Serves 2

½ pound chicken breast
1 TBSP Extra virgin olive oil
2 TBSP Soy Sauce
1 TBSP Shao Xing Chinese wine
5 TBSP Tahini (is a ground sesame butter or paste) I use Krinos
5 small carrots cut into ½ inch pieces
2 cups of fresh broccoli florets
1 clove minced garlic
1 Scallion cut into ½ inch pieces.
¼ onion sliced thin into 1-inch lengths
½ cup chicken stock
1 TBSP McCormick Montreal Chicken Seasoning
Salt and Pepper
Brown Rice

Start the brown rice in a rice cooker, takes 30 minutes to cook.

Cut the chicken breast in half length ways and sprinkle both sides with McCormick Montreal Chicken Seasoning

In a large iron Dutch Oven add the 1 Tbsp of olive oil and lightly brown the chicken on medium heat browned on the outside but still light pink on the inside. Remove. Cut the chicken into bite size pieces.

Reduce the heat and sauté the onion, add the garlic, scallion, carrots and broccoli. Sauté another five minutes.

In a bowl mix the soy sauce, Shao Xing wine and chicken stock. Add the sauce to the pot. Stir. Return the chicken to the pot and add salt and pepper. Stir. Bring to a boil then reduce heat to a simmer with the lid on the Dutch oven.

Spoon the Tahini in a bowl and add one Tbsp of water at a time and whisk until you get the right consistency.

Spoon food over the brown rice, add some stock from the pot and then drizzle the Tahini sauce over the dish.

As of 1/18/25

1 serving of Tahini Chicken 350 calories/3 grams carbs
1 serving of brown rice 107 calories/22 grams carbs
Krinos Tahini is Non GMO, All Natural, Gluten Free