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  • 500 g boneless skinless chicken breasts 

  • 1/2 tbsp garlic powder 

  • 1 tbsp soy sauce 

  • 1 tbsp sesame oil + 1 tbsp sesame oil  

  • 1 tbsp green chilli sauce 

  • 1/2 tsp salt 

  • 1 tbsp cornstarch + 3 tbsp water 

  • 100 g zucchini 

  • Spring onion 

  • 100 g red & yellow bell pepper 

  • 1 tbsp sriracha sauce 

  • Black roasted sesame seeds  


  1. Marinate the chicken tenders with garlic powder, soy sauce,1 tbsp sesame oil, green chilli sauce,  and salt. 

  2. Cover and set aside for 15 minutes. In a large skillet or wok, add 1 tbsp of sesame oil and heat.

  3. Once the oil is hot, add the chicken and stir-fry for 6 to 7 minutes. 

  4. Move the chicken to one side of the pan and then add vegetables; cover and cook for 2 minutes. 

  5. Add sriracha sauce and stir well. Now, mix the cornstarch with 3 tbsp of water and pour over the chicken. 

  6. Stir-fry for 2 minutes or until the cornstarch is thick.  

  7. Sprinkle with black roasted sesame seeds and serve with rice.


Hello there, I'm Neetu!

I love to cook! I love to eat, and naturally,
just gravitated towards cooking.


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