First posted: Jan 16, 2019

Sticky Sesame Chicken Bowls with Asian Slaw and Tahini, Lime and Ginger Dressing


Guys. This crispy, sticky, sesame and ginger Chicken is the bees actual knees. It’s offers so much bang for your buck in terms of flavour, freshness and being budget friendly this January 🙂 Also, it can all be thrown together in one little jiffy and is easy to double up for a lunch box feast the next day. Won’t you give it a bash soon soon and let me know what you think? Oh, and the chicken works just as well alongside buckwheat or courgette noodles or crammed into rice paper rolls with the dressing used as a lekker zingy dipping sauce. Yay.
And thanks to my amazing Miele friends for collaborating on this recipe with me, and giving me all the kitchen kit a girl could dream of to effortlessly churn out delicious new recipes for you all.



Cooks in:        Serves:2

  • 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

What to do

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

2. Prepare the slaw and divide between serving bowls.

3. Prepare the dressing and set aside.

4. 10 minutes before serving: Fry the chicken in a large non-stick pan over medium high heat until golden and cooked through.

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

Photo Credit @Curtis Gallon

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