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Sesame-Crusted Baked Chicken 
with Bean Salad

Photography Georgie Cole

Sesame-Crusted Baked Chicken 
with Bean Salad recipe, brought to you by MiNDFOOD.

Sesame-Crusted Baked Chicken 
with Bean Salad

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.

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