With leftovers chicken fillets and tahini (from my previous bake a year ago hah!), I coughed up this dish one fine Saturday. The result was awesome in my book and I got a seal of approval from my hard-to-please sister. Woot! This was my lunch.
Sometimes the yummiest dish is one that you concoct out of the blue. Agree?
Let me know what you think of this dish. 🙂
Pan-Fried Tahini Chicken
3-4 pieces chicken fillet
1-2 pieces king oyster mushroom, sliced
1 tomato, sliced
To make the marinade:
1 tablespoon raw tahini paste
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon vegetable oil
2 cloves garlic, minced
Dash of black pepper
1. Add chicken to the marinade and marinate for 30 minutes to 1 hour.
2. Heat some oil in a non-stick frying pan and pan-fried the chicken until cooked.
3. Cook the mushroom with some salt and pepper. Serve with sliced raw tomatoes and some greens.