300g chicken thighs boneless and skinless, cut into strips
1 small onion, sliced lengthways
2 spring onions, chopped
2 cups cooked jasmine rice
125g pouch Wattie’s WOK Creations Lemon, Ginger & Sesame Stir-Fry sauce
- Heat a dash of oil in a wok (or frying pan) over a high heat. Add chicken and stir-fry until chicken is golden and nearly cooked.
- Add vegetables and stir-fry for 3-4 minutes.
- Pour over Wattie’s WOK Creations Lemon, Ginger & Sesame sauce and sir-fry for a further 3-5 minutes or until meat is cooked.
- Serve over cooked jasmine rice. Garnish with chopped spring onions and toasted sesame seeds if wished.