This Japanese inspired Sesame-Crusted Baked Chicken with Bean Salad is packed full of goodness. Chicken breasts are dipped into lightly beaten egg whites and tossed in Japanese breadcrumbs and toasted black sesame seeds. After a light spray with oil, they are baked until crisp, golden and tender. Serve chicken with bean salad, steamed rice with nori sprinkled over the top and lemon wedges.
Sesame-Crusted Baked Chicken with Bean Salad Recipe
Serves 4
Ingredients:
300g green beans
2 tbsp soy sauce
2 tbsp mirin
1 tbsp caster sugar
½ tbsp rice vinegar
1-2 tsp chilli paste
4 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
Method:
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.
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.
Serve chicken with beans and steamed rice with nori sprinkled over the top and lemon wedges, if desired.
