Tag-Archive for » ginger «

Sesame Encrusted Chicken Breasts With Ginger-soy Sauce

sesamechicken2jpg This is a wonderful chicken recipe that is so flavourful and the sauce is so yummy. You can serve this delicious dish with with vegetables and rice or a couscous. I chose to serve ours over an Asian inspired couscous for a lovely and a little bit of a lighter meal than rice. I know both are packed with carbs I just feel that couscous is less starchy and therefore feel a lot better after eating this than rice. I will also make a note that when browning the breast on the stove top be it gas or electric please pay attention as the sesame seeds burn quite quickly and you do not want that, hence finishing them in the oven.


4 boneless skinless chicken breast
salt and black pepper
1 cup sesame seeds
1/2 teaspoon chili flakes
1 tablespoon vegetable oil

1 teaspoon vegetable oil
4 garlic cloves, chopped
1 tablespoon chopped gingerroot
1/2 cup wine, mirin (or any good rice wine)
1 cup chicken stock
1 tablespoon hoisin sauce
2 tablespoons Asian chili sauce
1/2 teaspoon dark sesame oil
1 teaspoon fresh basil, chopped
soy sauce


1. Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper.

2. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them.

3. Heat vegetable oil in a large saute pan until smoking hot. Add chicken breasts and brown each side well, about 2 minutes per side.

4. Remove chicken from pan and transfer to a baking pan. Bake for another 15-20 minutes until the chicken breasts are just cooked through. Times will vary depending on oven temp and size of breast.


1. While the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat.

2. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes.

3. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.

4. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.

Serve chicken breasts over steamed rice or couscous.

Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light.

Serves 4

Très Délicieux

All photos taken by me unless otherwise stated.

Be sure to check out my new YouTube channel where I will be adding more recipes and instructional videos to.

Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting
These are quick easy and very tasty little cupcakes. I made these as the last recipe for one of my swap mates for the recipe swap I am in this month on Zaar. I will give a link at the end of this and I really recommend that you check out other recipes by this chef as she has some great ones. I made these as is except for adding extra grated carrot, ginger and cinnamon but that was just due to our preference. I also had to adapt the cream cheese frosting as we can not get cool whip here, so I just mixed the cream cheese with double cream and confectioners sugar and added a little more cinnamon than stated along with some vanilla essence. I took these to a family picnic in the park and everyone loved them. They are incredibly light and are not sweet at all which we love as we hate things that are overly sugary. I am the first to make and review these but to view the original recipe and to see other fab recipes by this chef please click here.


1 (16 ounce) Package poundcake mix
3/4 Cup water or milk
2 Eggs or 4 egg whites
3/4 Cup carrot, shredded
1 Tablespoon ginger, ground
1 Teaspoon cinnamon, divided
1/2 Cup walnut pieces, toasted
1 (8 ounce) Package cream cheese, softened
2 Cups Cool Whip


1. Preheat oven to 350 degrees.

2. Prepare cake batter as directed on package using water/milk and 2 eggs.

3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.

4. Spoon batter into 24 paper lined muffin cups.

5. Bake 15 minutes or until toothpick comes clean.

6. Beat cream cheese in medium bowl with wire whisk until smooth.

7. Gently stir in whipped topping, add remaining cinnamon. (read note above if you can’t get cool whip to see how I made it.)

8. Spread over muffins.

Refrigerate until ready to serve.

All photos taken by me unless otherwise stated.