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3-4 people

Prep time:

30 minutes to marinate

Time to cook

7-10 minutes

Good for:


Sesame marinated chicken and rice

Simple and nice. Dinner on a busy weeknight. I like the Brussels sprouts in there. They add the greens. I know, they are not to everyone taste though, so you can try with bokchoi, green sliced Peppers as well.


500 g chicken breast, cut into 2 1/2 cm chunks
2 times 1 inch ginger peeled
2 tbsp toasted sesame oil
Freshly ground pepper
2 tbsp gluten-free soy sauce
1/2 tbsp maple syrup
1 tbsp shaoxing rice wine
2 tbsp oil for cooking
2 green onions sliced
250 g Brussels sprouts or 2 sliced bok choi
for decoration:

1 tbsp sesame seeds
2 spring onions sliced julienne


Step 1

Cut 1/2 the ginger finely and mix with the sesame oil, pepper, soy sauce and maple syrup. Ad the chicken to the bowl and leave to marinate for 30 minutes to an hour.

Step 2

Heat the cooking oil in a wok or heavy pan. Add the remaining ginger and sliced green onion and fry until aromatic.

Step 3

Add the drained chicken to the pan and fry until lightly golden all over.

Step 4

Add the brusselsprouts or bok choi as well as remainder of the marinade and leave to cook under a lid with the cooking wine for 7-10 minutes or until finished.

Step 5

Remove the lid and serve with plain rice and the green onion julienne sliced.


You can do this dish with whole pieces of chicken- like drumsticks and thighs. They will need about 30 minutes instead of the 5-7 minutes. I just like how easy it is to make a quick dinner, when it is pieces of chicken breast.

You can red a red chili for color, but careful about the heat for the chicken is aromatic and you want that to come through.

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