Name: Sesame chicken with corn and potato salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 chicken breast fillet; 1/4 cup sesame seeds; 2 tablespoon vegetable or olive oil; 4 large chat (baby) potatoes, thinly sliced; 2 125g cans corn kernels, drained; 1/2 small red capsicum, thinly sliced; 2 green onions, thinly sliced; 1/4 cup sour cream; 1 tablespoon lemon juice; 2 tablespoon chopped coriander

Ingredients

1 chicken breast fillet

1/4 cup sesame seeds

2 tablespoon vegetable or olive oil

4 large chat (baby) potatoes, thinly sliced

2 125g cans corn kernels, drained

1/2 small red capsicum, thinly sliced

2 green onions, thinly sliced

1/4 cup sour cream

1 tablespoon lemon juice

2 tablespoon chopped coriander

Method

1.Cut chicken lengthways into 6 strips. Place sesame seeds on a plate. Press chicken into seeds to coat lightly.

2.Heat oil in a medium frying pan over moderate heat. Add potato; cook and turn for 3 minutes or until golden brown and cooked. Transfer to a medium bowl. Add corn, capsicum and onion: season with salt. Toss to combine.

3.Add chicken to pan; cook and turn for 3-4 minutes or until golden and cooked. Remove from heat.

4.Whisk cream and juice in a small bowl; stir in half the coriander. Spoon salad onto plates. Top with chicken, sauce and remaining coriander. Serve at once.

Store leftover sesame seeds in the freezer. Use remaining capsicum to make Salt andamp; Pepper Squid (recipe p61)
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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