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Sesame-Crusted Chicken With Hoisin-Ginger Vinaigrette

Sesame-Crusted Chicken With Hoisin-Ginger Vinaigrette 4.000
Jan 10, 2001

For a quick dinner fix, we sometimes make an ample amount of vinaigrette, divide it in half and use it both as a marinade for the main course and as a dressing for the side dish. Be careful to keep the two halves separate and never reuse any liquid that has been in contact with raw meat or seafood unless you boil it for a few minutes first.

Servings: 4
  • For the vinaigrette
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup toasted Asian sesame oil
  • 1/2 cup peanut oil
  • 2 tablespoons honey
  • 1 2-inch piece peeled ginger root, minced
  • 1 tablespoon rice vinegar
  • 2 medium cloves garlic
  • 1 jalapeño pepper, seeded and minced, or to taste
  • 1/2 cup chopped cilantro
  • For the chicken and vegetables
  • 4 boneless, skinless chicken breast halves, pressed to uniform thickness
  • 4 tablespoons sesame seeds, preferably a mix of white and black
  • 3 bell peppers, preferably a mix of colors, seeded and cut into very thin strips (may substitute carrots, bok choy or steamed snow peas)


For the vinaigrette: In a food processor or blender, combine all of the ingredients until emulsified. Set aside.

For the chicken: Place the chicken in a shallow bowl, drizzle with half of the vinaigrette and turn to coat both sides. Set aside for 30 minutes. Reserve the remaining vinaigrette.

Place the sesame seeds on a plate. Remove the chicken from the marinade, allowing any excess to drip off. Lightly coat the chicken with the sesame seeds on both sides. Discard the vinaigrette used as a marinade.

Heat a large skillet or grill pan over medium-high heat. Cook the chicken, turning once, until done, 4 to 5 minutes per side. Transfer chicken to a cutting board and thinly slice on the diagonal.

In a large bowl, toss the peppers with the remaining unused vinaigrette. To serve, divide the chicken slices and the peppers among individual plates.

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Recipe Source

Adapted from "Dominique's Fresh Flavors: Cooking With Latitude in New Orleans" by Dominique Macquet and John DeMers (Ten Speed Press, $27.95).

Tested by Renee Schettler.

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Nutritional Facts

Calories per serving: 549

% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 5g 25%

Cholesterol: 99mg 33%

Sodium: 760mg 32%

Total Carbohydrates: 19g 6%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 43g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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