Stir-fried Chicken Sesame With Red Onions, Sage And Slow Cooked Fennel

Dishes don’t have to be complicated, sometimes something simple is all you need for a complete and healthy meal. Starting from this premise, Apicius student chefs of the Nutritional Cooking class came up with this simple but delicious dish that features sesame oil, lean meat, herbs, and flavorful vegetables.


800 gr chicken breast
200 gr red onion, julienne
3 fennel
1 orange
1 tbsp olive oil
1 tbsp light sesame oil
1 tbsp sage leaves, chopped
1 tbsp white sesame seeds
soy sauce and salt to taste


Cut fennel in 10 wedges each, and steam cook them at 70°C for 30 minutes then set aside.  Cut the chicken breast into thin strips (following the muscle grain). In a hot pan, sauté the onion and sage in olive oil, salting lightly. Add the chicken in the pan and sauté the ingredients with a little soy sauce and sesame oil. When ready, add the sesame seeds and serve in a dish with the slow cooked fennel wedges on the side.