Veg stir fry with sesame   crusted chicken and thai chili sauce.


1 red bell pepper cut in cube

1 green bell pepper cut in cube

1 cup cabbage cut in cube

1 carrot cut in cubes

2-3 stalks of spring onion

1 piece bone less chicken breast

3 cloves of garlic

1/4 tsp crushed black pepper

1/4 tsp soya sauce

1/4 tsp mix herbs

1/4 tsp red chili flakes

1/2 lemon juice

1/2 tbsp white sesame seeds

1/2 tbsp black sesame seeds

1 tbsp olive oil

Salt to taste.

2 tbsp Thai chili sauce.


Place boneless chicken breast in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.

In same bag add all the marination ingredients soya sauce, crushed garlic, crushed black pepper, mix herbs, red chili flakes, lemon juice, olive oil and salt. Keep infridge for 20 minutes.

In a bowl put all the chopped veggies except spring onion( you can use any vegetable u like ) season it with salt n crushed black pepper and put 1/2 tbsp oil and mix well so that oil coats all the veggies. Put the veggies to roat either in preheated airfryer or oven or you can do it on grill pan.

In a plate mix white and black sesame seeds and roll the marinated chicken breast on it so that chicken is completely covered by seeds.

Heat a pan on high heat and pan sear the chicken so it is sealed then finish off the cooking in preheated  airfryer or oven, it will take around 5-6 minutes.

For plating, place the roadted veggies and place sesame crusted juicy chicken on top.Sprinkle few roasted  sesame seeds and spring onion on top. Dress the veggies and chicken with thai chili sauce.


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