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Starters & Main Courses |
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| Recipe Archive > Starters & Main Courses > |
Hot Sweet Sesame Chicken Fillets
with Green Salad
(Feeds 2 people, for a light summer lunch)
This easy dish, full of warm sweet spicy flavours, can be accompanied with a fresh dressed green salad and baby new potatoes tossed with mint leaves and a knob of butter.
Both the marinade and dressing are flavoured with the sharpness of wholegrain mustard and lemon juice. This is deliciously sweetened with Whitworths light brown soft cane sugar, adding a rich caramelised flavour to the cooked sesame chicken fillets.
Equipment & Ingredients
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450g/1lb pack of mini breast fillets (or, 4 small boneless chicken breasts cut into 2.5cm/1in thick strips) |
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7 tbls Whitworths soft brown sugar |
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2¼ tbls wholegrain French mustard |
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Salt and freshly ground black pepper |
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1½ - 2 tbls sesame seeds |
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1tbls of the reserved sweet mustard marinade (see above) |
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2 tbls extra virgin olive oil |
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1 garlic, creamed into a paste, with a little salt and a tip of a knife |
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Small bunch of spring onions |
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Salt and freshly ground pepper |
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Method
Add the chicken mini breasts or the chicken strips to a medium sized bowl. Mix together the Whitworths soft brown sugar, wholegrain mustard and lemon juice and reserve 1 tbls of the marinade for the salad dressing before you pour the rest over the chicken pieces. Stir lightly together until well covered, then season well with the salt and pepper and set aside to allow the flavours to mingle for at least 30 minutes, or even better 4 - 5 hours.
Heat the olive oil in a frying pan over a moderate heat until hot . Add the chicken mixture and fry it for about 10 minutes, spooning some of the marinade over the chicken as it cooks and turning it once half way through. You may need to reduce the heat if it browns too quickly. Sprinkle over the sesame seeds two minutes before the end of cooking when the fillets should look golden and lightly caramelised.
Serve with pretty small green salad leaves and spring onions tossed lightly in the dressing below. and if liked some cooked baby new potatoes tossed in mint leaves and a knob of butter, (you will need about 225g/8oz of potatoes for 2 people).
Whisk the reserved 1 tbls of the sweet mustard marinade with the olive oil, creamed garlic and cider vinegar. Diagonally slice half of the onions and trim the remaining into 2½ inch lengths. Add the leaves of the gem lettuces to a bowl and lightly toss them with the spring onions in the dressing. Serve with the Hot Sweet Sesame Chicken.
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