Sesame Ginger Chicken with Stir-Fried Greens

• 600 gchicken thighs, boneless, skinless, sliced
• 2 tbspsoy sauce
• 1 tbspsesame oil
• 20 gfresh ginger, finely grated
• 3cloves garlic, crushed
• 1 tbsphoney
• 300 gtenderstem broccoli
• 200 gpak choi, halved
• 1 tbspvegetable oil
• 1 tbspsesame seeds
• 100 gfrozen edamame beans (optional) (optional)
• Fine salt, to taste
• 300 gcooked rice (optional)
• 15 gcoriander leaves, torn, optional (optional)
• Black pepper, to taste

Method

1. 1Toast the sesame seeds in a dry wok until golden, then tip into a small bowl. Whisk the soy sauce, sesame oil, ginger, garlic and honey together. Reserve one-third in a clean bowl before adding the chicken to the remaining mixture. Season the chicken with black pepper.
2. 2If using the edamame, cook according to its packet until hot through and tender, then drain. Heat 1 tsp vegetable oil in the wok over medium-high heat. Cook half the chicken for 5–6 minutes, stirring, until browned. Transfer to a plate and repeat with another teaspoon of oil and the remaining chicken. Discard any marinade left in the raw chicken bowl.
3. 3Add the last teaspoon of vegetable oil to the wok. Split any thick broccoli stems lengthways, then stir-fry the broccoli and pak choi with 2 tbsp water for 4–5 minutes until the stems are tender. Add a little more water and cover briefly if needed.
4. 4Return the chicken and its juices. Add the clean reserved sauce and 2 tbsp water, plus the cooked optional edamame. Toss for 2–3 minutes until hot throughout and the thickest chicken pieces reach 75°C for 30 seconds. Taste before adding salt.
5. 5Serve with the toasted sesame seeds and optional torn coriander. Add the optional hot cooked rice if using.

Per serving

kcal

325

protein

35.2g

fibre

3.1g

carbs

10g

fat

15.8g