Chicken is marinated in a chilli, lime and lemon grass mixture before it's coated with sesame breadcrumbs and baked. The Thai flavours work well if you want chicken for an Asian-inspired crisp green salad - a perfect light lunch or summer supper.
This is such a versatile recipe. You can cut the chicken into strips and serve with sweet chilli sauce for a starter. And either in strips or whole, it's perfect for an Asian-inspired green salad. Leftovers are scrumptious inside a wrap with crisp lettuce and bean sprouts.
Really tasty. Sliced the chicken into strips before marinating it for 24 hours. Lovely Thai tang to it. Omitted the sesame seeds (as didn't have any) and reduced the mustard as I'm not keen on it. Served with a salad. Will definitely make again. - 06 Jul 2016
It's a refreshing new taste that I hadn't had before; I thought I'd try it out, and well, my rating says it all ) This one is a keeper. The easiness rating is 3 coz you need a blender to make the marinade, but apart from that - superb! - 09 Jan 2002 (Review from Allrecipes US | Canada)
I added fresh grated ginger and garlic and made a coconut curry dipping sauce - the family loves this! - 07 May 2001 (Review from Allrecipes US | Canada)