serves 4
ingredients
50g/2oz butter
1 onion, finely chopped
450g/1lb skinless chicken breast
fillets, thinly sliced
1 tablespoon cornflour
1 garlic clove, crushed
150ml/5fl oz chicken stock
1 teaspoon chilli paste
2 teaspoons ground coriander
1 tablespoon wholegrain mustard
1 tablespoon sesame seeds
salt and freshly ground black pepper
• Heat the butter in a saucepan, add the onion and sweat for about
5 minutes until soft but not coloured.
• Mix together the chicken pieces and cornflour, and add to the pan with
the garlic. Cook quickly, stirring occasionally, until golden brown.
• Stir in the stock, chilli paste, coriander and mustard. Season with salt
and pepper. Bring just to the boil, stirring, and simmer gently for about
10 minutes.
• Just before serving, stir in the sesame seeds, and serve hot with pasta
or potatoes.
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