Ingredients:
2 tablespoons sesame seeds
1 tablespoon oil
2 teaspoons sesame oil
800g (1lb 10 oz.) chicken tenderloins, cut diagonally into thin strips
1 leek, only white part, cut into julienne strips
2 cloves garlic, well crushed
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sugar

MEthod:
Heat the wok until it will become very hot, then add the sesame seeds and dry-fry it over very high heat until they will become golden. Then remove the seeds from the wok.

Reheat the wok and add the oils and swirl them around to coat the side.

Stir-fry all the chicken strips in three small batches over very high heat, tossing constantly until it will be well cooked. Then reheat the wok before each addition and return the chicken to the wok.

Add the julienned leek and the garlic and cook them for about 1 to 2 minutes or so, or until the leek it will be soft and golden.

Then check that the chicken is well cooked through: if it is not, reduce the heat and cook, covered, for about 2 minutes or so, or until it will be completely cooked.

Add the soy sauce, the mirin, the sugar and the toasted sesame seeds to the wok, and toss them very well to combine.

Season them with salt and pepper, and serve them immediately. Is more delicious with pasta.

Stir-Fried Sesame Chicken and Leek Recipe