Sesame Encrusted Chicken Breasts With Ginger-soy Sauce

Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!Absolutely gorgeous!!! I loved the sesame crusted chicken it was different yet so flavourful and that sauce was just outstanding.. I served ours over an Asian inspired couscous and it was a perfect dinner.. It is one that has been saved as a favourite and we will be enjoying this one many times over.. That sauce is to die for, I live in Spain at the moment and can not get Mirin anywhere or Sake that I was hoping to substitute it with and add some sugar, so I had to use sherry which I blended sugar with to create a somewhat of a mirin with. I have cooked with mirin extensively before and although I know there really is no real substitute I feel that this came close and did not detract from the recipe too much.. Although I will look forward to trying it again with the mirin.. A truly yummy recipe and totally outstanding Sharon.. A real winner for us and thanks so much for sharing!!!I enjoyed this one so much; the flavors were wonderful. I usually go with recipes with more reviews, but this recipes just looked well constructed. So I went ahead and tried it, and had no regrets.Very quick and easy to make and tastes great too! Thanks for the recipe.

Recipe by   
  • Prep
    15 mins
  • Cook
    15 mins
  • Serve in
    30 mins

Ingredients

  •   4 boneless skinless chicken breasts, 6 ounces each
  •   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

Instructions

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