Sesame Hoisin Chicken, Wedges And Slaw With Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge and open the packet to let it air

Cut your potatoes (skins on) into wedges, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Trim, then slice your spring onion[s]

Combine your rice vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and pepper in a large bowl

Add your carrot & cabbage slaw mix to the bowl with the sliced spring onion and give it a gentle mix up – this is your slaw

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Combine the chopped ginger and chopped garlic with your hoisin sauce, soy sauce and 50ml [65ml] [85ml] water in a small bowl – this is your hoisin sauce

Add your toasted sesame seeds to a plate with a pinch of salt

Add your chicken breast strips and turn until evenly coated in the toasted sesame seeds

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] of vegetable oil over a high heat

Once hot, add the sesame coated chicken and cook for 10-12 min, turning once halfway, or until cooked through (no pink meat!) – this is your sesame crusted chicken

Once the chicken is cooked, transfer it to your serving plate[s], reserving the pan

Return the pan to a medium heat and once hot, add your hoisin sauce

Cook for 2-3 min, stirring regularly, or until reduced and thickened