With leftovers chicken fillets and tahini (from my previous bake a year ago hah!), I coughed up this dish one fine Saturday. The result were awesome 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?
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!
Clean the chicken fillets and make the marinade.
Marinate for 30 minutes to 1 hours.
Pan-fried the chicken and mushrooms. Add some fresh greens and raw sliced tomatoes. Enjoy!
Most important point is, this recipe is so easy. You can skip the 30mins-1hr marinate time and opt for 15 mins if you’re short for time. 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
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.