Speedy Sesame Stirfry

This quick sesame stirfry is a perfect mid week meal. Not only is it packed with flavour and veggies, it’s versatile too so you can make this recipe again and again and never get bored!

Time: 30 minutes Serves: 2


  • 2 chicken breasts, diced and patted dry with kitchen roll
  • 1 pack of stir fry veg (I used one with carrots, cabbage, pepper and onion)
  • 1 pack beansprouts
  • 1 teaspoon garlic puree
  • 1 teaspoon ginger puree
  • 3 teaspoons hot paprika
  • Pinch of chilli flakes (optional)
  • 2 teaspoons olive oil
  • 2 tablespoons reduced salt soy sauce
  • 1 tablespoon hot chilli sauce
  • 1 nest wholegrain noodles
  • Sprinkle of sesame seeds


1. Coat the chicken in 1 teaspoon of oil, a drizzle of soy sauce and 1 teaspoon of paprika. If you have an airfryer, put the chicken in at 180°C for 18-20 minutes, or alternatively, cook the chicken in your frying pan for approximately 15 minutes or until the chicken is cooked through.

2. Whilst the chicken is cooking, heat the olive oil in your frying pan over a medium heat and add the pack of stirfry veg.

3. Add the ginger, garlic, paprika, chilli flakes, soy sauce and chilli sauce and stir frequently for 5 minutes.

4. Bring a pot of water to the boil and add the wholegrain noodles. Cook for 5-6 minutes (or according to the instructions on your noodles of choice).

5. Add the beansprouts to the frying pan for the final 3 minutes.

6. Drain the noodles and add to the frying pan to combine with the veg.

7. Serve with the chicken and sprinkled sesame seeds.

Top tip

Instead of chicken, use tofu to make this meal vegan, or use salmon to get a dose of healthy omega 3 fats!

I used pre-packed veg to save time on chopping, but it can be cheaper to buy veg and chop yourself, or use frozen veggies instead!

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