Sesame Chicken with Vegetables & Millets By Chef Shridula Chatterjee

Ingredients:

• Sesame Sauce
• Water - 1/2 cup
• Light soy sauce- 3 tbsps
• Honey - 2 tbsps
• Rice vinegar - 1 tbsp
• Toasted sesame oil - 1/2 tsp (+more to taste)
• Garlic cloves (finely sliced)- 4cloves
• Fresh ginger (chopped) - 1/2 tsp
• Red chilli flakes - a pinch
• Corn flour - 1tbsp
• Water 1 tbsp
• Sesame seeds - 1 tsp
• Chicken
• Chicken breasts (boneless and cut intodices) - 500 grams
• Corn flour - 2 tbsp
• Light Soy sauce - 1 + 1/2 tbsp
• Toasted Sesame oil - 1-2 tbsp
• For the millets :Pearl millet - 1 cup
• Water 2.5 cups
• Salt - to taste
• Garlic (Chopped)- 2-3 cloves
• Onion (Chopped) - half a small onion
• Toasted sesame oil - 1 tbsp
• For the vegetables :Carrots - 1 medium size
• Broccoli - 6 florets
• Toasted sesame oil - a light drizzle

Method:

1. For the chicken: In a bowl , combine diced chicken with 2 Tbsp. cornflour and light soy. Toss with a fork to coat well.

2. In a medium pan, heat 1 Tbsp. sesame oil over medium-high heat.

3. Working in batches, add chicken pieces to the pan (they shouldn’t be touching) and cook 3-4 minutes on the first side
   and 1-3 minutes on the second side to cook through. (They should be fully opaque and have no pink inside)

4. Remove cooked chicken to a clean plate and repeat with remaining chicken until all the chicken is cooked, adding more
   oil to the pan as needed.

5. To cook the Millets : Wash the millet and soak in 2.5 cups of water for upto 6 hours or overnight.

6. In a deep pan or pressure cooker, heat the sesame oil and add the chopped garlic and onion, sauté until translucent.

7. At this point add the water in which the millets were soaking and bring it to a boil. Add salt.

8. Add in the millets and cook covered till all the liquid is gone. (If you’re using a pressure cooker, cook for 4-5 whistles)