Name: Sesame chicken stir-fry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 350 gram bean thread vermicelli; 1 tablespoon peanut oil; 2 (400g) chicken breast fillets, thinly sliced; 1 (150g) brown onion, thinly sliced; 1 clove garlic, crushed; 300 gram broccolini, coarsely chopped; 2 tablespoon fish sauce; 1 tablespoon hot chilli sauce; 2 tablespoon dark soy sauce; 1 tablespoon toasted sesame seeds; 1 fresh long red chilli, finely chopped; 4 green onions, thinly sliced; 1 cup (80g) bean sprouts

Ingredients

350 gram bean thread vermicelli

1 tablespoon peanut oil

2 (400g) chicken breast fillets, thinly sliced

1 (150g) brown onion, thinly sliced

1 clove garlic, crushed

300 gram broccolini, coarsely chopped

2 tablespoon fish sauce

1 tablespoon hot chilli sauce

2 tablespoon dark soy sauce

1 tablespoon toasted sesame seeds

1 fresh long red chilli, finely chopped

4 green onions, thinly sliced

1 cup (80g) bean sprouts

Method

1.Place vermicelli in a medium heatproof bowl and cover with boiling water. Stand until just tender, drain.

2.Meanwhile, heat half the oil in wok and in batches, stir-fry chicken until browned. Remove from wok.

3.Heat remaining oil in wok and stir-fry brown onion, garlic and broccolini until onion softens.

4.Return chicken to wok with vermicelli, combined sauces, sesame seeds and half the chilli, half the green onion and half the sprouts. Stir-fry just until hot.

5.Serve stir-fry topped with remaining chilli, green onion and sprouts.

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to make puffed parcels.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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