This is awesome, crispy nutty sesame seared juicy chicken drizzled with a wasabi and soy sauce, this is so moorish, make extra so you can have it cold with salad or stuffed in a wrap the next day too!
Prep time 5 minutes / Cooking time 10 minutes
Ingredients
(Serves 2)
1 tsp coconut or olive oil
2 chicken breasts
4 tbsp sesame seeds
1 pinch sea salt
1 pinch black pepper
1 tsp wasabi paste
2-4 tbsp soy sauce
1 tsp sesame oil
1 bunch watercress
200g bag spinach
Salad Dressing
100 ml olive oil
35ml balsamic vinegar
1 pinch sea salt
1 pinch black pepper
Place all ingredients in a ball mason jar and shake to combine.
Heat your skillet just medium hot, add the coconut oil, season the chicken with the salt and pepper, place 1 tbsp of the sesame seeds on a plate and press the chicken breast on to the sesame seeds, sprinkle another tbsp of sesame seeds on the top of the chicken and coat the breast all over on the plate, repeat with the other chicken breast.
Place the sesame seasoned chicken in the hot skillet and sear the chicken for around one minute on each side turning only after one minute, keep on repeating this cooking method for around 6-8 minutes until the chicken is just cooked all the way through, this is so you don't over sear the sesame seeds, if you did your chicken would end up with a bitter flavour, a little time consuming cook, usual I would leave the chicken to seal for around 4 minutes on each side but this would over caramelise the sesame seeds so, a little extra effort is needed, turn the chicken every minute or so for juicy nutty perfection.
Mix the wasabi paste with the soy sauce and drizzle in the sesame oil, serve the chicken on the dressed salad and serve the soy sauce as a dip or drizzled over the chicken, enjoy.
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