Chicken Breast With Mustard and Sesame Sauce

Recipe by loof751
READY IN: 30mins


  • 2
    whole chicken breasts
  • 5
    slices fresh gingerroot, peeled, quarter-sized
  • 12
  • 12
    cup vegetable oil
  • 1
    tablespoon sesame oil
  • 1 12
    teaspoons dry sherry


  • Place chicken breasts in a pot in a single layer, skin-side down.
  • In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
  • Add cold water to pot to cover chicken by 1 inch.
  • Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
  • Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
  • Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
  • In a bowl, whisk together the mustard, vegetable oil sesame oil, and sherry. Spoon some of the sauce over the chicken on each plate; serve the remainder of the sauce in a dish on the side.