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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
Instructions
- 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.
