Toast the sesame seeds in a dry skillet over medium heat until they are dark golden
In a bowl combine oil, soy sauce, vinegar, garlic, ginger, sesame seeds, and 1 tbsp of corriander
Add chicken and toss gently. Let marinate in the refrigerator for at least 3 hours
Cook chicken in a frying pan on high heat for 1 minute on each side to sear
Bring temperature down to low and cook for about 10 more minutes, until the middle of the chicken is no longer pink. Be careful not to overcook
Bring enough water to cover the bok choy to boil in a pot. Blanch the bok choy for about 1 minute, and set aside. If the bok choy are larger, slice in half before cooking
Remove the chicken from the pan and let rest for 10 minutes. Cut on an angle to give wide pieces that will cover the bread. Spread mango chutney on two pieces of bread
Add layers of chicken, bok choy (sliced if necessary) and pea sprouts. Sprinkle with the remaining corriander and a couple of stalks of chives. Top with the other pieces of bread.
TIPS:
When toasting any seeds or spices always start with a cold skillet. You'll have much better control of the toasting process and won't end up burning them.
