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:

Serving Amount:

Serves 4 people

Cooking Instructions:

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 each chicken breast into 4 even pieces. 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 then place onto the tray and cook in the oven for 14-15 mins, or until cooked through.
2. TO PREPARE THE VEGETABLES AND NOODLES:
Roughly chop the coriander leaves and stalks then set aside. Place the Hokkien noodles into a heat-proof bowl. Pour over hot water from the 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 small bite-sized pieces. Cut the roasted capsicum into 2 cm cubes. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. 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:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the noodles and edamame then stir-fry for 1-2 mins. Add the broccoli, capsicum and teriyaki sauce and cook for 1 min to heat through.
TO SERVE:
Divide the vegetable teriyaki noodles between bowls and top with sesame crumbed chicken. Dollop with sesame mayo and sprinkle over chopped coriander.