Name: Sesame Chicken & Greens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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)

Chicken, Dinner, Family Meals

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Sesame Chicken & Greens

This Sesame Chicken & Greens stir-fry is a quick, nutritious, and flavour-packed dish perfect for busy weeknights. It brings together tender chicken pieces, crisp broccolini, fresh bok choy, and roasted cashews, all coated in a savoury, glossy sauce that hits the perfect balance of sweet, salty, and umami.

The chicken is marinated in a simple yet flavourful mix of dark soy sauce, cornflour, and a touch of sweet chilli sauce or honey, which helps create a beautiful caramelised coating when stir-fried over high heat. The broccolini and bok choy add crunch and vibrant green freshness, while the garlic and ginger bring out irresistible aromatics. A final toss of roasted cashews adds texture and a nutty crunch that complements the rich sauce perfectly.

The best part about this dish is how quickly it comes together, making it an ideal option for busy households. Served with fluffy steamed rice, this bowl ticks all the boxes for a satisfying meal that’s loaded with protein, fibre, and greens. Perfect for weeknight dinners or meal prep, this is a simple yet delicious recipe that you’ll want to come back to often.

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Servings

Equipment

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.

Oyster Sauce:

Swap for hoisin sauce or soy sauce mixed with a dash of sugar.

Cashews:

Use peanuts, almonds, or sesame seeds for a nut-free option.

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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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.

Keywords

Dinner, Main Course

Chicken

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