Ingredients
2
2 servings
- •0.75 cup water
- •1 cube chicken bouillon
- •0.25 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
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 424
- Carbohydrate: 24g
- Fat: 22g
- Fiber: 3g
- Protein: 34g
- Sugar: 9g
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