Cook soy & ginger chargrill as per pack instruction.
Make a chicken stock in a saucepan using cube and boiling water. Keep on hob simmering.
Slice vegetables, place in stock to warm but keep their crunch.
Toast seasame seed in a dry frying pan until bronzed.
Serve vegetables and stock in a bowl, and in chicken diced.
Sprinkle with toasted seasame seeds.