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This sesame chilli chicken is full of flavour and an excellent weekday dinner option. It’s also great for meal prepping and can be prepared in advance to enjoy a fuss-free office lunch during the week.
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5 from 1 vote

Sesame Chilli Chicken with Vegetables

This sesame chilli chicken is full of flavour and an excellent weekday dinner option. It’s also great for meal prepping and can be prepared in advance to enjoy a fuss-free office lunch during the week.
Prep Time10 minutes
Cook Time25 minutes
Chicken tenderisation time20 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Asian, Chinese
Servings: 4 people
Calories: 200kcal
Author: Kiran

Ingredients

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

Instructions

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.

Nutrition

Calories: 200kcal
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