Sesame Chicken and Broccoli

Vegan Sesame Chicken with BroccoliMy husband, the vegan, adores broccoli. He also enjoys Asian fusion flavours. So when I found a great recipe here, I made it veggie-friendly.

The adapted recipe was delicious and we managed to eat three portions between us!

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons (level) honey  (or agave syrup)
  • 1 tablespoons (level) cornflour
  • 1 clove garlic
  • 1/2 teaspoon (level) ground ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil
  • 375g Realeat Chicken Style Pieces
  • 200g broccoli, boiled
  • 80g sugar snap peas
  • Big bag of beansprouts to act as the noodles
  • 1 teaspoon sesame seeds and chopped chilli and spring onions to garnish
  1. Blend together the soya sauce, rice wine vinegar, honey, cornflour, garlic, ginger, sesame oil, salt and pepper. This is the sauce. Leave it aside for now.
  2. Cook the defrosted chicken pieces in a little oil for 5 minutes.
  3. Then add the broccoli and sugar snaps and sauce and cook for a further 5 minutes.
  4. In another pan, stir fry some beansprouts for 3 minutes to act as noodles.
  5. When the broccoli is at the right firmness for you, remove from the heat and serve on top of the beansprouts.
  6. Sprinkle some sesame seeds over for presentation if you wish.

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