Recipe for an Asian-inspired Sticky Chicken Bowl, with homemade Tahini and Lime dressing. Add roasted peanuts or cashews for an extra dash of flavour!

250g chicken fillets
1 Tbsp sesame seeds
2 Tbsp honey
1 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp grated fresh ginger

For the Slaw:
1/2 cup shredded red cabbage
1/4 cup shredded carrot
Handful sugar snap peas, sliced lengthways
2 spring onions, thinly sliced
1 Tbsp each chopped fresh mint and coriander
1/4 cup roasted salted peanuts or cashews, roughly chopped

Tahini, Lime and Ginger Dressing:
2 Tbsp sesame oil
3 Tbsp soy sauce
3 Tbsp honey
2 Tbsp tahini
1 clove garlic, chopped
1 red chilli, deseeded and roughly chopped
2 tsp grated fresh ginger
2 tsp fish sauce
2-3 Tbsp lime juice

(Mix together and adjust to taste)

How to
Add the chicken to a mixing bowl and add in the remaining ingredients. Toss well to coat.

Prepare the slaw and divide between serving bowls.

Prepare the dressing and set aside.

10 minutes before serving: Fry the chicken in a large non-stick pan over medium high heat until golden and cooked through.

Top the slaw with chicken, add dressing and serve immediately.

See more: Easy weekday dinner recipes

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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo Credit @Curtis Gallon