ProChef Sesame Oil Spray & Walnut Chicken Recipe

ProChef Range

Now commonplace in Australian kitchens, sesame oil has been used in Asian and Indian cooking for over 2,500 years and is guaranteed to enhance the flavour of any gourmet meal. Recently launched in Australia, ProChef Sesame Oil Spray not only tastes great but is a versatile alternative to conventional oils.

The oil in the ProChef range is used from 100% Australian oil, with the Sesame Oil derived from toasted, cold press sesame seeds. The convenience of the spray bottle allows a portion controlled, mess free cooking experience where stir fries, delicious salad dressings and marinades can be made easily, quickly with no fuss. The ProChef Sesame Oil is particularly suited for meats such as pork and chicken as well as dishes containing fish.

While Sesame oil is an important ingredient in many Asian dishes, it can also be used in dressings and sauces. Sesame oil has a strong and distinctive flavor of its own, making it hard to substitute in recipes because no other oil lends the dish the same flavor. Sesame oil spray also has a high smoking point of around 450 degrees making it a good choice for sautéing.

Made from 100 per cent Australian oil from an Australian owned company, the ProChef premium range of spray oils include; Coconut Oil, Rice Bran Oil, Canola Oil and Olive Oil, and are available from leading grocery stores throughout Australia.

225g ProChef Sesame Oil Spray is available from Woolworths and Coles nationally for $4.99 RRP.

Walnut Chicken

Serves: 4

Ingredients
500g diced chicken
50g of walnuts, sliced into halves
2 tablespoon cornflour
1 teaspoon of salt
ProChef Sesame Oil Spray
2 tablespoons of Soy sauce

Method
1. Mix together the cornflour and salt in a small plastic bag. Add the diced chicken and shake well to coat the chicken.
2. Spray ProChef Sesame Oil into a wok and place the wok onto a high heat.
3. Add the chicken to the wok and fry until golden.
4. Add the walnuts and stir gently, taking care to avoid burning the walnuts.
5. Pour on the soy sauce to caramalise the walnuts
6. Serve with jasmine rice