Summary

Ingredients

For the filling:

• 400 g chicken breast fillet (s)
• 100 g mushrooms, e.., mushrooms
• 1 clove garlic
• 1 piece (s) ginger, approx. 5 g
• 1 chilli pepper (s), red
• 3 spring onion (s)
• 1 teaspoon sesame seeds

For the marinade:

• 2 tablespoon mirin
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil

For the sauce:

• 1 tablespoon mirin
• 2 tablespoon soy sauce
• 1 teaspoon sesame oil
• 100 ml chicken broth
• 2 teaspoons sugar, brown

To serve:

• leaves some romaine lettuce

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Instructions

1. Cut the chicken breast into small cubes.
2. Toast the sesame seeds in a pan over medium heat for 2-3 minutes until fragrant, then set aside.
3. Heat a pan with a small amount of oil over medium-high heat.
4. Add the chicken cubes and cook for 8-10 minutes, stirring occasionally, until the internal temperature reaches 74°C (165°F).
5. While the chicken cooks, peel and mince the garlic and ginger, slice the red chilli pepper, and chop the spring onions into small pieces.
6. Wash the mushrooms and cut into small pieces.
7. Add the minced garlic and ginger, sliced chilli, chopped spring onions, and mushrooms to the pan with the chicken.
8. Stir-fry for 5-7 minutes until the mushrooms are tender.
9. Sprinkle the toasted sesame seeds over the mixture and serve immediately.