Carb Smart Sesame Chicken

Carb Smart Sesame Chicken

with Stir-Fried Veggies

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You won't be missing the rice with this recipe! Our Carb Smart Sesame Chicken is jam-packed with all the ingredients you know and love: crisp, flavourful stir-fried veg, spicy umami-rich chicken and a flavour-packed sweet soy sauce that brings it all together!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:SpicyCarb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tsp

Togarashi Spice


4 tbsp

Soy Sauce Mirin Blend


4 tbsp

Sweet Chili Sauce

1 tbsp



170 g

Coleslaw Cabbage Mix

3 unit


226 g

Shanghai Bok Choy

160 g

Sweet Bell Pepper

1 tbsp

Black Sesame Seeds


1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories560 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate46 g
Sugar27 g
Dietary Fiber6 g
Protein43 g
Cholesterol125 mg
Sodium1870 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 2 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp spicy! Core, then cut pepper into 1/4-inch slices. Cut celery into 1/2-inch pieces. Cut bok choy into 1/2-inch pieces.


Pat chicken dry with paper towels. Season with half the garlic salt and 1 tsp Togarashi Spice (dbl for 4 ppl). (NOTE: Reference heat guide.)


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.


Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then celery, peppers, bok choy and coleslaw cabbage mix. Season with remaining garlic salt and pepper. Cook, stirring often, until slightly softened, 2-3 min. Transfer to a plate.


While veggies cook, whisk together soy sauce mirin blend, cornstarch, sweet chili sauce and 2/3 cup water (dbl for 4 ppl) in a small bowl. When veggies are done, heat the same pan over medium. When hot, add sauce. Bring to a simmer and cook until sauce thickens slightly, 2-3 min.


Thinly slice chicken. Divide veggies between plates, then top with chicken. Drizzle sauce over chicken. Sprinkle sesame seeds over top.