Sesame & Tahini Chicken

Place the Jasmine rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain and set aside.

In a medium bowl, combine the tahini, sesame seeds, salt-reduced soy sauce, sesame oil and sugar (if using) and mix carefully together. Add more sugar, if needed, to balance the flavor. Add the chicken breast strips, toss to coat and set aside.

Heat the olive oil in medium frying pan over a medium-high heat. Cook the chicken strips for 5-6 minutes, or until cooked through. In the last 2 minutes of cooking the chicken add the baby bok choy and wilt. Season with salt and pepper.