A classic dish with a Japanese twist.
¼ cup sesame seeds
1 tbsp brown sugar
¼ cup soy sauce
1 tbsp mirin
¼ cup chicken stock
4 chicken breast fillets
steamed, wilted spinach
Grind ¼ cup sesame seeds in a mortar and pestle.
Place ground sesame, 1 tbsp brown sugar, ¼ cup soy sauce, 1 tbsp mirin and ¼ cup chicken stock in a bowl and stir to combine.
Heat a lightly oiled frying pan over medium heat. Add 4 chicken breast fillets and cook for 5 minutes each side or until cooked through.
Diagonally slice each chicken fillet into 3 and arrange on a bed of steamed, wilted spinach.
Pour over dressing and serve immediately.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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