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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.

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Sesame Lamb Chops

I have been posting quite a few of my own recipes lately so I thought I would try a couple more recipes off of recipezaar to give some more reviews. I made this one last night with spinach and a roasted sesame dressing. It was very good, my husband and I both enjoyed it, it went really well with the spinach and although the sesame sauce was meant for the spinach it complimented the chops really well. If you enjoy this recipe and would like to see more by this chef or would like to read all the reviews on this recipe click here.


8 lamb, rib, chops-trimmed, of, fat, if, necessary (I used french trimmed)
salt and pepper
Flour to coat chops
1 egg
1 teaspoon Dijon mustard
3 tablespoons fine dried breadcrumbs (I used panko flakes, Japanese breadcrumbs, since finding these I have never gone back to regular, they are fantastic.)
3 tablespoons sesame seeds
30g butter
1 tablespoon vegetable oil


1. In bowl, beat the eggs, mustard, salt and pepper together.

2. On another plate, mix the breadcrumbs and sesame seeds.

3. Place the flour on a third plate.

4. Coat each chop with flour, shaking off any excess.

5. Dip in the egg and mustard mixture and then coat with the breadcrumbs, pressing on firmly.

6. Refrigerate for 15 minutes.

7. Heat the butter and oil in a frying pan and cook the chops over medium heat until crispy and golden and cooked to taste, about 5 minutes on each side.

All photo’s taken by me unless otherwise stated.