So last night I finally made some Tahini Chicken! It was amazing. I’m not good with taking pictures though. In hindsight I should have taken a picture of it in the pot as it looked better to me that way. However, my husband took a picture of it in his bowl before he began eating this time instead of our last 1/2 eaten pie picture, LOL. It has a Mediterranean and Asian fusion to it! It’s awesome! We will be making it again!
- 3/4 cup water
- 1 cube chicken bouillon
- 1/4 cup tahini (sesame paste)– I use sesame oil instead and it worked just fine
- 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 — I also used thighs
- 2 tablespoons all-purpose flour, or as needed
- 1 teaspoon sesame seeds, or as desired
- 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 skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
- Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
**I like to double all the sauce ingredients because I always have more chicken and I love to have more sauce for my rice (but what is listed above is enough for one serving).