#BodyPositive 2016 – sesame oil chicken stew

Fat activists claim that those who embrace healthy eating don’t enjoy food.  This can’t be further from the truth.  When you switch to fresh ingredients, you’re exposing your tastebuds to a wider, more varied world.  As your body and tastebuds adapt to the new textures and flavours, they start sending pleasure signals to your brain the same way junk food does for the obese community.

A dish my man and I love is sesame oil chicken.  There’re many variations of this recipe online, so do some Googling if you want to switch things up to make meals more fun, delicious and interesting : )  The fragrant and flavourful gravy is especially good with rice!


Boneless chicken thighs, cut into chunks

Sliced shiitake mushrooms

Julienned ginger

Crushed garlic

Chicken stock

Chopped chilli padi (optional)

Oyster sauce

Light soy sauce

Sesame oil


Chinese rice wine


Poke holes in the chicken thighs and marinade overnight in oyster sauce, light soy sauce and sesame oil.  Melt butter in a skillet over medium heat and add sesame oil, mixing them together.  Fry the ginger and garlic for about 1 to 2 minutes.  Add the chicken and brown for about 3 minutes.

Reduce the heat to low, add a little chicken stock and more oyster sauce and light soy sauce, the mushrooms and a chopped chilli padi.  Cover and cook for about 20 more minutes.  If the liquid gets low, add more chicken stock, oyster sauce, light soy sauce and a dash of sesame oil.

Once cooked, add a dash of Chinese rice wine, bring to the boil, turn off the heat and serve.



Wishing you fun,



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