INGREDIENTS

INSTRUCTIONS

For the chicken breasts, season with salt and pepper. In a small bowl
mix sesame seeds and chili flakes and then dredge the chicken breasts
in the mixture. Heat a large saute pan with vegetable oil until
smoking hot. Add the chicken breast and brown each side well about 2
minutes on each side. Remove chicken from the pan and transfer to a
baking pan cook about another 3-5 minutes in a350 degree oven until
the chicken breasts are just cooked through.  While the chicken breasts
are cooking in the oven add vegetable oil  to the pan you removed them
from. Let heat up then add garlic and  ginger and saute until you can
smell the aroma about 1-2 minutes over  high heat. Add the mirin and
reduce by 1/2 over high heat 2-3  minutes. Add the chicken stock and
cook over high heat ot reduce a  bit about 2-3 minutes. If the chicken
breasts are finished cooking by  this time remove from the oven and
allow to stand. Add hoisin and  chili sauce and bring to a boil. Season
with sesame oil, basil and  soy sauce. Place chicken breasts on a bed
of steamed rice. Serve 1/2  of the sauce over the chicken and the
remanded on the side. This will  not be a thick sauce it is meant to be
thin and light.  Converted by MC_Buster.  Per serving: 230 Calories
(kcal); 20g Total Fat; (73% calories from  fat); 7g Protein; 9g
Carbohydrate; 0mg Cholesterol; 541mg Sodium Food  Exchanges: 1/2
Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3  1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 208
Total Fat: 24.4g
Cholesterol: 78.6mg
Sodium: 202.5mg
Potassium: 621.4mg
Carbohydrates: 16.1g
Fiber: 4.5g
Sugar: 5.4g
Protein: 38g