Sesame ginger chicken

A closer look

Why this combination works

Tahini gives this sauce its creamy sesame flavour without dairy. Soy, honey and rice vinegar balance the richness, with ginger adding warmth. Stir the tahini well before measuring so you get an even mix of paste and oil.

What you need for sesame ginger chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Tahini. Tahini adds a toasted-sesame flavour and creamy body. Stir the jar first to combine the separated oil and paste; whisking with the sauce liquid smooths it out.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Reduced-salt soy sauce. Soy sauce adds savoury depth and seasoning. Reduced-salt soy gives more room for the sauce to reduce without becoming overly salty; it is not the same as dark soy sauce.
• Rice vinegar. Rice vinegar supplies a clean acidity that balances sweet and salty sauce ingredients. Use unseasoned rice vinegar where possible, as seasoned varieties contain added sugar and salt.
• Honey. Honey balances acidity, heat or salt with a rounded sweetness. It also helps a reduced sauce coat the chicken; keep it moving in the pan to avoid scorching.
• Ginger. Ginger brings fresh warmth and a bright, aromatic edge. Grating it finely helps the flavour spread through the sauce without leaving fibrous chunks.
• Sesame oil. Sesame oil provides a concentrated nutty aroma in a small amount. It is a flavouring here, separate from the olive oil used to sear the chicken.
• Sesame seeds. Sesame seeds add a small amount of nutty flavour and delicate crunch to the finished dish. Sprinkle them on at the end so their texture remains distinct.

How to make sesame ginger chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Whisk tahini with water gradually until smooth, then add soy sauce, vinegar, honey and ginger. Warm in the pan over low heat for 3 minutes, stirring. Reserve sesame oil and seeds for finishing.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the sesame oil and sesame seeds. Rest for 3 minutes off the heat, then serve with rice and steamed greens.