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Ingredients
- 4 x Boneless and skinless chicken breasts, ( 6 oz
- Â Â Salt and pepper to taste
- 1 c. Sesame seeds
- 1/2 tsp Chili flakes
- 1 tsp Vegetable oil
- 3 x Cloves garlic, minced
- 1 Tbsp. Minced ginger
- 1/2 c. Mirin wine
- 1 c. Chicken stock
- 1 Tbsp. Hosin sauce
- 2 Tbsp. Sweet warm chili sauce
- 1/2 tsp Sesame oil
- 1/2 tsp Minced basil
- Â Â Soy sauce to taste
Directions
- For the chicken breasts, season with salt and pepper. In a small bowl mix sesame seeds and chili flakes and then dredge the chicken breasts in the mix. Heat a large saute/fry pan with vegetable oil till smoking warm. Add in the chicken breast and brown each side well about 2 min on each side.
- Remove chicken from the pan and transfer to a baking pan cook about another 3-5 min in a350 degree oven till the chicken breasts are just cooked through.
- While the chicken breasts are cooking in the oven add in vegetable oil to the pan you removed them from. Let heat up then add in garlic and ginger and saute/fry till you can smell the aroma about 1-2 min over high heat. Add in the mirin and reduce by 1/2 over high heat 2-3 min. Add in the chicken stock and cook over high heat ot reduce a bit about 2-3 min. If the chicken breasts are finished cooking by this time remove from the oven and allow to stand. Add in hoisin and chili sauce and bring to a boil. Season with sesame oil, basil and soy sauce. Place chicken breasts on a bed of steamed rice.
- Serve 1/2 of the sauce over the chicken and the remanded on the side. This won't be a thick sauce it is meant to be thin and light.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 214 | 68% |
| Total Fat 25.38g | 32% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.04g | |
| Cholesterol 27mg | 9% |
| Sodium 315mg | 13% |
| Potassium 334mg | 10% |
| Total Carbs 5.84g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.28g | 0% |
| Protein 19.34g | 31% |
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