Honey Soy Sesame Chicken & Green Vegetables

Before we kick off with the recipe
I have to highlight that you can use any vegetables for this. Green, yellow, red, fresh, organic, homegrown or frozen! Yes you heard right, frozen.
With food prices where they are today, thinking outside of the box is essential. Using frozen vegetables in a cooked dish is a convenient option for cooking up a quick dinner and a way to ensure you are not skimping on nutrition to save a few dollars. This recipe can also be made with tofu if you like tofu, if not you can stick with chicken.

½ cup cornflour
½ tsp salt
½ tsp White pepper
2 tablespoons toasted sesame seeds
2 chicken breasts cut into cubes
4-5 tablespoons olive oil
1 bok choy washed and sliced
1 cup broccoli (use head and stem)
4 spring onions sliced
2 sticks celery
4 cloves garlic sliced
1 small onion halved and sliced

3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon honey

Extra toasted sesame seeds and chopped coriander to serve

1.Mix together the cornflour coating. Sprinkle over the chicken and mix through until the chicken is coated.
2. Heat the oil in a wok or large frying pan until hot. Add chicken pieces a few at a time and cook until golden turnover and cook until crisp. Remove and drain on a paper towel. Repeat with remaining chicken pieces.
3. Wipe out the pan and add a little more oil. Sesame oil is great or olive oil works fine.
Firstly add the onions and garlic, then the garlic saute until translucent. Now add the hard vegetables (broccoli, celery carrots cauliflower)cook for 5-7 mins. Now add the soft vegetables stir through the vegetable mixture and add a splash of water and place a lid on for 5-6 minutes.
Add the sauce and mix through the vegetables and cook for 5 mins.
Finally mix through the cooked chicken. Serve with steamed rice.