Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::2
Ingredients
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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
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.