2 free range, small, chicken breasts, cut into 3 or 4 strips
1 bunch heirloom carrots, peeled (or 4 medium carrots)
2 bok choy
2 tbsp sesame oil
100g sesame seeds
1 tsp Chinese five spice
1 tbsp light soy sauce
Salt and pepper to taste
Fresh chilli slices or chilli oil.
Preheat oven to 170C
Combine 1 tablespoon of sesame oil, chicken and five spice into a bowl with the sesame seeds and a pinch of salt and press chicken pieces firmly into the seeds to coat evenly.
Spread onto a lined baking tray and bake for 17 – 20 minutes
Using a peeler, shave carrots into fine ribbons. Thinly slice the bok choy and cook over a boiling steamer for 3-5 minutes. Toss with soy and the remaining sesame oil.
Serve sesame crusted chicken and carrot warm with a wedge of lemon and fresh chilli if desired.