Chicken with tahini sauce is unusual, flavorful, and quick to prepare. Tahini, the main component, is a sesame paste that is often found in Asian markets but has recently been spotted in major retail chains. It has an Asian and Mediterranean flavor and is similar to satay but with sesame sauce instead of peanuts. Serve with noodles or couscous.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 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
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.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 1619 mg |
| Sugars | 9 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and tasty week night dinner. I used low sodium chicken broth instead of a bouillon cube. Next time I will use sesame oil instead of butter to cook the chicken. We enjoyed!
Definitely will make again! Lacks one star because it needs some veggies! Onion, green pepper, carrots, or other vegetables would have made it over the top! Really easy and delicious!
I’ve never had tahini chicken before but tried based on a neighbor’s recommendation. I don’t know if it’s the recipe or the nature of tahini chicken, but this is the blandest, most uninteresting entree I’ve had in months or maybe years. After tasting on the plate, I added salt and Tabasco (the only pepper readily available), and it was passable.
I used Better Than Bouillon chicken base and about a cup of water, along with 2 tsp garlic. Other than that, I didn’t tweak the ingredients. I browned the chicken cubes and then poured the mixed sauce ingredients (including chicken base and water but no flour) over the cooked chicken and simmered 5-10 minutes. I did not add flour as the sauce is quite thick without it. I used low sodium soy and chicken base and found the saltiness was fine. I served it over medium-grain rice and garnished with chopped parsley. It was fast and different, but DH and I didn’t like it well enough to make it again or to tweak the ingredients. I’m taking it out of my recipe file. If you LOVE tahini, you will probably like this. I like tahini but this was too much for me. – PS — I had a thought that a can of drained garbanzo beans would add interest and stretch the protein if you needed to serve more people. We had leftovers enough for a second meal, so I think it would easily serve 3 as written.
This is fantastic! Never had Tahini chicken but I will be making it again!
It’s tasty but next time I make it, I’ll use low sodium soy sauce. I love salt and but even still, this is a wee bit too salty for me.
We loved it! I added some Sriracha sauce, and used homemade turkey water instead of bouillon, which has a lot of MSG. Kikkoman has MSG-free soy sauce now, so that went in. (Thank you, Kikkoman.) One major deviation: the tahini was old and lumpy, so I put the combination of tahini, garlic, and fresh ginger in the blender after it had been cooking together. The flavors were very strong because of that, but my husband didn’t mind.
This is really good. I used chicken broth instead if the bullion and water. The flavor is wonderful. I will definitely make it again.
This sauce is very thick, I really shouldn’t have added any flour. Needed a good pinch of salt and would definitely leave out the honey next time – too sweet! I might make it again but with lots of additions like lime juice, cilantro, sriracha sauce, maybe red pepper flakes – the original recipe is missing ingredients to give it that full flavor it needs.
love easy tasty recipes like this one!
So yummy, I paired it with mash potatoes since that’s what I had, also I like to cry when I eat so I sautéed onion and five thai chillies, then boiled then added the pureed chillies and onion to the mix… will repeat.
I think this is delicious and easy to make! 🙂
I’ve made this recipe as per the recipe – can you believe it?! Good flavor overall, but with the broth and the soy sauce it’s VERY salty. It goes well with chicken, but also with mushrooms, cauliflower, tofu, and bell peppers.
This was really tasty! I dredged the chicken strips in flour before browning, and then removed from heat. I added the broccoli and sliced carrots to the same pan, and sautéed for a little bit before adding the chicken back in and pouring the sauce over. At the last minute I added some bok choy. I’m served over sticky rice but next time I’m going to try rice noodles.
I think this recipe is just fine as it is. I also think it’s a great jumping off point if you want to personalize your dinner. I have made this several times and I think my favorite add ins are chili flakes and chopped fresh cilantro with a handful of peanuts. Want to marinate the meat before cooking? Go for it. Want to add or subtract a spice or some salt. Do it. Don’t plonk a meal on the table without tasting it and adjusting for your own tastes and then give the recipe a bad rating! I am going to try this next with cumin, lemon juice and roasted garlic a la hummus.
I always make changes to recipes usually because of what I have on hand or like/dislike. Never worked with Tahini sauce before so I stuck to the recipe. Only thing I did different was to sauté garlic, onions, green pepper, celery, broccoli and cauliflower in butter before I added the chicken then topped with the Tahini sauce and served over rice. Definitely an easy quick dinner. Will make again.
This is really tasty and super easy and quick to make.
We thought this was delicious. I used 1 pound of chicken, since it was for just 2 people, but I made the full amount of sauce and it was good. I didn’t use the flour and the sauce thickened up just fine.
Just as recipe stated….I added chili flakes on my plated portion and sesame seeds
This was fun and easy but it NEEDS something. It’s just a bit dull. Lime juice? Something? Rice vinegar? Not sure. I’m going to play with it and see what I come up with. Maybe nothing. But if I hit on something, I’ll let you know
Looked for this recipe to use up Tahini which I don’t use very often. Used all ingredients, cooked chicken separately then combined with tahini sauce….honestly I found it terrible!! If it needs thickening at all (it doesn’t) how about corn starch? Can’t even describe the taste, it was kind of sweet-sour but neither sweet nor sour (I gave it a tich more honey because I like a little sweet). Served with mixed rice, zucchini & mushrooms. Rarely do I find something I can’t eat:-(