Sesam Huhn Spiess

Sesame Chicken Skewers with Asian Vegetables

3540 Min

In low-carb dishes, protein-rich ingredients take on the starring role, and that's the case in this chicken skewers dish on a bed of Asian vegetables, flavored with our Veggy Classic mix. The predominantly green vegetables are very briefly blanched and then fried so they retain their bite and nutrients.

Ingredients 4 Portions

  • 500 gChicken breast fillet
  • 1 pieceBroccoli
  • 0.25 pieceKale
  • 200 gPeas (frozen)
  • 100 gBean sprouts, fresh
  • 1 pieceGarlic clove
  • 2 tbsp.Sesame seeds
  • 1 tsp.Veggy Classic Seasoning Mix
  • 1 tsp.
  • Oil for frying
  • Sesame oil
  • Soy sauce
  • Wooden skewers


  1. 1

    Bring a large pan of water to the boil. Rinse the chicken fillets, pat dry with paper towel and trim if necessary. Dice the chicken breast into 2-cm pieces and marinate in a small bowl with 2 tbsp. of sesame oil and 2 tbsp. of soy sauce.

  2. 2

    Remove the kale leaves, wash them, then cut them into bite-sized pieces. Blanch with the peas and broccoli florets in boiling water for one minute, then plunge into ice-cold water.

  3. 3

    Peel and slice the garlic and briefly fry in a hot pan with 2 tbsp. of oil. Add the blanched vegetables, season with 1 tsp. of Kotányi Veggy Classic mix and fry for 1–2 minutes. Add the bean sprouts and use 2 tbsp. of soy sauce to deglaze the pan.

  4. 4

    Place the chicken onto small wooden skewers. Quickly toast the sesame seeds and chili flakes in a second (dry) pan.

  5. 5

    Sear the chicken skewers in the same pan with a little oil for 3–4 minutes on all sides. Then roll the chicken in the sesame and chili mix.

  6. 6

    Dish up the Asian greens and serve with the skewers.