Serves 4
300g green beans
2 tbsp soy sauce
2 tbsp mirin
1 tbsp caster sugar
½ tbsp rice vinegar
1-2 tsp chilli paste
4 organic chicken breast fillets
2 eggwhites, lightly beaten
1½ cups panko breadcrumbs (Japanese breadcrumbs)
¼ cup toasted sesame seeds
¼ cup black sesame seeds
olive oil spray
cooked Japanese rice
1 sheet nori, crushed
lemon wedges, to serve
1 Preheat oven to 220˚C. Steam green beans until bright and tender; drain well. Return pan to heat and add ¼ cup water, soy, mirin, sugar, rice vinegar and chilli paste. Bring to boil and cook over a high heat for 3 minutes. Reduce heat and simmer until sauce thickens. Toss green beans in sauce. Cover and keep warm.
2 Trim excess fat from chicken breasts. Dip into eggwhites and then toss to coat with combined breadcrumbs and toasted and black sesame seeds. Place onto a baking tray lined with baking paper. Lightly spray with oil and bake for 20 minutes or until crisp, golden and tender.
3 Serve chicken with beans and steamed rice with nori sprinkled over the top and lemon wedges, if desired.
