Chicken, Quick & Easy

Pan-Fried Tahini Chicken


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?

Pan-Fried Tahini Chicken
It’s sweet and a little charred with faint hint of tahini and garlic.
Also the fillet is so tender. Yum!

Let’s get cooking:
Chicken Fillets & Marinade
Clean the chicken fillets and make the marinade.

Marinated Chicken Fillets
Marinate for 30 minutes to 1 hours.

King Oyster Mushrooms
Pan-fried the chicken and mushrooms. Add some fresh greens and raw sliced tomatoes. Enjoy!

Pan-Fried Tahini Chicken
Most important point is this recipe is so easy. You can skip the 30mins-1hr marinate time and opt for 15 mins instead. You can also choose grilling the chicken fillets instead of pan-fried.

Let me know what you think of this dish. 🙂

Pan-Fried Tahini Chicken
Serves 1

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

Method:
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.

Happy cooking!

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