Ingredients

• 0.75 cups water
• 1 cube chicken bouillon
• 0.25 cups 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

1. 1 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.
2. 2 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).
3. 3 Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Nutrition per serving