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Sesame crumbed chicken

Name: Sesame crumbed chicken
Cook time: 30 min
Yield: 4

with teriyaki vegetable noodles and sesame mayo

Ready in around 30 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 3619kj (865Kcal)
Protein: 55g
Carbohydrate: 69g
Fat: 34g
Contains: Gluten, Soy, Sesame, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

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

Line an oven tray with baking paper. 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 into a bowl and sprinkle the sesame crumb over the chicken then drizzle with oil and season with salt and pepper. Mix well until the chicken is coated, place onto the tray then cook in the oven for 12-15 mins, or until cooked through.
2. TO PREPARE THE VEGETABLES AND NOODLES:

Roughly chop the coriander leaves and stalk and set aside. Place the Hokkien noodles in a heat proof bowl. Pour over hot water from your kettle to loosen the noodles. Leave to soak for 2-3 mins then gently loosen with a fork and drain well into a colander. Cut the broccoli into bite sized pieces. Cut the roasted capsicum into 2 cm cubes. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the broccoli and capsicum then stir fry for 3-4 mins. Remove from the pan and set aside.
3. TO COOK THE VEGETABLES AND NOODLES:

Return the pan with a drizzle of oil over a medium-high heat. Once 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, a dollop of sesame mayo and a sprinkle of chopped coriander.