Stir-fried sesame chicken with onions, almonds, sage, and seasonal vegetables over a coconut milk sauce

This is an incredibly flexible recipe that you can prepare if you need to fix yourself something nutritious when you come back from work or if you have friends over on the weekend and want to wow them with a super tasty meal. Strongly inspired by the flavors of southeast asia, especially from dishes from Thailand, this is an original recipe created by our chefs from the Apicius kitchens.

Serves 6

4 chicken thighs
Olive Oil as needed
6 bay leaves 
50 g white sesame 
2 red onion cut into wedges,
150 g cauliflower
150 g pumpkin
150 g carrots 
300 g coconut milk
40 g grated ginger 
1 tbsp Soy Sauce
1 tbsp Sesame Oil


Start by preparing the produce and chicken: peel and cut the onion in very thin wedges; debone and cut the chicken into thin stripes (following the muscle grain). Cut the cauliflower, carrot and pumpkin into strips and blanch. In the meantime in a small pot mix the coconut milk and grated ginger and set it on a low flame. Let it reduce until it has lost 40% of its mass and then strain.  In a hot pan saute the onion in olive oil with bay leaves, salting lightly then remove from the pan. Repeat the same operation with the blanched vegetables and lastly add the chicken then put the vegetables back in the pan and sautée everything together adding the soy sauce and sesame oil. When ready add the sesame seeds and toasted almonds. Serve on top of the coconut milk reduction.