Sesame & Tahini Chicken
with Jasmine Rice
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.
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.
Ingredients
1 packet
jasmine rice
1 tub
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
½ sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
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)
(Contains Soy, Gluten;)
2 tsp
sesame oil
(Contains Sesame;)
¼ tsp
sugar
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
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.
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.
To serve, divide the Jasmine rice, sesame chicken and baby bok choy between plates and sprinkle over the coriander. Enjoy!
