Hoisin Chicken with Sesame Potato

Steps

1. Cook potato Preheat oven to 220°C. Dice potatoes 2cm and toss with potato spice mix and sesame oil on a lined oven tray. Season and roast for about 20 minutes.
2. Prep chicken and veggies Pat chicken dry and slice into 2cm strips. Place in a medium bowl with first measure of hoisin sauce, toss to coat and set aside to marinate. Separate bok choy leaves; cut broccoli into small florets; shred cabbage until you have about 2 cups worth and set aside separately.
3. Cook veggies After potatoes have cooked for 20 minutes, add bok choy and broccoli to tray with potatoes and roast a further 5 minutes. Add cabbage and a drizzle of sesame oil to tray with veggies and roast a further 5 minutes until all veggies are tender.
4. Cook chicken Thinly slice spring onions. Heat a small drizzle of oil in a large fry-pan on medium-high heat. Remove chicken from marinade, shaking off excess, and cook, in batches, for about 6 minutes or until cooked through. Turn often to ensure even cooking.
5. Add water, remaining hoisin sauce and spring onions to pan with chicken and cook for about 1 minute until thickened. Sprinkle over sesame seeds and set aside to rest.
6. Serve potato and veggies topped with chicken and a drizzle of sauce.