Sesame Chicken Stir-Fried Vegetables

A lovely refreshing flavourful dish that doesn’t take long to prepare and only minutes to cook.

Ingredients

Chicken & Marinade

500gr chicken thighs(chopped)
1 egg white
1 tsp corn starch
1tsp sesame oil
½ tsp salt
½ tsp 5 spice powder
3 dashes of white pepper
1 tbsp light soy sauce

Sesame Sauce

2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp brown sugar
1 tsp cornstarch
1 tbsp rice vinegar
salt and pepper to taste
(Whisk together in a measuring jug)
1 tsp ginger freshly grated
1 clove garlic minced
Chinese salt (ordinary salt – fine)
Peanut Oil
Sesame oil
2 tbsp sesame seeds (for garnish)

Stir Fry Vegetables

1 small red onion
¼ each red, yellow, and green pepper
½ cup zucchini, sliced
1 cup broccoli florets
50 gr bean sprouts

Method for Sesame Chicken Stir-Fried Vegetables

Slice the chicken thighs into large thin slices.
Add the marinade ingredients and coat well.
Set aside while you prep your veggies.
Cut the red onion and peppers into chunks.
Heat wok and add 1 tbsp peanut oil and 1 tsp sesame oil.
Add onions, pepper, and a pinch of salt, and fry for 2 minutes.
Remove and set aside.
Add zucchini and broccoli with a pinch of salt and fry for 1 minute and add to onion and peppers.
Add bean sprouts and fry for 1 minute, remove, and add to veggies.
Also, add 1 tbsp oil to a wok and add chicken.
Without moving let it cook on one side and then turn it over (as best you can).
Make a hole in the center, add garlic and ginger, and then mix it through the chicken.
Make a well in the center of the chicken, add the sauce, and allow it to bubble before mixing the chicken through.
Arrange the vegetables on a platter and arrange the chicken on top.
Sprinkle with sesame seeds. You can serve it with steamed white rice or noodles.

Cook’s Note:

For a kick, you can add fresh chili when you add your garlic and ginger.
I serve with a Chinese chili sauce of fresh chili, soy sauce, and a drop of sesame oil)

Prepared, tried, and tested Melanie Kramar

More lovely and yummy Sesame Chicken dishes

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