesame crumbed chicken and a dollop of sesame mayo.