Hoisin Chicken with Sesame Potato

Steps

1. Cook potatoes 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 bowl with soy sauce and 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; thinly slice spring onions. Set aside separately.
3. Cook veggies After potatoes have cooked for 20 minutes, add bok choy and broccoli to tray with potatoes and roast for 5 minutes. Then add cabbage and second measure of sesame oil to tray with veggies and roast a further 5 minutes, until all veggies are tender.
4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Remove chicken from marinade, shaking off excess, and cook, in batches, for 2-3 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 potatoes and veggies topped with hoisin chicken and a drizzle of sauce.