Recipes
Sesame-Ginger Chicken with Roasted Asparagus
Seared chicken breasts brushed with a soy, sesame and fresh ginger sauce and roasted with asparagus, finished with toasted sesame seeds.
- Calories
- 385kcal
- Protein
- 42g
- Carbs
- 11g
- Fat
- 19g
- Total, 15 min active
- 35min
- Servings
- 2
Nutrition is per serving.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 300 g (about ⅔ lb) asparagus, trimmed
- 4 tsp toasted sesame oil, divided
- 2 tsp olive oil
- 4 tsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp grated fresh ginger
- 1–2 garlic cloves, minced
- 1 tsp honey
- 2 tsp sesame seeds
- Salt and pepper
Steps
- Make the sauce. Heat the oven to 400°F on convection. Whisk 1 tbsp of the sesame oil with the soy sauce, vinegar, ginger, garlic and honey.
- Sear. Pat the chicken dry and season. Heat the olive oil in a skillet over medium-high and sear 2–3 minutes per side.
- Start the chicken. Put the chicken on a sheet pan, brush with half the sauce, and roast.
- Add the asparagus. After 8–10 minutes, toss the asparagus with the remaining sesame oil and half the remaining sauce on a second pan and add it to the oven.
- Finish. Roast until the chicken reaches 165°F, 20–25 minutes total, and the asparagus is tender, 12–15 minutes. Drizzle with the last of the sauce and sprinkle with sesame seeds.
Notes
- Sesame oil goes a long way: it’s richer than olive oil, so a little brings a lot of flavor.