Ginger-Chili Chicken Stir-Fry with Oat Crust

1Preheat your oven to 180°C (350°F). Spread the rolled oats (1 cup) on a baking sheet and toast them in the oven for about 10-15 minutes until golden brown, stirring occasionally to ensure even toasting. Remove from the oven and set aside.

2In a large bowl, combine the sliced chicken, minced ginger (2 tablespoons), chili powder (2 tablespoons), soy sauce (2 tablespoons), honey (1 tablespoon), salt, and pepper. Mix well to coat the chicken evenly and let it marinate for at least 15 minutes.

3Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.

4In the same skillet, add the remaining tablespoon of vegetable oil (2 tablespoons). Add the sliced onion (1), bell pepper, (1) and minced garlic (2 cloves). Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

5Return the cooked chicken to the skillet with the vegetables and stir everything together for another 2 minutes to combine the flavors. Adjust seasoning with salt and pepper if needed.

6To serve, place a generous amount of the toasted oats on a plate, top with the ginger (2 tablespoons)-chili chicken stir-fry, and sprinkle with sesame seeds (1 tablespoon) if using.