Serves 2
Prep: 10 min
Cook: 10 min
Ingredients
4 tbsp sesame seeds
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200g strips chicken fillet
2 tbsp sesame or groundnut oil
200g tenderstem or sprouting broccoli
For the dressing
2 tsp Thai fish sauce
2 tsp Thai sweet chilli sauce
1 tbsp groundnut oil
1 tbsp fresh lime juice
Method
Spread the sesame seeds out on a plate and press the chicken into the seeds to cover entirely. Cover with cling film and chill the chicken until required. To make the dressing, mix together all the ingredients.
Store in a jam jar until required. Boil the kettle. Cook the broccoli in salted boiling water from the kettle until just al dente. Drain thoroughly. While the broccoli is cooking, heat the oil in a frying pan and cook the chicken in two or three batches for 2-4 minutes a side until the seeds are golden and the chicken cooked through.
Pile in the middle of two dinner plates and spoon over most of the — quickly shaken — dressing. Pile over the broccoli. Add the last of the dressing in a dribble across the chicken.