Sesame Crusted Chicken
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Sesame Crusted Chicken

Sesame Crusted Chicken

with Buttery Rice and Sweet Plum Chili sauce

Tuxedo-crusted chicken drizzled with a sweet sticky plum and chili sauce takes center stage in tonight's chicken special! Buttery rice, topped with roasted sweet carrots is the perfect co-star.

Family Friendly
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tbsp

Sesame Seeds

(Contains Sesame)

¾ cup

Jasmine Rice

340 g


2 tbsp

Sweet Chili Sauce

4 tbsp

Plum Sauce

(Contains Soy, Sulphites, Gluten)

1 tbsp

Sesame Oil

(Contains Sesame)

1 unit

Green Onion

Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories960 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate104 g
Sugar27 g
Dietary Fiber5 g
Protein47 g
Cholesterol160 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Plastic Wrap
Rolling Pin
Paper Towel
Large Non-Stick Pan



Before starting, preheat the oven to 425˚F.Wash and dry all produce. Thinly slice green onions. Peel, then cut carrot into 1/4-inch rounds. Combine black and white sesame seeds in a small bowl. Stir together sweet chili sauce and plum sauce in another small bowl. (NOTE: For a kid-friendly drizzle, set aside half the plum sauce in another small bowl, just for them!)

Roast carrots

Add carrots and sesame oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 20-22 min.

Cook rice

Meanwhile, add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Prep chicken

Pat chicken dry with paper towels. Season all over with salt and pepper. Sprinkle sesame seeds over both sides of each chicken breast. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: Pounding chicken flat will help sesame seeds adhere to chicken.)

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 8-10 min.**

Finish and serve

Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) butter and green onions. Divide buttery rice, carrots and sesame crusted chicken between plates. Drizzle sweet plum chili sauce over chicken.

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