Tahini chicken is quick, tasty, and out of the ordinary. 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. Serve over couscous or noodles.
Ingredients
- water: 0.75 cup
- cube chicken bouillon: 1 piece
- tahini (sesame paste): 0.25 cup
- soy sauce: 2 Tbsp
- honey: 1 Tbsp
- clove garlic: 1 piece (minced)
- fresh ginger: 2 tsp (minced)
- butter: 2 tsp (or as needed)
- skinless, boneless chicken breast halves: 2 piece (cut into cubes, to taste)
- all-purpose flour: 2 Tbsp (or as needed)
- sesame seeds: 1 tsp (or as desired)
Metric Conversion
Stages of cooking
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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.
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Heat butter in a separate skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
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Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
