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Sesame & Tahini Chicken

Sesame & Tahini Chicken

with Jasmine Rice

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We’re going nuts over here! The title of this dish might be simple, but the flavour certainly isn’t. With not 1, not 2 but 3 hits of sesame from fresh seeds, tahini paste and sesame oil, your moist chicken will be infused in the most delightful way.

Allergens:SesameSoyGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 tub

tahini

(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)

½ sachet

sesame seeds

(ContainsSesameMay be present Gluten, Soy, Tree Nuts, Milk, Peanuts)

2 fillet

chicken breast

1 bunch

baby bok choy

1 bunch

coriander

Not included in your delivery

3 cup

water

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

sesame oil

(ContainsSesame)

¼ tsp

sugar

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3050 kJ
Fat29.4 g
of which saturates6 g
Carbohydrate66.5 g
of which sugars2.7 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium623 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Saucepan
Strainer
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Jasmine rice well. Cut the chicken breast into 1 cm strips, wash and roughly chop the baby bok choy, and pick and roughly chop the coriander leaves.

2

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.

3

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.

4

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.

5

To serve, divide the Jasmine rice, sesame chicken and baby bok choy between plates and sprinkle over the coriander. Enjoy!