Korean sesame garlic chicken with carrot salad
From the foundersAlexander Eriksson·Founder & CEO
Tender chicken fillet marinated in toasted sesame oil, garlic and soy, served with a crunchy, tangy carrot salad and broccoli.
Ingredients
2 servings
- 500 gchicken breast fillet
- 1 msktoasted sesame oil
- 4 stgarlic cloves
- 2 mskJapanese soy sauce
- 1 tskfresh ginger
- 1 msksesame seeds
- 400 gcarrots 🏷️
- 300 gbroccoli
- 1 mskrice vinegar
- 2 stspring onions
How to make it
- 1
Cut the chicken breast fillet into strips about 2 cm wide.
- 2
Mix the toasted sesame oil, crushed garlic, grated ginger and Japanese soy sauce in a bowl. Toss the chicken in and leave to marinate for at least 10 minutes.
- 3
Finely shred the carrots with a peeler or grater. Mix with rice vinegar and a pinch of salt to make a crunchy salad.
- 4
Steam or boil the broccoli florets in lightly salted water for about 3 minutes so they keep their bite and colour.
- 5
Heat a non-stick pan over a high heat. Fry the chicken with the marinade for 5-7 minutes until cooked through with a nicely caramelised surface.
- 6
Top the chicken with sesame seeds and sliced spring onion. Serve straight away with the warm broccoli florets and the carrot salad.
Kitchen tips
- Fry the chicken in batches if your pan is small so it fries rather than stews.
- Toast the sesame seeds briefly in a dry pan before serving for an even nuttier aroma.
AI-generated content. Always verify ingredients and allergen information yourself.
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