This quick and easy sesame chicken is full of flavour and will impress you! Additionally, it’s ready in just 30 minutes. Furthermore, it’s a fast, tasty dish that’s healthy too. Don’t like Brussels sprouts? No problem! Instead, you can swap them for broccoli or any other vegetable you prefer.

This recipe makes the perfect fakeaway dish that is a lot healthier than ordering a takeaway, and a lot quicker to enjoy. Try it next time you’re craving a Chinese!

Make it Vegan

Simply substitute the chicken for broccoli, cauliflower, tofu or a vegan chicken substitute. Also, substitute the fish sauce for extra soy sauce.

Why not try my delicious Chinese Chicken Skewers recipe for another delicious healthy Chinese dish!? Also, my Instagram page is full of recipe inspiration as well!

Sesame Chicken

Sesame Chicken with Peppers, Red Onion, Mushrooms and Brussel Sprouts

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian, Chinese

Servings 2 people

Calories 400 kcal

Ingredients

  

Marinade

• 4 Boneless chicken thighs (cut into bite sized pieces)
• 2 tbsp Light soy
• 1 tbsp Rice vinegar
• 2 tsp Sesame oil
• 1/2 tsp Fish sauce
• 1/2 tsp Ground ginger
• 1/2 tsp Garlic granules
• 1/2 tsp Black pepper
• 1/4 tsp Chilli flakes
• 1/4 tsp Paprika
• 1/4 tsp Cayenne pepper
• 1/4 tsp Salt

Vegetables

• 2 tbsp Coconut oil
• 165g Brussel sprouts (halved)
• 125g Mushrooms (thickly sliced)
• 2 Birds eye chillies (finely sliced) optional
• 1 Red pepper (sliced)
• 1/2 Red onion (thickly sliced)
• 1 tbsp Light soy
• 1 tbsp Sriracha
• 1/2 tbsp Hoisin sauce

To Serve (optional)

• 250g Basmati rice
• 1 Spring onion (thinly sliced)
• 1/2 tbsp Sesame seeds
• 1/2 tbsp Chilli flakes
• 1 tsp Dried parsley

Instructions

 

• Place the chicken in a large bowl and cover with light soy, rice vinegar, sesame oil, fish sauce, ground ginger, garlic granules, black pepper, chilli flakes, paprika, cayenne pepper and salt. Toss the chicken until well coated and if possible set aside for as long as you can (this will add more flavour to the dish).
• Heat 1tbsp coconut oil (you can use any cooking oil you like) to medium high. Remove the chicken from the marinade and fry for 3-4 minutes, stirring frequently until sealed. Remove from the pan and set aside.
• Heat another tbsp coconut oil and add the Brussel sprouts to the pan. Cook for 1 minute. Add the mushrooms, chillies (if using), red pepper, and red onion, and cook for 2 minutes.
• Add the chicken, light soy, sriracha, hoisin sauce and a splash of water and fry for around 5-7 minutes, stirring frequently and until the chicken is cooked through.
• You can serve with rice if you like and top with spring onion, sesame seeds, chilli flakes and dried parsley.

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