Tahini Chicken

• servings: 2 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

¾ cup water

1 cube chicken bouillon

¼ cup tahini (sesame paste)

1-1.5 tablespoons soy sauce

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

Directions

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.

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).

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

Notes

Marinate chicken with some of the diced garlic and ginger, soy sauce or balsamic vinegar as desired

Add sliced onion to pan prior to cooking chicken until softened

Flour thickening is not always needed

I don't include honey

Nutrition

• Calories: 424 kcal
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 77 mg
• Sodium: 1619 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 34 g