Sesame and ginger chicken

Zingy spices and oriental flavourings in James Nathans simple chicken dish go a long way
By James Nathan
Sesame and ginger chicken
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • few knobs butter
  • 2-3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 tsp chopped fresh ginger
  • 1 tsp preserved stem ginger, with ginger syrup
  • 1 carrot, roughly chopped
  • 1 chicken breast, sliced
  • 2 spring onions, sliced
  • 1 tsp soy sauce
  • 2 tsp sesame oil


1. Heat a knob of butter and a tablespoon of the olive oil in a pan until foaming. Add the cumin seeds and star anise and gently fry for 1-2 minutes, until aromatic. Add the chopped fresh ginger, stem ginger and a little bit of the ginger syrup.

2. Toss the carrots into the pan and fry for 1-2 minutes, then add a splash of water. Cover and cook for 4-5 minutes, or until the carrot is tender. Remove the star anise, then transfer the remaining carrot mixture to a food processor and blend to a smooth puree. If you would like, add small chunks of butter to the mix whist the blender is on this will thicken it slightly.

3. Heat the remaining olive oil in a frying pan and fry the chicken slices for 1-2 minutes on each side, or until golden-brown all over. Add the spring onions to the pan and fry for a further 2-3 minutes, or until the chicken is cooked through.

4. Whisk together the soy sauce, sesame oil and a little bit of the stem ginger syrup to make a dressing.

5. To serve, spoon the carrot puree onto serving plates and arrange the chicken slices on top. Drizzle over the soy and sesame dressing.

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