An Asian version of wok-cooked chicken with sesame, soy, honey and brussels sprouts.
Olive & garlic oil
6 free-range chicken breasts
200 g Brussels sprouts
2 tbsp. sesame paste (Tahine)
1 large red onion
1 clove of garlic
1 tbsp. honey
1 tbsp. soy sauce
1 tbsp. sesame seeds.
In a wok, pour a drizzle of olive & garlic oil and sear the chicken breasts cut into small regular pieces over high heat to brown. Add the onion and garlic with a pinch of salt and honey. Leave to cook for 15 minutes and caramelize slightly over high heat, shaking the wok regularly.
In the meantime, steam the Brussels sprouts for 10 minutes and thin them out. Deglaze with soy sauce, sesame cream and 4 tsp. to s. water, cover and cook for 5 minutes over low heat.
Remove from heat sprinkle with a trickle of olive oil & sesame.
Correct the seasoning with salt and pepper if necessary.
Sprinkle with sesame seeds and serve immediately with Brussels sprouts.