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–+ servings

Sesame Chicken & Bok Choy

There's a reason as to why I have a soft spot for south east Asian dishes. Quick. Easy. Delicious. So full of flavour and they are also great to have a left overs for the proceeding days!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tsp Sesame Oil
  • 1 Red Onion Sliced Thinly
  • 1 cup Chicken Stock
  • 2 garlic Cloves or 2 tbsp Garlic Mince
  • 1 tbsp Ginger Minced
  • 2 Chicken Breast Fillets (Skinless) chopped into small 2cm pieces
  • 1 Capsicum Sliced Thinly
  • 4 cups Red Cabbage Sliced Thinly
  • 4 Bok Choy Bunches Chopped
  • 2 tbsp Rice Vinegar
  • 1 tsp Chilli Flakes OPTIONAL
  • 4 Stems Spring Onion Chopped finely
  • 1 tbsp Sesame Seeds OPTIONAL
  • 1/2 cup Coriander fresh and finely chopped
  • Cracked Pepper To taste!

Method
 

  1. Grab your Wok or fry pan and heat your sesame oil.
  2. Add the onion and 2tbsp of the chicken stock and then sauté for 2-3min over a medium heat. Don't forget to stir!
  3. Add garlic and ginger then continue to sauté for another minute or so
  4. Pop your chicken pieces in and then cook for another 3 Minutes
  5. Add the rest of your chicken stock broth and bring it to a boil.
  6. Once at a boil, dial the heat back to a low heat and allow to simmer. Pop a lid on the pan/wok and cook for 3 minutes with the occasional stir.
  7. Vege Time! Add your cabbage, capsicum, bok choy, chilli flakes (optional) coriander and also vinegar. Stir it all through and put the lid back on for 4 minutes.
  8. Turn the heat off and use your pepper to taste. Sprinkle on your spring onions and sesame seeds (optional).
  9. Want more veges? Steam some carrot or broccoli and add!
Tried this recipe?Let us know how it was!