Today I am sharing a recipe for sesame chilli chicken – an Asian style stir-fry with vegetables that can be served with plain rice or fried rice.Tastes just like your favourite Chinese takeout but much more affordable and healthier too. It’s a great recipe for weekday dinners as it comes together pretty quickly once all the ingredients are out. It is on the spicy side but the brown sugar and honey in the sauce balances the heat. And if you don’t like a lot of chilli or are making it for children, just skip the sriracha sauce.
This sesame chilli chicken recipe is also great for meal prepping for office lunches or even dinner during the week. Prepare the chicken on the weekend along with some plain white rice or brown rice, and then put in meal prep containers to enjoy during the week.
P.s. it is on the spicy side so in case you don’t like too much chilli or you are making it for children just skip the sriracha sauce.
The secret to why this sesame chilli chicken is super tender!
In this chicken recipe I have used what is known as the velveting technique which is basically the secret technique that Chinese restaurants use to make tender and juicy chicken. In order to tenderise chicken the chicken pieces are tossed together in baking soda and left to sit for about 20 minutes. Once the time has passed, the chicken is washed and can be used in your required recipe. I learnt about this technique from Nagi over at RecipeTin Eats, and though it is an additional step in making the recipe it is worth it, especially when I have the extra time. Do check out her blog to get additional information about this technique.
To check out more Asian inspired recipes on the blog, check out the following:
Sesame Chilli Chicken with Vegetables
For the sauce:
- 4 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 tablespoons sriracha sauce or other hot sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 chicken stock cube
- 1 teaspoon sesame seeds
- ½ - 1 teaspoon red chili flakes
- Salt to taste (about ½ teaspoon)
For the chicken:
- 500 grams chicken sliced
- 1 teaspoon baking soda soda bicarb
- 2 tablespoon oil divided
- 2 cloves garlic sliced
- 1 small onion chopped
- 2 cups mixed vegetables can use a mix of carrots, capsicum, green beans, baby corn, corn or bok choy
- ½ teaspoon sesame oil optional
- 1 tablespoon cornflour dissolved in water
- Spring onions for garnish
Method for velveting the chicken:
Place chicken in a bowl and sprinkle baking soda all over the chicken.
Toss the chicken with a spoon, and place it in the refrigerator for 20 minutes.
Take out the chicken and rinse it in a colander / strainer making sure the baking soda is rinsed off properly.
Shake off excess and pat dry the chicken and set aside to use in the recipe.
To make the sesame chilli chicken with vegetables:
Place all the items in the sauce ingredients list in a small jug. Whisk together and set aside.
Heat oil in a shallow frying pan.
Add sliced garlic and fry till golden brown, and then add the sliced chicken.
Cook the sliced chicken for 2 minutes till it changes colour from pink to white and then add the onions.
Fry the onions for 2 minutes and then add mixed vegetables of choice. I used frozen mixed vegetables (capsicum, carrots, baby corn and green beans) but you can use vegetables of your choice.
Options include carrots, capsicum, green beans, baby corn, corn, cabbage or Asian greens like bok choy, choy sum.
Let the vegetables cook through for 2 minutes and then add the sauce along with ½ cup water. Quantity of water can be increased if more gravy is preferred.
Mix it altogether and let the sauce come to a boil.
Once the sauce comes to a boil, add the cornflour dissolved in water and let the sauce thicken.
At this point, taste and adjust seasonings if required.
Add sesame oil (if using) and garnish with spring onions.
Serve hot with plain steamed rice or fried rice.