8 cups (2 litres) bean sprouts

2 carrots, cut into julienne

1 1/2 lb (675 g) skinless and boneless chicken thighs, cut into strips

1/4 cup (60 ml) canola oil

2 teaspoons (10 ml) sesame oil

3 green onions, thinly sliced (keep the white and green parts separate)

2 cloves garlic, finely chopped

1 tablespoon (15 ml) fresh ginger, finely chopped

1/2 cup (125 ml) store-bought barbecue sauce

2 tablespoons (30 ml) toasted sesame seeds

2 tablespoons (30 ml) rice vinegar, or to taste

2 teaspoons (10 ml) honey

Salt and pepper

In a saucepan of salted boiling water, blanch the beans and carrots for 2 minutes. Place into ice water to stop the cooking. Drain and set aside.

In a wok or large non-stick skillet, brown the chicken in half of the canola and sesame oil. Season with salt and pepper. Add the white part of the onions, half the garlic, ginger and cook for 1 minute. Add the barbecue sauce and continue cooking for 3 to 4 minutes or until sauce has caramelized on the chicken. Add the sesame seeds and stir to combine. Keep warm.

In a bowl, combine the blanched vegetables, rice vinegar, honey with the remaining onions, oil, garlic, and ginger. Season with salt and pepper.

Serve with jasmine rice.

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