Serves
4
Cook
10 minutes (3 mins at pressure)
Ingredients
500g chicken thighs- skinless and boneless1-2 tsp vegetable oil2 cloves garlic crushed or chopped5cm piece fresh ginger peeled and grated3 tbs reduced salt soy sauce2 tsp sesame oil2 tbs sweet chilli sauce½ tsp chilli flakes (optional)1 tbs tomato puree250ml water4 spring onions washed trimmed and cut into 4cm lengths120g green beans halved8 baby corn halved length ways2 tbsp sesame seeds2 tsp cornflourTo serve: A handful coriander leaves (optional)1 spring onion finely shreddedLemon wedgesNoodles
Instructions
- Cut the chicken into bitesize pieces, approx 2-3 cm. Heat the vegetable oil in the pressure cooker and seal the chicken. Add the garlic and ginger and fry for one minute. Add the soy, sesame oil, chilli sauce, chilli flakes, tomato puree, water, spring onions, green beans and baby corn and stir
- Put on the lid, lock in place and bring up to pressure. As soon as pressure is reached (the indicator will pop up), reduce the heat to the minimum to maintain pressure and time for just 3 minutes. When the time is up, turn off the heat and move the switch to the steam vent position to fast release the pressure. See instruction booklet for details
- Open the lid and add the sesame seeds to the chicken. Mix the cornflour with a tablespoon of water and stir into the sauce then cook for a minute or two to thicken the sauce
- While the chicken is cooking, cook the noodles according to the pack instructions
- Scatter the spring onions and coriander over the chicken and serve with the noodles and wedges of lemon on the side
- TIP: Omit the chilli flakes if you don’t want it too spicy. Try stirring in a teaspoon of honey when you add the sesame seeds for a sweeter taste.
Tender and juicy chicken pieces and vegetables in a fresh ginger, sesame and sweet chilli sauce, all cooked together in less than 5 minutes! Have everything chopped and ready before you start and a pan of boiling water ready to cook the noodles while the chicken is cooking.
