Recipe courtesy of Gourmet Magazine

Sesame Chicken with Napa Cabbage and Spinach Slaw on Baguette

  • Level: Easy
  • Total: 50 min
  • Prep: 40 min
  • Cook: 10 min
  • Yield: 4 sandwiches
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1 1/2 tablespoons all purpose flour

2 tablespoons sesame seeds

1 large egg white

1 teaspoon water

2 small boneless skinless whole chicken breasts (about 1 pound total), halved and flattened slightly

2 teaspoons Asian sesame oil

1 tablespoon fresh lemon juice

20 inches (about 10 ounces) of a baguette, cut crosswise into 4 pieces

4 cups shredded Napa cabbage

2 cups packed trimmed spinach leaves, washed well, spun dry, and shredded

1 carrot, shredded


  1. Put flour and sesame seeds on separate sheets of wax paper and in a shallow bowl beat together egg white and water.
  2. Season chicken breasts with salt and dip them, 1 at a time, in flour, shaking off excess. Dip chicken in egg white, letting excess drip off. Then coat with sesame seeds on 1 side, shaking off excess. Transfer chicken breasts as coated to a plate.
  3. In a large nonstick skillet heat 1 teaspoon oil over moderate heat until hot but not smoking and cook chicken, sesameseed sides down, until golden, about 4 minutes. Turn chicken and cook 4 minutes more, or until just cooked through. Add lemon juice to skillet. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute. Transfer chicken to a cutting board and halve lengthwise.
  4. Make a horizontal cut through center of each baguette piece with a serrated knife, cutting almost but not all the way through, and spread open. In a bowl toss together cabbage, spinach, carrot, remaining teaspoon oil, and salt to taste.
  5. Make sandwiches with slaw, chicken, and bread, pressing together gently.
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