Glazed chicken with sesame and honeycomb


  • Melisterra honeycomb slices

  • 1 boneless, skinless chicken breast

  • 1 teaspoon toasted sesame seeds

  • 4-5 tablespoons soy sauce

  • A little grated or minced fresh ginger

  • 1 minced garlic clove

  • 2 tablespoons sesame oil

  • 1 spring onion, thinly sliced


  • Whisk together the soy sauce, grated ginger, minced garlic, and sesame oil in a large bowl to create the glaze.

  • Coat the chicken breast in the glaze and coat it evenly. Let it rest in the fridge for at least 2 hours.

  • Heat a large skillet over medium-high heat and cook the chicken breast until golden brown and cooked through—about 5 minutes per side. Reserve the sauce.

  • While the chicken is cooking, cut small pieces of Melisterra honeycomb and set aside. When the chicken is ready, please remove it from the skillet and cut it into strips.

  • Serve the glazed chicken strips on a plate, sprinkle them with toasted sesame seeds, and pour the leftover sauce over them.

  • Add the pieces of honeycomb and sliced onion to complete the dish with a sweet and crispy touch.

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