Sesame Chicken & Greens
Sesame Chicken & Greens
Rate this RecipeEquipment
- Wok or large frying pan
- Mixing bowls
- Measuring Cups and Spoons
- Chopping Board
- Sharp Knife
- Wooden spoon or spatula
Ingredients
- 2 tablespoons dark soy sauce
- 1 tablespoon cornflour
- 1 tablespoon sweet chilli sauce or honey
- 400 g chicken thighs cut into pieces
- 1/2 brown onion sliced
- 1 broccolini bunch, washed & chopped
- 2 bok choy small bunches, washed & chopped
- 2 cloves garlic finely chopped
- 2 cm ginger finely chopped
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup cashews roasted & roughly chopped
Instructions
- In a bowl, combine 2 tablespoons dark soy sauce, corn flour, and sweet chilli sauce or honey. Add chicken pieces and toss to coat. Set aside while you prep the veggies.
- Heat a large wok or frying pan over high heat. This step is essential, stir-frying over high heat helps lock in flavour and gives the chicken and veg that signature sizzle and slight char.
- Add a splash of oil to the hot pan, then add the marinated chicken in a single layer. Fry in batches if needed, don’t overcrowd the pan, or the chicken will steam instead of sear. Cook for 3–4 minutes on each side until golden and just cooked through. Remove and set aside. In the same pan, add the onion and broccolini. Stir-fry for 2–3 minutes until just tender but still crisp. Add the bok choy, garlic, and ginger. Stir-fry for another 1–2 minutes, letting the aromatics release their flavour without burning.
- Return the chicken to the pan, pour in the remaining 2 tablespoons of dark soy sauce and the oyster sauce, and toss everything well to coat in the sauce. Sprinkle over the chopped cashews and give everything a final toss. Dish up with fluffy rice.
Notes
Cooking Tips for Beginners
- Always stir-fry over high heat to prevent the chicken and veggies from becoming soggy.
- Prepare and chop all ingredients before starting as stir-frying is a quick process.
- If you prefer, use pre-chopped stir-fry vegetable packs for convenience.
Serving Suggestions
- Serve with jasmine rice, brown rice, or noodles.
- Add a squeeze of fresh lime or a drizzle of sesame oil for extra flavour.
- Pair with a side of simple miso soup or pickled vegetables.
Make-Ahead or Prepare-Ahead Guidance
- Chicken can be marinated and stored in the fridge up to a day in advance.
- Chop all vegetables ahead of time and store in separate containers.
Storage Advice
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave.
-
Freezer: Freeze in portions for up to 2 months. For best texture, freeze chicken and vegetables separately if possible. Defrost overnight in the fridge and reheat thoroughly.
Meal Prep Instructions
- Marinate and cook the chicken in advance.
- Stir-fry the vegetables but keep them slightly undercooked to maintain texture when reheating.
- Portion into meal prep containers with rice. Store dressing or sauce separately if adding extra.
Substitutions
Chicken Thighs:- Substitute with chicken breast, tofu, or prawns.
- Swap for hoisin sauce or soy sauce mixed with a dash of sugar.
- Use peanuts, almonds, or sesame seeds for a nut-free option.
Helpful Hints
- Cook in batches to ensure the chicken sears properly.
- Toast the cashews for extra depth of flavour.
- Add chilli flakes or fresh sliced chilli if you like it spicy.
FAQs
- Can I use pre-cooked chicken?
Yes, simply stir it in at the end to warm through. - Can I make this vegetarian?
Yes, replace chicken with tofu and oyster sauce with vegetarian stir-fry sauce. - Can I make this gluten-free?
Yes, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
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