Marinate the chicken in half of the Chimichuri sauce and refrigerate for 1 hour or more
Heat oil in a non-stick pan, add the sesame seeds, and half of the sliced spring onion, sauté
Add the mushrooms, followed by the French beans and carrot batons, sauté for 2-3 minutes
Add the shredded cabbage, baby corn, and the strips of bell-peppers, sauté again for another 3 minutes or so
Mix in the chopped green chilies, pounded pepper, salt, and a dash of vinegar and honey
Remove from pan and keep aside
Add very little oil to the pan and lightly sauté the remaining spring onions, add the marinated chicken
Turn the chicken pieces once, cover, and cook on low flame till well cooked
Just before taking off the pan add the remaining chimichurri sauce and mix well, put off the flame after a minute or so
Transfer the chicken onto a flat serving dish, Serve surrounded by the sautéed vegetables (Heat the vegetables before serving)
This is a stand-alone dish that does not need any accompaniment. However, it may be served with any bread, roti, or rice as per choice
Prawns or fish fillets can be used in place of chicken