This dish is a French classic, as aioli is a speciality of Provence. Many French food recipes are extremely rich and therefore not low in fat – this is no exception. For a lower fat version you could use ready made light mayonnaise, mixed with mustard, garlic and parsley – if you go this route, you can omit the egg and the olive oil from the list of ingredients.
4 skinless, boneless chicken breasts
4 cloves garlic
bunch of spring onions
1/2 teaspoon Dijon mustard
6fl oz/175ml olive oil
juice of 1/2 lemon
1/2 bunch parsley
1 tablespoon sesame seeds
4oz/100g quick cook noodles
2 tablespoons sunflower oil
4oz/100g sugar snap peas
2 tablespoons mango chutney
salt and black pepper
Cut the chicken into thin strips. Trim the spring onions and slice them diagonally, approximately the same width as the chicken. Peel and finely chop the garlic. Finely chop the parsley.
To make the aioli sauce; blend the garlic, mustard, parsley and 2 tablespoons of the olive oil in a blender or food processor until creamy and smooth. Keep the blender running and add the egg, then slowly add the remaining olive oil, followed by the lemon juice. Season with salt and black pepper. Empty the mixture into a bowl and set aside in the refrigerator until required.
Heat a wok and toast the sesame seeds until golden, remove and set aside. Heat the sunflower oil and stir-fry the spring onions for 2-3 minutes. Add the chicken and stir-fry for a further 5-6 minutes until browned.
Add the noodles and peas and stir-fry for 2-3 minutes. Stir in the chutney, season and sprinkle the sesame seeds on top. Spoon the sesame chicken onto four plates and serve with the aioli sauce.
Be aware:- I should advise you that any dish containing raw egg should not be consumed by women who are pregnant, vary young children or the elderly and infirm!
In his latest project, James Martin concentrates on Fast Food Recipes – these are recipes which can be made quickly, rather than fast foods like burgers, fried chicken etc.