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

Sesame-Crusted Chicken

with Veggie Stir Fry & Garlic-Ginger Rice

Read more

The only thing better than a golden crust on tender chicken breast? Adding sweet and nutty mixed sesame seeds to the coating for an Asian-inspired twist. This works wonderfully with the boldly flavoured rice and vibrant veggies. Enjoy!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

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

2 clove


1 packet

ginger paste

1 packet

basmati rice

1 bag

green beans



1 packet



1 packet

chicken breast

1 packet

mixed sesame seeds

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

1 packet

panko breadcrumbs


1 bag

Asian greens

1 sachet

Thai seven spice blend


Not included in your delivery

olive oil

20 g



1.5 cup


½ tsp





2 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4094 kJ
Fat41.1 g
of which saturates10 g
Carbohydrate92.1 g
of which sugars10.7 g
Protein54.8 g
Sodium1411 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
download icondownload icon

Finely chop the garlic. In a medium saucepan, heat the butter and a dash of olive oil over a medium heat. Add the garlic and ginger paste and cook until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. 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!


Trim the green beans and cut in half. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. In a small bowl, combine the mayonnaise and rice wine vinegar and set aside. Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin for 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. In a third shallow bowl, combine the mixed sesame seeds and panko breadcrumbs. Dip the chicken into the spice mixture, then into the egg, and finally in the sesame crumb mixture. Transfer to a plate.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans and carrot, tossing, until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce, then remove the pan from the heat. Transfer to a bowl and cover to keep warm.


Return the frying pan to 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.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan!

TIP: Chicken is cooked through when it's no longer pink inside.


Divide the garlic-ginger rice between plates. Top with the stir-fried veggies and sesame-crusted chicken. Serve drizzled with the mayo dressing.