HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Crusted Chicken
Sesame-Crusted Chicken

Sesame-Crusted Chicken

with Garlic & Ginger Rice

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The only thing better than a golden crust on tender chicken breast? Adding crunchy, flavoursome sesame seeds to the coating, giving you an Asian-inspired schnitzel that goes wonderfully with fragrant garlic and ginger rice and an easy veggie stir-fry. Enjoy the taste sensation!

Tags:Kid Friendly

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Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

ginger paste

2 clove


1 packet

basmati rice

1 bag

green beans



1 packet

chicken breast

1 sachet

sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 sachet

black sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

1 packet

panko breadcrumbs


1 packet



1 bunch

Asian greens

1 sachet

Thai seven spice blend


Not included in your delivery

olive oil

20 g



1.5 cup





2 tsp

soy sauce

(ContainsGluten, Soy)

½ tsp


1 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4163 kJ
Fat45.4 g
of which saturates11.6 g
Carbohydrate91.8 g
of which sugars9.9 g
Protein48.6 g
Sodium1640 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely grate the garlic. In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the ginger paste and garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, trim the green beans and cut in half. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.


In a shallow bowl, combine the Thai seven spice blend and the salt. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the spice mixture, followed by the egg, and finally in the sesame breadcrumb mixture. Transfer to a plate.


Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel and cover to keep warm. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.


Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce and remove the pan from the heat. In a small bowl, combine the mayonnaise and rice wine vinegar.


Divide the garlic and ginger rice between plates and top with the veggies and sesame-crusted chicken. Drizzle with the mayo dressing.