Recipe | Tahini Chicken with Bok Choy

This was a fun weekend meal. We felt all healthy and everything eating it.

Tahini Chicken with Bok Choy

Inspiration here

  • 3 T tahini
  • 4 t honey, divided
  • 4 (4-oz.) skinless, boneless chicken thighs (I keep a large bag of these in the freezer)
  • 1 Ta oil
  • 1/2 t kosher salt
  • 1/4 t black pepper
  • 2 T toasted sesame oil
  • 2 T unseasoned rice vinegar
  • 1 T reduced-sodium soy sauce
  • 4 c chopped baby bok choy
  • 1/2 c thinly sliced onion
  • 1 1/2 c chopped peeled mango

Combine tahini and 1 t honey in a small bowl, stirring with a whisk. Rub chicken thighs with oil; sprinkle with salt and pepper. Add chicken to pan heated over medium-high heat; cook 4 to 5 minutes on each side or until done. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred. Remove chicken from pan; cut into 1-inch pieces. Combine remaining 1 t honey, sesame oil, vinegar, and soy sauce in a large bowl. Add bok choy, cabbage, and mango; toss to coat. Divide salad evenly among 4 bowls; top with chicken.

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