Amazing Chicken and Veggie Stirfry

When it's soooooo cold you just can't stand it anymore (like 18 days in a row of -30 C windshield factor), you need to turn to things in life that can give you warmth, like looking at old summer vacation photos, putting on your biggest sweater and socks and drinking lots of tea, sweating your head off doing a Zumba class.... or what I like to do- preparing a warm South Asian spicy Chicken and Veggie stirfry for you family!

So here's the colourful close-up. Don't you love the colours? Ya, you eat with your eyes!

I decided to combine some of the best flavours from other recipes that I have tried and loved. A mixture of chicken stock, soya sauce, hoisin sauce, sriracha, honey and a bit of sesame oil. Mostly chicken broth and then hits of all the others, to your taste. To make it a bit thicker, you can add a teaspoon of cornstarch to your mixture.

Because of the sesame oil, I thought I would amp up the taste and crunch factor by using some sesame seeds to top the dish. But you can't just put them on top, right out of the bag... oh no....

You need to lightly toast them in a pan. Turn it to medium-high and don't walk away.

Keep on stirring until they become this golden, nutty brown.

Next... put a bit of canola oil in your pan and cook your chicken then take it out of your pan to a plate.

Use tons and tons of veggies, stirfrying your thicker veggies first- my greens beans and carrots.

...then add your 'medium' hard veggies, like these colourful peppers.

...then your quick cooking softer veggies, cut up baby bokchoi. Then add the chicken and your prepared sauce and let the flavours all work together - about 3-5 minutes.

Ta-da! Here you have a warm and healthy stirfry (over basmati or whatever you like) sprinkled with toasted sesame seeds and ready to be devoured by your hungry family!