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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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Wok Tossed Honey Soy and Chili Chicken Wings

What with such huge increases in food prices it does become more difficult to cook something better than a prepared meal such as pizza or pasta. I do not know what it is like in other countries but here in Switzerland it seems like everytime I go to the store something else has gone up in price. Also due to so much rain in April, May and June here it has affected the farmers produce drastically, so where we would be enjoying lots of the seasonal fruits right now, they are far more expensive as crop yields have been much lower.

I have decided to post some recipes over the next few weeks, not everyday, but frequently that are not only quick and easy meals to prepare when you get in from work but are cost effective too. I am posting this chicken wing recipe as the first recipe, chicken wings tend to be cheap anyway but they are also on offer here at the moment adding to the appeal. Chicken at the moment here is still the cheapest meat on par with mince meat, but I do try to buy meats when they are on special, like lamb here at the moment is 10 francs off a kilo making for a good buy and it means my family don’t turn into chickens with the amount of it I have cooked recently.


12 Large chicken wings, cut in half at the joint (remove wing tips if still attatched.)
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
1 Tablespoon peanut oil
1 Tablespoon fish sauce
2 Tablespoons soy sauce
100ml Honey
50ml Sweet chili sauce
1 Teaspoon chili garlic sauce
2 Green onions, sliced thinly


1. Combine chicken with garlic and ginger in a large bowl.

2. Heat oil in a wok, add chicken in batches and cook until browned all over, remove chicken, wipe wok clean, place wok on side, add sauces and honey, stir until well combined.

3. Return chicken to wok and place back on a medium low heat, cover wok and cook, 10-15 Min’s, stirring occasionally or until chicken is cooked through.

To Serve: Place wings in a bowl and top with sliced green onion. I served mine with a nice big salad of greens, egg, avocado, cucumber, bacon, red onion, parmesan cheese and topped with alf alfa sprouts.

A yummy light summer meal that was budget friendly, well I suppose it is, if like me you do a lot of Asian cooking as I had everything in my cupboard except chicken and onions.

All photos taken by me unless otherwise stated.