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Organic sesame chicken stir-fry  recipe

Organic sesame chicken stir-fry recipe

62 ratings

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  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 375 calories / serving
  • Healthy
  • Dairy-free


  • 150g rice noodles
  • 1tbsp sesame oil
  • 1tbsp organic extra virgin olive oil
  • 400g organic, skinless chicken breast, sliced 2-3cm thick
  • 1 organic onion, thinly sliced
  • 2 organic bunched carrots, peeled, halved lengthways and thinly sliced diagonally
  • 1 organic garlic clove, thinly sliced
  • ½ organic seasonal cabbage, cored and thinly shredded
  • 2tbsp low-salt soy sauce
  • 1tbsp sesame seeds, toasted
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    10g 11%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 41.8g Protein 29.5g Fibre 6.9g


  1. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain and refresh under cold, running water to stop them sticking.
  2. Mix the sesame oil with the olive oil, and heat half in a large wok until hot. Stir-fry the chicken for 3-4 minutes until golden. Remove from the pan and set aside.
  3. Heat the remaining oil in a pan until hot. Stir-fry the onion, carrots, garlic and cabbage for 2 minutes, add 2 tablespoons water and stir-fry for another 3-4 minutes. Stir in the soy sauce, drained noodles and par-cooked chicken, and cook for another few minutes until cooked though, with no pink showing. Scatter with the sesame seeds before serving.

See all Organic recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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