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Pan-fried chicken with sesame and brown-sugar dressing

Lynne Mullins

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Veal and sage stuffed chicken
Veal and sage stuffed chickenMarina Oliphant

A classic dish with a Japanese twist.

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Ingredients

  • 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

Method

  1. 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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