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Sesame-Ginger Coated Chicken

Scott Phillips

Yield: Yields 1/2 cup rub.

Servings: four.

This spice rub is also good with sautéed fish, or pork. For the mushrooms, I prefer dried porcini, but you can use a mix of dried wild mushrooms.


  • 1/4 cup sesame seeds
  • 1/2 oz. dried porcini or other dried mushrooms, ground to a powder in a blender (to yield 1/4 cup)
  • 2 tsp. grated fresh ginger
  • 4 small cloves garlic, minced
  • 1 tsp. ground coriander
  • 3/4 tsp. kosher salt
  • Pinch cayenne
  • 4 boneless, skinless chicken breast halves (about 6 oz. each), trimmed
  • 2 Tbs. canola oil

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 95
  • Sodium (mg): 520
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Protein (g): 37


  • Heat a small, dry skillet over medium heat and toast the sesame seeds, shaking the pan occasionally, until fragrant and just starting to brown, 2 to 3 minutes. Immediately transfer to a shallow bowl to prevent overtoasting. Add the mushroom powder, ginger, garlic, coriander, salt, and cayenne, stirring well to evenly to distribute the ginger and garlic. Dredge each chicken breast in the rub, coating both sides thoroughly.
  • Put the oil in a large skillet and set it over medium-high heat until the oil is very hot. Brown the chicken breasts for 2 to 3 minutes on each side. Reduce the heat to medium low and cook until the crust is browned, the chicken feels firm when you press it, and an instant-read thermometer reads 160ºF, about 12 minutes.


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