Tahini Chicken recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Ingredients

¾ cup water
1 cube chicken bouillon
¼ cup tahini (sesame paste)
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons butter, or as needed
2 skinless, boneless chicken breast halves, cut into cubes, or more to taste
2 tablespoons all-purpose flour, or as needed
1 teaspoon sesame seeds, or as desired

Nutrition Info

423.7 calories
carbohydrate: 23.9 g
cholesterol: 76.9 mg
fat: 22.4 g
fiber: 3.4 g
protein: 33.9 g
saturatedFat: 5.3 g
servingSize: -
sodium: 1618.6 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and bouillon cube to a boil in a pot until bouillon is dissolved, decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.

  2. Heat butter in a skillet over medium heat, cook and stir chicken until no longer pink in the center, 5 to 10 minutes.

  3. Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Recipe Yield

2 servings

Recipe Note

The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.

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